This roasted brussels sprouts salad is hearty and packed full of flavor! It’s dressed in a simple citrus shallot vinaigrette that you can whip together in no time. Pears, pomegranate, parsley, and toasted pecans fill out the salad and add lovely texture and flavor.
I LOVE a good salad, especially when it doesn’t rely on lettuce as the base. During these colder months, I often turn to roasted veggie salads to keep me satiated. This roasted brussels sprouts salad is a new favorite because it is packed with flavor and colorful to boot. Roasted brussels sprouts are tossed with chopped parsley, toasted pecans, pears, pomegranate, grated parmesan, and a tangy citrus shallot vinaigrette. It’s super easy to make since it mostly requires chopping and tossing! And, since there’s aren’t any tender leafy greens in the mix, you don’t have to worry about the salad wilting once it’s dressed.
Why You’ll Love this Roasted Brussels Sprouts Salad
- It has the perfect balance of flavors and textures.
- It’s hearty and filling and perfect for these colder days!
- It’s easy to make, requiring mostly chopping.
- It won’t wilt once it’s dressed.
- It’s gluten free and vegetarian and can easily be made vegan with a simple substitution.
First, Grab These Ingredients for the Salad:
- Brussels Sprouts – you’ll need about a pound of fresh, raw sprouts. We’ll clean them up before roasting them to caramelized perfection
- Olive Oil or Avocado Oil – helps to roast the Brussels sprouts.
- Sea Salt – seasons the Brussels sprouts.
- Pear – chopped pear adds a lovely sweetness to the salad. You can use any variety you like! Just make sure it’s on the firm side.
- Toasted Pecans – these add a crunchy texture and beautiful nutty flavor to the salad.
- Parsley – adds a fresh, herbal flavor to the salad.
- Pomegranate – jewel-like pomegranate arils (sometimes called seeds) add beautiful color and a sweet-tart flavor. If you can’t find them, or they are a little out of your budget, you can easily swap in an equal amount of dried cranberries.
- Grated Parmesan – adds a nutty, salty bite that rounds out the flavors. Make sure to get to use a vegetarian parmesan made without animal rennet if you’re vegetarian. If you’re vegan, you can use an equal amount of vegan parmesan.
You’ll start by pre-heating your oven to 400 degrees and lining a large baking sheet with parchment. Clean your sprouts by removing any damaged outer leaves and trimming the stem end (see photo below). Quarter your sprouts then toss them with the oil and salt and spread them out on your tray. Roast until tender and beginning to caramelize. While the sprouts are roasting, you can chop the pear, pecans, and parsley for the salad.
Make The Citrus Shallot Vinaigrette
Grab the following ingredients along with a small bowl and a whisk:
- 1 small shallot
- 1 small lemon
- White Wine Vinegar or Apple Cider Vinegar
- Maple Syrup or Honey
- Dijon Mustard
- Extra Virgin Olive Oil
- Sea Salt
Remove the outer skin from the shallot and trim off the root end. Mince (finely chop) the shallot. You should have about 3-4 tablespoons total. Add the minced shallot to your bowl followed by the lemon juice and zest, the vinegar, the maple syrup, the Dijon mustard, the oil, and a pinch of salt. Whisk until the dressing is emulsified (the oil is no longer separated and sitting on the top). You’ll have more dressing than you need for the salad. Leftovers can be stored in a jar in the fridge!
Put Everything Together
Add the roasted Brussels sprouts, chopped pecans, pears, parsley, pomegranate, and parmesan to a large bowl. Drizzle over a couple of tablespoons of the dressing and toss the salad to mix everything together. Taste and add more dressing as needed then serve!
Leftover salad and dressing can be stored in an airtight container in the fridge. Make sure to enjoy the salad within 4-5 days. The dressing will last up to two weeks. The olive oil will solidify when cold so allow the dressing to come to room temperature before using it. It can be used with other salads or drizzled over roasted veggies.
Try These Other Roasted Salads:
Roasted Brussels Sprouts Salad
- Total Time: 40 minutes
- Yield: 4 side servings 1x
- Diet: Vegetarian
Description
This roasted brussels sprouts salad is hearty and packed full of flavor! It’s dressed in a simple citrus shallot vinaigrette that you can whip together in no time. Pears, pomegranate, parsley, and toasted pecans fill out the salad and add lovely texture and flavor.
Ingredients
for the salad:
- 1 pound of Brussels sprouts
- 1 tablespoon of olive oil or avocado oil
- pinch of sea salt
- 1 firm pear, diced
- 1/2 cup chopped parsley
- 1/2 cup chopped toasted pecans
- 1/2 cup pomegranate arils (seeds)
- 1/3 cup grated parmesan cheese
for the dressing:
- 1 small shallot
- 1 small lemon
- 2 tablespoons white wine vinegar
- 1 1/2 tablespoons maple syrup
- 1 1/2 tablespoons Dijon mustard
- 1/4 cup extra virgin olive oil
- sea salt, to taste
Instructions
- Preheat your oven to 400 degrees and line a large baking sheet with parchment paper. Clean your Brussels sprouts by removing any damaged outer leaves and trimming the stem end. Quarter the Brussels sprouts (or halve them if they are really small) then toss them with the olive oil and salt and spread them in an even layer on your prepared baking sheet. Roast them for 18-20 minutes or until they are tender and beginning to caramelize.
- While the Brussels sprouts are roasting, add the diced pear, chopped parsley, chopped pecans, pomegranate arils, and parmesan cheese to a large bowl.
- Mince the shallot (you should have about 3-4 tablespoons total) and add it to a small bowl. Zest the lemon and measure out 1 teaspoon then add it to the bowl along with 2 teaspoons of the lemon juice. Add all of the remaining ingredients for the dressing and whisk until emulsified (i.e. the oil is fully incorporated and no longer resting on the surface).
- To assemble the salad, add the roasted Brussels sprouts to the large bowl with all of the remaining salad ingredients then drizzle over 2-3 tablespoons of the dressing. Toss the salad, then taste and add more dressing as needed.
- Serve warm, at room temperature, or chilled.
Notes
- You will have extra dressing. Store it in a small jar or other airtight container in your fridge for up to 2 weeks. Since the olive oil will solidify in the fridge, allow it to sit out at room temperature before using it.
- If you’re a vegetarian, make sure to use a vegetarian parmesan cheese that is made without animal rennet. The Whole Foods brand and BelGioioso brand are both vegetarian. If you’re vegan, you can substitute an equal amount of your favorite vegan parmesan!
- Leftover dressed salad can be stored in an airtight container in your fridge. Make sure to eat it within 5 days.
- Substitutions: apple cider vinegar may be used in place of the white wine vinegar and dried cranberries may be used in place of the pomegranate as needed.
- Prep Time: 20 minutes
- Cook Time: 18-20 minutes
- Category: salad
