Roasted brussel sprout salad
Prep Time
10 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 40 mins

This roasted brussel sprout salad is great on a buffet or as a side dish. It is paired with a classic fench dressing and is a wonderful combination of sweet, savory and salty flavors.

Course: Salad
Cuisine: American
Servings: 6 people
Author: Michelle Barsness
  • 1 1/2-2 lbs brussel sprouts
  • 3-4 tbsp extra virgin olive oil
  • 1 pinch sea salt and freshly ground pepper
  • 1/2 cup cooked bacon diced
  • 1 red bell pepper diced
  • 1/4 cup pomegranate airls
  • 1 cup chickpeas (garbanzo beans) rinsed
  • 1/4 cup shallot diced
  • 1 1/2 tbsp fresh thyme
French dressing
  • 1 tsp Dijon mustard
  • 2 tbsp red wine vinegar
  • 6 tbsp pure extra virgin olive oil
  • 1 tsp sea salt
  • 1 pinch fresh ground pepper
  1. Preheat the oven to 400 F. Clean the brussel sprouts and cut them in half or quarters. Toss the brussel sprouts in 3 - 4 tbsp of extra virgin olive oil and place onto a large baking sheet. Season with a pinch of sea salt and ground pepper. Roast in the oven for 25 minutes in the oven. Then, turn the sprouts and reduce the heat to 375 F. Roast for another 20 - 30 minutes or until the sprouts are fork tender. Remove from the oven and allow them to cool completely.

  2. Once the sprouts have cooled toss them in a large bowl with the other salad ingredients. Toss the salad in a desired amount of french dressing. It should be well coated, but not wet. Store any remaining dressing in the fridge up to 3 days.

Recipe Notes

The dressing makes approximately 1/2 cup.

You can find fresh pomegranate arils in the refrigerated section of your produce department ~ like these from Pom Wonderful