As the crisp air rolls in and the leaves fall from the trees, it’s the perfect time to embrace seasonal produce. Brussels sprouts, butternut squash, and pomegranate are at their peak during fall, offering a combination of hearty, sweet, and tangy flavors. Together, they create a dish that’s as nutritious as it is delicious—perfect for a weeknight dinner, holiday side, or potluck crowd-pleaser.
This roasted vegetable and pomegranate salad combines earthy roasted vegetables with the bright burst of pomegranate arils, all tied together with a tangy maple-mustard vinaigrette.
Key Ingredients
- Brussels Sprouts bring a satisfying crunch and slightly nutty flavor when roasted.
- Butternut Squash adds natural sweetness and creaminess, balancing the dish.
- Pomegranate Arils provide a burst of tangy sweetness and a stunning pop of color.
- The Vinaigrette ties everything together with its balance of tangy and sweet flavors.
- Nuts and Cheese (Optional) elevate the texture and add richness, but the dish is equally delicious without them.
Nutrition Highlights
- Packed with Fiber: Both Brussels sprouts and butternut squash are fiber-rich, supporting digestion and satiety.
- Rich in Antioxidants: Pomegranate seeds are loaded with powerful antioxidants that support heart health.
- Healthy Fats: The olive oil in the dressing offers heart-healthy monounsaturated fats.
Make it Your Own
- Add a grain like quinoa or farro to make it a hearty main dish.
- Swap out pomegranate for dried cranberries if unavailable.
- Use pumpkin seeds or sunflower seeds for a nut-free option.
- Add chopped chicken for a delicious boost of protein.
This seasonal recipe is a celebration of fall’s bounty. The vibrant colors, diverse textures, and balanced flavors are guaranteed to make it a hit on your table. Whether you’re hosting a dinner party or looking for a comforting, wholesome dish, this salad is sure to impress.
Enjoy the taste of autumn in every bite!
Roasted Brussels Sprout, Butternut Squash and Pomegranate Salad
Equipment
- Roasting pan
Ingredients
For The Salad
- 1 lb Brussels sprouts, trimmed and halved
- 2 cups butternut squash, peeled and cubed
- 2 tbsp avocado oil
- 1 tsp garlic powder
- salt and pepper, to taste
- 1/2 cup pomegranate arils
- 1/4 cup pecans or walnuts, chopped optional
- 2 tbsp crumbled goat cheese or feta cheese optional
For The Maple-Mustard Vinaigrette
- 2 tbsp extra virgin olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1 tsp dijon mustard
- pinch of salt and pepper
Instructions
- Preheat the oven to 400 degrees.
- Place the Brussels sprouts and squash in a roasting pan and sprinkle with garlic powder, salt and pepper. Toss in avocado oil.
- Roast in the oven for about 30 minutes until the vegetables are tender, tossing halfway through.
- While the vegetables are roasting, whisk together all the ingredients for the dressing. Adjust seasoning to taste.
- When the vegetables are finished roasting, transfer to a serving platter or bowl. Top with pomegranate arils and nuts and cheese if using. Drizzle with the vinaigrette just before serving and toss gently.
- Serve the salad warm or at room temperature. It pairs nicely with roasted chicken or turkey or as a standalone vegetarian dish.