Baked Shaved Brussels Sprouts and Pomegranate Salad - the best salad for winter and the holidays. This salad is packed with umami flavor. It is also healthy and high in fiber.
I love salad! For more yummy salad recipes try my arugula radicchio salad or my carrot edamame salad.
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Why you'll love this baked brussels sprouts salad with lemon parmesan dressing
It is easy to make and ready less than 40 minutes.
Thanks to all the veggies the salad is full of fiber.
It is is gluten free and can be made vegetarian and vegan.
It is the best healthy and flavorful fall or winter salad.
Ingredients for salad with roasted shallot dressing
- brussels sprouts
- butternut squash
- salt
- sage
- onion powder
- garlic powder
- paprika
- thyme
- shallot
- oil
- lemon
- garlic
- shallot
- honey
- parmesan
- pomegranate
- mint
See the recipe card for full information on ingredients and quantities.
Substitutions
- parmesan - vegan or regular parmesan works.
- mint - basil would be a good substitute here.
- honey - maple would work as a substitute.
- butternut squash - delicata squash or sweet potato work here.
Step-by-Step Instructions
Step 1
Bake veggies.
Step 2
Blend together dressing.
Step 3
Serve.
Storage instructions
You can store the extra salad in a sealed container in your fridge for up to 3 days.
Recipe Pro-Tips
Use a good quality olive oil for the best tasting dressing. This is my favorite olive oil.
A good quality parmesan will make the dressing much more delicious, I love parmigiano reggiano. If you are vegetarian make sure to buy vegetarian parmesan.
Recipe FAQS
It can be eaten cold but I do think that it tastes better warm.
Pomegranate is packed with antioxidants and fiber.
Other salads to try
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Baked Shaved Brussels Sprouts and Pomegranate Salad
Ingredients
Baked Ingredients
- 1 lb brussels sprouts
- 1 small butternut squash - cut in half and then finely sliced into half moon shapes this should yield about 3-4 cups of butternut squash
- 2 ½-3 teaspoons salt I recommend using 3 teaspoons but use less if you are sensitive to salt
- 2 teaspoons dried sage
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 2 teaspoons thyme
- 3 tablespoons avocado oil or avocado oil
- 1 shallot - peeled and cut in half
Dressing
Other ingredients
- 1 cup pomegranate seeds
- ½ cup fresh chopped mint
Instructions
- Preheat oven to 400 degrees.
- Add brussels and squash to a very large sheet pan (or divide amongst 2). Toss with oil and seasonings. Add shallot to the sheet pan. Bake for 20-30 minutes until everything is cooked through.
- Add all dressing ingredients to a food processor or blender. Blend until smooth.
- Add all salad ingredients to a bowl and toss together with dressing. Serve and enjoy.
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