Roasted Brussels Sprout Pomegranate Salad

a spoon with roasted brussels, walnuts, and pomegranates.

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5 from 10 votes

Roasted Brussels Sprout Pomegranate Salad

Course Salad

Cuisine American

Diet Diabetic, Gluten Free, Low Fat, Low Salt, Vegetarian

Prep Time 15

Cook Time 20

Total Time 35

Servings people

Calories 386kcal

Author Tracy

Ingredients

1 1/2 lbs Brussels sprouts cleaned and trimmed
1 pomegranate seeds
1 cup walnuts
salt and pepper to taste
Parmesan cheese thin slices or 1/3 cup shredded.

Lemon Vinaigrette

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

Instructions

Pre-heat oven to 450º.
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. Stir twice while cooking.
Meanwhile, toast walnuts in a saute pan over medium heat for 3-5 minutes. Watch to make sure they don't burn!
De-seed pomegranate.
Make vinaigrette by mixing lemon juice, 1/4 cup of olive oil, and 1/2 teaspoon of salt.
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 and mix well and serve!

Notes

Prepare in Advance:

Serve this salad cold and prepare it in advance by roasting the Brussels sprouts, toasting the walnuts, and cleaning the pomegranates up to two days before.

Prepare the vinaigrette separately and store it in the fridge for up to a week before use.

Serve this hot by reheating the Brussels Sprouts before assembling the salad.

Nutrition