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Roasted Brussels Salad with Pomegranate & Maple Pecans

Roasted Brussels Salad with Pomegranate & Maple Pecans

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Roasted Brussels Salad with Pomegranate & Maple Pecans is a simple, hearty, and delicious cold-weather salad. I like it warm or room temp.

Recipe Components

Roasted Brussels Sprouts

I like my Brussels roast-y. If you are using a broiler safe baking sheet, you can broil them on the second rack to add some char for a few minutes at the end.

Pomegranate Arils (seeds)

You can buy the pomegranate arils prepped (like I did) or you can harvest the arils from two pomegranates.

I purchased a 4.4 oz container and it had just under 1 cup of arils. However, the package said it only contained a 1/2 cup serving. One 4.4 ounce container provided plenty of arils for this recipe.

Vinaigrette

This vinaigrette is simple and can easily be made in a small bullet food processor or blender. The garlic cloves will become minced when you are blending the vinaigrette until emulsified.

Stovetop Maple Pecans

These pecans are super easy & so addictive. You might want to double up on these gorgeous glazed pecans. Around here they get snacked on and disappear quickly.

Pre-cut parchment

This pre-cut parchment paper is fabulous. I store it flat, so it doesn’t curl up. Additionally, each piece fits my baking sheets so I don’t waste.

You can use parchment paper for less mess when roasting the Brussels and when making the Maple Pecans.

Olive Oils

For roasting, use a high-heat oil. Avocado oil or non-virgin olive oil are both great options.

When making the vinaigrette, use extra virgin olive oil.

Let’s Make Roasted Brussels Salad with Pomegranate & Maple Pecans


Brussels

Ingredients for Roasted Brussels Salad with Pomegranate & Maple Pecans
Ingredients for Roasted Brussels Salad with Pomegranate & Maple Pecans

Pre-heat oven to 425 degrees F.

Toss the halved Brussels sprouts with olive oil salt, pepper and red pepper flakes in a large bowl (I re-use this bowl at the end when tossing with the vinaigrette).

Pour Brussels sprouts onto a baking sheet (line baking sheet with parchment paper if desired).

Transfer the baking sheet to the oven and roast for 25-30 minutes, flipping or tossing after 15 minutes, then return to oven until the sprouts are fully cooked and browned a bit. If you are using a broiler-safe baking sheet, you can broil them on the second rack to add some char for a few minutes at the end.

Stovetop Maple Pecans

Put parchment paper somewhere on your countertop or a table.

Melt the Earth Balance in a non-stick stovetop skillet or sauté pan over medium heat and add pecans. Toast at medium heat, stirring and tossing until pecans are fragrant and have deepened in color, about 5 – 8 minutes.

Add maple syrup, cayenne pepper and salt to the pecans, stir for 1 – 2 minutes. The syrup will bubble and caramelize.

Transfer the maple pecans to the parchment paper that you put on your table or countertop. As the pecans cool, they will crisp up. Try not to burn your mouth snacking on them while they are cooling.

Make the vinaigrette

In a small food processor or blender add olive oil, balsamic vinegar, garlic, salt and pepper until emulsified & set aside.

To Serve

Add the roasted Brussels sprouts to the Vinaigrette & toss to combine. Then top with pomegranate arils & Stovetop Maple Pecans & gently toss again. 

Roasted Brussels Salad with Pomegranate & Maple Pecans
Roasted Brussels Salad with Pomegranate & Maple Pecans

Serve immediately or enjoy at room temp.

