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Roasted Brussels Sprouts, Pomegranate and Walnut Salad

Crispy roasted Brussels sprouts mixed with toasted chopped walnuts, sweet pomegranate seeds, drizzled with a light lemon Dijon vinaigrette.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Servings: 8
Author: Nikole Goncalves


  • 6 cups brussel sprouts
  • 1/2 cup pomegranate seeds
  • 1/2 cup raw walnuts if using toasted them just skip the step in the directions
  • 2 tbsp olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

Lemon Dijon Vinaigrette Dressing

  • 1 lemon juiced
  • 1/3 cup olive oil
  • 2 tbsp grainy dijon mustard
  • 2 tbsp raw honey
  • 1 garlic clove minced
  • pinch of sea salt & black pepper to taste


  • Preheat oven to 400 F.
  • Wash and cut brussel sprouts either in half or quarters depending on how big they are. You want them roughly all the same size.
  • Transfer to a large bowl and drizzle in olive oil, sea salt and pepper and toss until coated.
  • Transfer to a cookie sheet lined with parchment paper and roast in the oven for 35 min until crispy, tossing half way through.
  • To roast walnuts simply place walnuts on a cookie sheet lined with parchment paper and roast in the oven for 10 min, tossing half way through. Keep a close eye on them as they can burn quite quickly.


  • In a bowl mix together all ingredients and transfer to a jar with a lid and shake well to emulsify everything together.


You can store the dressing in an airtight container in the fridge for 3-5 days.