Roasted Brussels Sprout Pomegranate Salad
User Reviews
5
Roasted Brussels Sprout Pomegranate Salad
Description
Roasted Brussels Sprout Pomegranate Salad features Brussels sprouts roasted until tender and slightly caramelized, combined with toasted walnuts and fresh pomegranate seeds. The lemon vinaigrette dressing provides a tangy counterpoint to the nutty and savory ingredients, while Parmesan cheese adds a salty, creamy note. Roasting the sprouts softens their natural bitterness, and the walnuts add crunch with a toasty flavor. The pomegranate seeds introduce bursts of juiciness and bright color, making the salad visually appealing and texturally diverse.
The lemon vinaigrette blends fresh lemon juice, olive oil, salt, and pepper, tying the components together with a fresh, zesty dressing. The cheese adds a savory finish that complements the other ingredients. This salad can be served warm or cold, making it versatile for different serving occasions.
To streamline preparation, the Brussels sprouts can be roasted, walnuts toasted, and pomegranate seeds deseeded a day or two ahead of serving. The vinaigrette can be stored separately in the fridge for up to a week. If serving warm, gently reheat the roasted sprouts before combining and dressing the salad to maintain its characteristic texture and flavor.
Ingredients
- 1 1/2 lbs Brussels sprouts cleaned and trimmed
- 1 pomegranate seeds
- 1 cup walnuts
- salt to taste
- black pepper to taste
- Parmesan Cheese thin slices or 1/3 cup shredded.
Lemon Vinaigrette
- 1/8 cup lemon juice fresh
- 1/4 cup olive oil amount about 1-2 tablespoons
- 1/2 teaspoon salt plus more for seasoning
- black pepper fresh ground
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
- Roast Brussels sprouts, toast walnuts, and deseed pomegranates up to two days in advance to save time on serving day.
- Store the lemon vinaigrette in the refrigerator for up to one week.
- For a warm salad, reheat Brussels sprouts before combining with other ingredients and dressing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 386 kcal
% Daily Value*
| Calories | 386kcal | 19% |
| Carbohydrates | 20g | 7% |
| Protein | 10g | 20% |
| Fat | 33g | 51% |
| Saturated Fat | 4g | 20% |
| Sodium | 334mg | 14% |
| Potassium | 791mg | 17% |
| Fiber | 8g | 32% |
| Sugar | 5g | 10% |
| Vitamin A | 1283IU | 26% |
| Vitamin C | 148mg | 164% |
| Calcium | 100mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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