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Roasted Brussels Sprout Salad with Pomegranate

This Roasted Brussels Sprout Salad combines warm kale with pomegranate seeds and goat cheese for a crunchy, comforting side dish worthy of the holiday dinner table.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Salad
Servings: 6 -8
Author: Taylor Stinson

Ingredients

  • 4 cups chopped kale
  • 2 cups Brussels sprouts chopped in half
  • 4 tbsp olive oil divided
  • 2 cloves garlic minced
  • 1 tsp salt divided in half
  • 1/2 tsp pepper divided in half
  • 1/2 cup pomegranate seeds
  • 1/3 cup goat cheese crumbled
  • 1/4 cup pecans

Instructions

  • Preheat oven to 425 degrees.
  • Cut Brussels sprouts in half, then toss with minced garlic, 2 tbsp olive oil, 1/2 tsp salt and 1/4 tsp pepper. Place on baking sheet lined with parchment paper and cook for 30 min.
  • Meanwhile, toss kale with 2 tbsp olive oil, 1/2 tsp salt and 1/4 tsp pepper. Within last 5 min of Brussels sprouts cooking time, place the kale in the oven and roast for 5 min.
  • Remove both kale and Brussels sprouts from the oven, and toss in large bowl while still hot.
  • Add pomegranate seeds and pecans, tossing to mix. Finish the salad by topping with goat cheese.
  • Optional: serve kale and Brussels sprouts in large serving bowl, with pomegranate, goat cheese and pecans on the side so people can pick and choose what goes in their salad. The sprouts and kale are super tasty on their own, so some guests may opt for roasted vegetables over a salad.
  • Enjoy right away while veggies are warm!