Roasted Brussels Salad with Pomegranate & Maple Pecans
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Roasted Brussels Salad with Pomegranate & Maple Pecans

This is a simple, hearty, and delicious cold-weather salad. I like it warm or room temp.
Course potluck, Salad, Side Dish
Cuisine American, Mediterranean
Keyword dairy-free, gluten-free, pecans, savory, vegan, vegetarian
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6
Calories 321kcal

Ingredients

Brussels

  • 2 pounds Brussels sprouts trimmed & halved
  • 2 TBSPs non-virgin olive oil or other neutral oil for high heat
  • 1 teaspoon kosher salt go lighter if salt sensitive
  • 1/2 teaspoon freshly cracked black pepper
  • 1/2 teaspoon red pepper flakes

Vinaigrette

Stovetop Maple Pecans

  • 1   cup raw pecans halves
  • 1 TBSP Earth Balance
  • 1 & 1/2 TBSPs maple syrup dark, real maple syrup recommended
  • 1/4  teaspoon fine sea salt
  • 1/8  teaspoon cayenne pepper  you could use less or omit, but these aren't really spicy, it balances the flavor

Add at the end

  • ~1 cup pomegranate arils (seeds) the prepped ones I bought said they contain 1/2 cup, but they actually contained just under a cup; you can also breakdown your own pomegranates (2 should yield plenty)

Instructions

Brussels

  • Pre-heat oven to 425 degrees F.
  • Toss the halved Brussels sprouts with olive oil salt, pepper and red pepper flakes in a large bowl (I re-use this bowl at the end when tossing with the vinaigrette). Pour Brussels sprouts onto a baking sheet (line baking sheet with parchment paper if desired).
  • Transfer the baking sheet to the oven and roast for 25-30 minutes, flipping or tossing after 15 minutes, then return to oven until the sprouts are fully cooked and browned a bit. If you are using a broiler-safe baking sheet, you can broil them on the second rack to add some char for a few minutes at the end.

Stovetop Maple Pecans

  • Put parchment paper somewhere on your countertop or a table.
  • Melt the Earth Balance in a non-stick stovetop skillet or sauté pan over medium heat and add pecans. Toast at medium heat, stirring and tossing until pecans are fragrant and have deepened in color, about 5 – 8 minutes.
  • Add maple syrup, cayenne pepper and salt to the pecans, stir for 1 – 2 minutes. The syrup will bubble and caramelize.
  • Transfer the maple pecans to the parchment paper that you put on your table or countertop. As the pecans cool, they will crisp up. Try not to burn your mouth snacking on them while they are cooling.

Make the vinaigrette

  • In a small food processor or blender add olive oil, balsamic vinegar, garlic, salt and pepper until emulsified & set aside.

To Serve

  • Add the roasted Brussels sprouts to the Vinaigrette & toss to combine. Then top with pomegranate arils & Stovetop Maple Pecans & gently toss again. Serve immediately or enjoy at room temp.

Notes

Nutrition information is approximate. 

Roasted Brussels Sprouts

I like my Brussels roast-y. If you are using a broiler safe baking sheet, you can broil them on the second rack to add some char for a few minutes at the end.

Pomegranate Arils (seeds)

You can buy the pomegranate arils prepped (like I did) or you can harvest the arils from two pomegranates.
I purchased a 4.4 oz container and it had just under 1 cup of arils. However, the package said it only contained a 1/2 cup serving. One 4.4 ounce container provided plenty of arils for this recipe.

Vinaigrette

This vinaigrette is simple and can easily be made in a small bullet food processor (Ninja food processor) or blender. The garlic cloves will become minced when you are blending the vinaigrette until emulsified.

Stovetop Maple Pecans

These pecans are super easy & so addictive. You might want to double up on these gorgeous glazed pecans. Around here they get snacked on and disappear quickly.

Pre-cut parchment

This pre-cut parchment paper is fabulous. I store it flat, so it doesn’t curl up. Additionally, each piece fits my baking sheets so I don’t waste.
You can use parchment paper for less mess when roasting the Brussels and when making the Maple Pecans.
www.planttestkitchen.com 

Nutrition

Calories: 321kcal | Carbohydrates: 26g | Protein: 7g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 1g | Sodium: 738mg | Potassium: 752mg | Fiber: 9g | Sugar: 11g | Vitamin A: 1242IU | Vitamin C: 132mg | Calcium: 89mg | Iron: 3mg

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