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Roasted Brussels Sprout Pomegranate Salad

Prep Time 15 minutes
Cook Time 20 minutes
Author Tracy


  • 1 1/2 lbs of Brussels sprouts
  • Seeds from 3/4 of a pomegranate
  • 1 cup of walnuts
  • salt and pepper to taste
  • 1/8 cup fresh lemon juice
  • 1/4 cup of olive oil + 1-2 tablespoons
  • 1/2 teaspoon of salt + more for seasoning
  • fresh ground pepper
  • Parmesan cheese thin slices or 1/3 cup shredded.


  • Pre-heat oven to 450ยบ.
  • Clean and trim ends and loose leaves off of brussels sprouts and add to a bowl. Drizzle 1 - 2 tablespoons over them and mix well. Sprinkle salt and pepper to taste. Add to a baking dish and bake for 20 minutes, stirring twice.
  • Meanwhile, toast walnuts in a saute pan over medium heat.
  • Make vinaigrette by mixing lemon juice, 1/4 cup of olive oil, and 1/2 teaspoon of salt.
  • De-seed pomegranate.
  • When brussels sprouts are done, transfer to a bowl and add walnuts and pomegranates. Mix well and then drizzle vinaigrette over top and mix again.
  • Plate and add sliced or shredded cheese.