Name: Roasted Brussels Sprouts Salad with Pomegranate Arils Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: American
Ingredients: 2 pounds Brussels sprouts, trimmed and halved; 2 tablespoons olive oil; Kosher salt and freshly cracked black pepper, to taste; ½ teaspoon red pepper flakes; 1 cup POM POMS Fresh Pomegranate Arils; 3 tablespoons olive oil; 2 tablespoons balsamic vinegar; 2 cloves garlic, chopped; Kosher salt and freshly cracked black pepper, to taste

If you love a salad that’s crunchy, tangy, and just a little bit sweet, you’re going to absolutely adore this Roasted Brussels Sprouts Salad with Pomegranate Arils Recipe. It’s one of those dishes that looks and tastes fancy but comes together quickly, making it perfect for weeknights or impressing guests. The roasted sprouts get beautifully caramelized, while the pomegranate arils add that magical pop of freshness and color. Trust me, once you try this, it’ll become a staple in your rotation!

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Why You’ll Love This Recipe

Perfect Balance of Flavors: The roasted savory Brussels sprouts combined with bright, juicy pomegranate arils create an irresistible flavor combo.
Simple Yet Impressive: This salad is easy to make but looks stunning on the table – great for everyday meals or special occasions.
Healthy and Satisfying: Packed with fiber, antioxidants, and healthy fats, so you feel good eating it, too.
Versatile and Crowd-Pleasing: Whether you’re a Brussels sprout skeptic or a fan, this salad wins people over every time.

A close-up view of roasted Brussels sprouts arranged unevenly, showing a mix of deep green and golden brown crispy edges from charring. Scattered evenly among the Brussels sprouts are shiny, bright red pomegranate seeds, adding small pops of vibrant color. The dish sits on a white marbled surface, and the textures range from soft and cooked Brussels sprouts to the glossy, smooth pomegranate seeds. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient in this Roasted Brussels Sprouts Salad with Pomegranate Arils Recipe plays a key part in making the flavors sing. I always recommend picking the freshest Brussels sprouts you can find and a pomegranate that feels heavy for its size—this means plenty of juicy arils inside!

Brussels sprouts: Look for small, firm sprouts with bright green leaves for the best texture and flavor after roasting.
Olive oil: Use good-quality extra virgin olive oil — it makes a noticeable difference in the dressing and roasting.
Kosher salt and black pepper: These basics enhance all the other flavors; don’t skip or skimp on seasoning.
Red pepper flakes: Adds just enough heat to balance the sweetness of the pomegranate.
Pomegranate arils: Fresh and vibrant, these add a wonderful pop of color and juicy sweetness to the salad.
Balsamic vinegar: The acidity here brightens the dressing and complements the roasted sprouts beautifully.
Garlic: Freshly chopped for that punch of savory depth in the vinaigrette.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Roasted Brussels Sprouts Salad with Pomegranate Arils Recipe is. You can tweak it depending on what you have on hand or the vibe you want for your meal. The base is solid, but swapping ingredients or adding extras has always been fun for me.

Add nuts or seeds: I once tossed in toasted walnuts for an extra crunch, and it was a total hit with my family.
Try different cheeses: A sprinkle of feta or goat cheese adds creamy tang that pairs beautifully with the sweetness of the arils.
Make it vegan: Simply stick to the basic recipe — it’s already vegan, but you could also add a drizzle of maple syrup to the dressing for a touch of natural sweetness.
Use other roasted veggies: Roasted carrots or butternut squash can jazz it up and add seasonal variety.

How to Make Roasted Brussels Sprouts Salad with Pomegranate Arils Recipe

Step 1: Prepare and Roast the Brussels Sprouts

First things first, preheat your oven to 425°F (220°C). Trim the ends off your Brussels sprouts and slice them in half lengthwise. Laying them flat side down on a parchment-lined baking sheet helps them caramelize evenly. Drizzle with olive oil, then season generously with kosher salt, freshly cracked black pepper, and a pinch of red pepper flakes if you like a little kick. Roast them for about 25-30 minutes, stirring halfway through, until they’re tender with beautifully crispy edges. You’ll know they’re ready when the smell fills your kitchen and the sprouts have a golden-brown hue.

Step 2: Whisk Together the Vinaigrette

While the sprouts are roasting, mix up the simple vinaigrette. In a large bowl, whisk together olive oil, balsamic vinegar, and freshly chopped garlic, then season to taste with salt and pepper. Trust me, the garlic-infused oil combined with the tangy balsamic is what really lifts this salad to the next level. You want it nicely balanced—bright but mellow.

