I’ve never really cared for brussels sprouts. But this roasted brussels sprouts salad has changed my opinion forever.
Think shaved roasted brussels sprouts, paired with crispy quinoa, sliced almonds, and pomegranate. All tossed in a sweet honey and fig balsamic vinaigrette. Like what more could you want?
I think the key to this roasted brussels sprouts pomegranate salad is thinly slicing the brussels sprouts. Not only does it help them crisp up better, but it also changes the texture of the brussels sprouts for the better.
Plus, the tiny pieces of brussels sprouts get slightly charred and give this salad so much more flavor than simply baking whole brussels sprouts.
Whether you make this for dinner, prepare it for the week, or incorporate it into your holiday dinner, you can’t go wrong with this recipe. It’s legit the BEST shaved brussels sprouts salad recipe out there.
Ingredients For This Roasted Brussels Sprouts Salad
Here’s everything you’ll need to make this easy roasted brussels sprouts salad.
- Brussels sprouts: Duh!
- Quinoa: I typically use regular white quinoa, but if you want to make this salad look extra festive, you could use red quinoa.
- Sliced almonds
- Pomegranate seeds: Golden raisins or cranberries would also work well here.
- Extra virgin olive oil: OK, so I don’t have one particular olive oil I love over everything, but I do have 3 favorites. My current favorite is Terra Delyssa Extra Virgin Olive Oil, but I also love California Olive Ranch (it’s local to my area) and Lucini Extra Virgin Olive Oil (which is also local to my area).
- Fig balsamic: Love the fig balsamic from Lucini.
- Honey: Feel free to use maple syrup or even date syrup instead.
- Lemon juice
- Kosher salt
- Freshly cracked black pepper
- Garlic powder
Some Tips & Tricks
Just a few tips to make this roasted brussels sprouts salad with balsamic vinaigrette perfectly.
- This salad is all about timing. I’m serious, timing each component will help minimize time spent in the kitchen and ensure this salad is easy to make.
- First things first, make your quinoa. While this is cooking, you can preheat the oven, prep the baking sheets, and slice the brussels sprouts. Once you’re done prepping those components, the quinoa should be done as well.
- Next step is to toss the brussels sprouts and quinoa in olive oil and salt and roast. While they roast in the oven, I recommend making the vinaigrette. If you’re using a whole pomegranate (not pre-peeled from the store) you can use this time to prep that as well. Essentially, use the cooking time from the quinoa, and the roasting time for the veggies to prep other components of this salad!
- When prepping the brussels sprouts, you can either thinly slice them with a knife (I prefer this method) or use a mandolin to thinly shave them. Totally up to you!
- An integral component of this roasted shaved brussels sprout salad is the vinaigrette. A sweet honey and fig balsamic vinaigrette to be specific. I opted to use a fig balsamic because every single fig jam had more cane sugar than figs lol. But you could use fig jam paired with regular balsamic if you like.
Saving & Reheating This Roasted Brussels Sprouts Salad
One of the great things about putting the work into a time-intensive recipe like this one. It saves really well!
Simply pop any leftovers into a glass Tupperware and store in the fridge for up to 3 days. If you leave the dressing off to the side, this salad should last up to 5 days in the fridge (although I prefer it fresh).
To reheat the leftovers, preheat the oven to 350°F, line a sheet pan with parchment paper, and evenly spread out the salad. Bake for 6-7 minutes until warm. I like to drizzle a small amount of extra dressing on the salad as well.
Even More Healthy Salad Recipes
If you liked this healthy shaved brussels sprouts salad, you’ll love the cozy salads below.
- Spicy Roasted Chickpea Salad
- Baked Kale Salad w/ Crispy Quinoa
- Roasted Fall Harvest Salad
- Golden Moroccan Quinoa Salad
Sharing Is Caring!
If you make this recipe, please leave a review and rating below. And don’t forget to snap a picture and tag me on either Instagram or TikTok (if you’re not already following me, make sure to for new recipes and wellness tips)!
