Brussels Sprouts and Pomegranate Salad: A Burst of Color and Flavor
When the holiday season rolls around, my mind drifts to the warmth of family gatherings, the sounds of laughter, and the delightful aroma of home-cooked meals wafting through the air. One dish that often finds its way to our festive table is the vibrant Brussels Sprouts and Pomegranate Salad. This spectacular salad not only graces our dining table with its bubble of colors but also offers a delightful crunch-to-juiciness ratio that’s simply irresistible. The first time I made this salad, I watched as my family’s eyes widened in delight with each bite—it’s moments like these that set our hearts aglow and remind us that food is best enjoyed together.
Why You’ll Love This Recipe
There’s something undeniably special about a dish that balances flavors and textures so beautifully. Here’s why this Brussels Sprouts and Pomegranate Salad is bound to steal the show:
- Festive Appeal: With its rich greens and ruby red jewels, this salad is as beautiful as it is delicious, making it the perfect centerpiece for gatherings.
- Wholesome Goodness: Packed with fiber, vitamins, and antioxidants, it’s a healthy option that feels indulgent.
- Flavor Explosion: The earthy Brussels sprouts combined with the sweet-tart pomegranate creates a symphony of flavors in every bite.
- Quick Dinner Idea: With the prep and cook time being super short, it can be ready faster than delivery.
- Family Favorite: Even those who claim they don’t like Brussels sprouts will become fans after tasting this salad.
Ingredients
To craft this vibrant Brussels Sprouts and Pomegranate Salad, you will need the following ingredients:
- Brussels Sprouts (1 lb, trimmed and halved) – These little green gems are earthy and slightly nutty, offering a robust base for the salad.
- Pomegranate Seeds (1 cup) – These juicy bursts add not only sweetness but also a festive flair.
- Fresh Spinach (2 cups) – This adds a tender, leafy contrast to the crunch of Brussels sprouts.
- Red Onion (1/2 finely chopped) – Offers a slightly sharp, tangy flavor to balance the sweetness of the pomegranate.
- Walnuts (1/2 cup chopped and toasted) – A hearty crunch that complements the softness of the vegetables.
- Feta Cheese (1/2 cup, crumbled) – This creamy element adds depth and richness (substitute with vegan feta for a dairy-free option).
- Olive Oil (3 tbsp) – Enhances the flavors of the ingredients while providing healthy fats.
- Balsamic Vinegar (2 tbsp) – A drizzle of tangy goodness that pulls the whole dish together.
- Salt and Pepper (to taste) – The essentials to elevate the flavors.
Timing
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
This salad comes together remarkably fast, making it both an easy recipe for an unexpected weeknight dinner and a festive meal that won’t keep you in the kitchen for hours.
Step-by-Step Instructions
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Prepare the Brussels Sprouts: Preheat your oven to 400°F. Trim and halve the Brussels sprouts, tossing them in olive oil, salt, and pepper. Spread them on a baking sheet.
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Roast the Sprouts: Bake for about 20 minutes, or until golden brown and crispy on the edges. Your kitchen will smell amazing as they roast to perfection!
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Toast the Walnuts: In a dry skillet over medium heat, add the chopped walnuts. Stir frequently for about 5 minutes until they’re fragrant and toasted.
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Chop the Veggies: While everything is roasting, finely chop the red onion and prepare the spinach.
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Assemble the Salad: In a large bowl, combine the roasted Brussels sprouts, fresh spinach, chopped red onion, toasted walnuts, and pomegranate seeds.
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Dress It Up: Drizzle with olive oil and balsamic vinegar. Add the crumbled feta on top, and gently toss to combine.
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Serve: Enjoy immediately, or let it sit for a bit to meld the flavors!
Tips and Variations
- Make it Crunchy: Substitute pecans for walnuts for a different nutty flavor.
- Vary the Greens: Try adding kale or arugula instead of spinach for a peppery bite.