Step 3: Combine and Toss

Once the Brussels sprouts are roasted to perfection, add them directly into the bowl with the dressing while they’re still warm. Toss everything gently to coat each sprout in that luscious vinaigrette. Then, scatter the fresh pomegranate arils on top and give the salad one last light toss. Those popping jewels bring a gorgeous contrast in both flavor and texture.

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Pro Tips for Making Roasted Brussels Sprouts Salad with Pomegranate Arils Recipe

Halve vs. Quarter: I used to quarter my sprouts, but halving helps them roast evenly without drying out or burning quickly.
Don’t Skip Parchment Paper: It keeps cleanup easy and prevents sticking, especially with the sugary pomegranate juice later.
Toss Warm, Not Hot: Adding the sprouts to the dressing while warm helps them absorb flavor better, but if they’re too hot, the pomegranate arils can get squished.
Use Fresh Pomegranate Arils: Avoid frozen or packaged ones if possible—freshness really makes a difference in taste and texture.

How to Serve Roasted Brussels Sprouts Salad with Pomegranate Arils Recipe

The image shows a white bowl filled with two layers of food: the bottom layer is made of roasted Brussels sprouts that are browned and crispy on the edges, displaying a mix of dark green and golden brown colors; the top layer is scattered pomegranate seeds, bright red and shiny, which add a fresh and juicy contrast. Around the bowl, on the white marbled surface, there are pomegranate halves with seeds spilling out, a small white dish with pepper, and a gold spoon lying flat. The lighting is soft, highlighting the textures and colors of the dish. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love finishing this salad with a sprinkle of toasted nuts like walnuts or pecans for extra crunch and a grating of sharp Parmesan cheese if I’m not keeping it vegan — this completely elevates the texture and flavor without overwhelming the already fantastic base.

Side Dishes

This salad pairs beautifully with roasted chicken or grilled salmon, adding a fresh counterpoint to richer proteins. It also works as a side alongside warm grains like quinoa or farro for a satisfying vegetarian meal.

Creative Ways to Present

When I’ve hosted holiday dinners, I’ve arranged this salad in a pretty bowl and drizzled a little extra balsamic glaze over the top for a glossy finish. For a dinner party, it also looks stunning served on a wooden board garnished with edible flowers and microgreens — guests always comment on how beautiful and fresh it looks!

Make Ahead and Storage

Storing Leftovers

Leftover roasted Brussels sprouts salad keeps well in an airtight container in the fridge for up to 2 days. I store the pomegranate arils separately when possible to prevent them from getting mushy, then add them just before serving again. This helps the salad keep its fresh texture.

Freezing

I generally don’t recommend freezing this salad because the pomegranate arils lose their texture and the Brussels sprouts can get mushy after thawing. It’s best enjoyed fresh or within a couple of days refrigerated.

Reheating

If you want to reheat leftovers, I gently warm the Brussels sprouts in a skillet over low heat just until heated through — avoid the microwave to keep the crispy edges intact. Then, add fresh pomegranate arils right before serving to restore that bright pop.

FAQs

Can I make the Roasted Brussels Sprouts Salad with Pomegranate Arils Recipe ahead of time?

Yes! You can roast the Brussels sprouts a day in advance and prepare the dressing separately. Combine and add the pomegranate arils just before serving to keep the salad fresh and crisp.
What can I substitute for pomegranate arils if I can’t find fresh ones?

While fresh pomegranate arils are best for their juicy burst and vibrant color, you can try dried cranberries or ruby red grapefruit sections as alternatives, though the flavor and texture will be different.
How do I get crispy Brussels sprouts when roasting?

Make sure to space the halved Brussels sprouts on the baking sheet so air can circulate and avoid overcrowding. Also, roasting at a high temperature like 425°F helps them caramelize and get crispy edges.
Is this recipe vegan?

Absolutely! This Roasted Brussels Sprouts Salad with Pomegranate Arils Recipe is naturally vegan, packed with wholesome ingredients, and free of animal products.

Final Thoughts

I absolutely love how this Roasted Brussels Sprouts Salad with Pomegranate Arils Recipe brings together simple ingredients into something vibrant, flavorful, and satisfying. It’s the kind of dish I’m proud to serve whether it’s a casual family dinner or a festive gathering with friends. I hope you enjoy making and eating it as much as I do—don’t be surprised if it quickly becomes your go-to way to cook Brussels sprouts!

Roasted Brussels Sprouts Salad with Pomegranate Arils Recipe