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Roasted Brussels Sprouts Salad
- Prep Time: 25
- Cook Time: 45
- Total Time: 1 hour 10 minutes
- Yield: 3–4 servings 1x
- Category: Dinner
- Cuisine: American
Description
Think shaved roasted brussels sprouts, paired with crispy quinoa, sliced almonds, and pomegranate. All tossed in a sweet honey and fig balsamic vinaigrette. Like what more could you want?
Ingredients
Brussels Sprouts Salad
- 1 cup dry quinoa, cooked according to package instructions*
- 1 pound brussels sprouts, thinly sliced or shaved on a mandolin
- Extra virgin olive oil
- Kosher salt
- ½ cup sliced almonds or chopped almonds
- ¼ cup pomegranate seeds
Fig Balsamic Vinaigrette
- ¼ cup olive oil
- ¼ cup lemon juice
- ¼ cup fig balsamic**
- 2 tbsp honey
- ¼ tsp kosher salt, use more as needed
- ¼ tsp black pepper, use more as needed
- Pinch of garlic powder
Instructions
- Begin by making the quinoa following package instructions. I also have a video here with tips to make super fluffy quinoa.
- While the quinoa cooks, preheat the oven to 450°F and move the oven rack to the upper portion of the oven. Additionally, line two baking sheets with parchment paper and prep the brussels sprouts.
- Once the quinoa is done, add the quinoa to one of the prepared baking sheets and the brussels sprouts to the other. Drizzle both generously with olive oil and salt and toss to mix. Roughly smooth out the brussels sprouts and quinoa into an even layer. Keep in mind that the thinner the layer of quinoa, the faster it’ll get crispy, so use as big a sheet pan as you have.
- Bake the brussels sprouts for 20 minutes, remove, and continue to bake the quinoa for an additional 20-25 minutes until crispy and golden brown. Stir the quinoa 2-3 times throughout the baking time to ensure it cooks evenly. The quinoa takes a total of 40-45 minutes to get crispy.
- While the brussels sprouts and quinoa bake, make the vinaigrette. Add all of the ingredients into a jar and blend using an immersion blender (you can also use a small-capacity blender). Taste and adjust seasoning as needed.
- To assemble, add the brussels sprouts, cooked quinoa, almonds, and pomegranate seeds to a large bowl and drizzle half of the dressing over top. Toss to mix and adjust for salt as needed. Serve immediately!
Notes
*Linking my video here with a few tips to make super fluffy quinoa. You’ll need a total of 3 cups of cooked quinoa.
**I opted to use a fig balsamic (linking the one I used here) because every single fig jam had more cane sugar than figs lol. But you could swap it out for 3 tbsp of fig jam paired with 1/4 cup of regular balsamic if you like.
Incredible! Delicious. Enjoying it right now. Definitely going to make this for thanksgiving.
Oooh this would be perfect for Thanksgiving – so happy you liked it Denise! And thank you for sharing a review, means the world!
Surprisingly yummy! Delicious! And I don’t even like Brussel sprouts. Thank you for the recipe 🙂
Haha I felt them same way when I was recipe developing this salad. So happy you liked it!
Amazing, pomegranates give it a pop and easy to make. Will make again and again
So happy you liked this salad Marcy, thank you so so much for leaving a review!!
Just made this today and it is AMAZING! My 13 year old omnivore son loved it, too. This will be a regular in our house.
Omg blushing rn, so happy everyone loved it!! Thank you so much for leaving a review!
Do you think this would work with a raspberry balsamic?
Absolutely, that would pair so well!!
This is great- just made it and we loooved it. I do have two recommendations:
1. If you make the quinoa in advance ( i used leftover quinoa from one of your other salads) It will crisp up a lot faster and you can toss them all together
2. I highly recommend editing this recipe to make the exact amount of dressing you need rather than double. This confused me and I wouldn’t have made that much if I realized it would be leftover.
So happy you liked it Danielle, appreciate the feedback! I like making double the dressing as I usually save half for later and like to re-dress the salad again, but I’ll update the recipe to call that out!! 🫶🏼