- Sweeten the Deal: Add a tablespoon of honey or maple syrup to the dressing for a bit more sweetness.
- Greens and Grains: Serve this salad over a bed of quinoa for added protein and texture.
- Seasonal Twist: In the fall, toss in some roasted butternut squash for a seasonal flavor.
Serving Suggestions
Imagine enjoying this gorgeous Brussels Sprouts and Pomegranate Salad as a standalone lunch, paired with a crisp glass of white wine on a warm afternoon, or as a vibrant complement to your holiday roast. It shines at potlucks and festive dinners, where friends and family can appreciate both its flavor and flair.
Storage and Make-Ahead Tips
If there are leftovers, store the salad in an airtight container in the fridge for up to three days. The Brussels sprouts may lose some crunch, but it still packs a flavorful punch. While it’s best enjoyed fresh, you can prepare the components in advance—simply keep the dressing separate until you’re ready to serve.
Pro Tips from the Kitchen
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Freshness Counts: Always use fresh pomegranate seeds for the best flavor, but if you’re pressed for time, you can find pre-packaged seeds at most grocery stores.
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Roast Extra: Make extra roasted Brussels sprouts as they make for a great side dish on their own throughout the week.
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Dress It Right: Adding your dressing right before serving keeps the greens crisp and vibrant.
FAQs
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Can I use frozen Brussels sprouts?
Yes, but fresh Brussels sprouts provide the best texture and flavor. -
What can I substitute for pomegranate?
You can use cranberries or diced apples as an alternative, though the flavor will differ slightly. -
Is this salad vegan?
Simply omit the feta cheese or substitute with a vegan alternative to make it 100% plant-based.
Conclusion
The Brussels Sprouts and Pomegranate Salad is more than just a dish; it’s a celebration of flavors, a testament to seasonal produce, and a beautiful way to gather your loved ones. Whether you’re looking to impress at your next dinner party or simply craving a comforting bowl of health, this salad is sure to uplift your spirits and your taste buds. So go ahead, give it a try, and make it a cherished part of your family traditions. Happy cooking, and may your kitchen be filled with love and laughter!
Contents
Brussels Sprouts and Pomegranate Salad
Ingredients
Main ingredients
- 1 lb Brussels Sprouts, trimmed and halved Earthy and slightly nutty flavor.
- 1 cup Pomegranate Seeds Adds sweetness and festive flair.
- 2 cups Fresh Spinach Provides a tender, leafy contrast.
- 1/2 Red Onion, finely chopped Adds a tangy flavor balance.
- 1/2 cup Walnuts, chopped and toasted Gives a hearty crunch.
- 1/2 cup Feta Cheese, crumbled Creamy addition; substitute with vegan feta for dairy-free.
- 3 tbsp Olive Oil Enhances flavors with healthy fats.
- 2 tbsp Balsamic Vinegar Adds tanginess.
- Salt and Pepper, to taste Essential seasoning.
Instructions
Preparation
- Preheat your oven to 400°F. Trim and halve the Brussels sprouts, tossing them in olive oil, salt, and pepper. Spread them on a baking sheet.
- Bake for about 20 minutes, or until golden brown and crispy on the edges.
- In a dry skillet over medium heat, add the chopped walnuts. Stir frequently for about 5 minutes until they're fragrant and toasted.
- While everything is roasting, finely chop the red onion and prepare the spinach.
Assembly
- In a large bowl, combine the roasted Brussels sprouts, fresh spinach, chopped red onion, toasted walnuts, and pomegranate seeds.
- Drizzle with olive oil and balsamic vinegar. Add the crumbled feta on top, and gently toss to combine.
- Enjoy immediately, or let it sit for a bit to meld the flavors!
Notes
Written by Salaheddine — founder of Tasty Sunrise, sharing easy and comforting homemade recipes for every occasion.
📩 admin@tastysunrise.com • Pinterest