Brussels Sprouts can get a bad rap, but this Brussels Sprout Salad recipe is bound to change the way you see this versatile veggie.
Brussels Sprout Salad is colorful and the perfect blend of sweet, salty, and savory. This dish is sure to have your guests going back for seconds.
I recently visited Johnny Sanchez, a restaurant inside Baltimore’s newest casino, and fell in love with two dishes. One of which I decided to try and recreate at home: Brussels Sprout Salad.
Let me start by saying that the menu grossly under described the Brussels Sprout Salad, which is much more of a side dish or entree than it is a “salad.” As it was written on the menu, I thought it would be plain. I stood corrected.
It was amazing. It was everything I ever wanted in a side dish. Sweet starchy goodness from the pumpkin, tart and bright pomegranate seeds popped in my mouth, crisp Brussels sprouts rounded out the meal topped with salty pepitas.
Those ingredients alone were a flavor combination sure to wow, but adding my Roasted Jalapeno and Onion Dressing takes it to another level. Citrus and paired with savory and sweet veggies and fruit is out-of-this-world AH-mazing!
The Brussels sprouts are actually small little cabbages. They are closely related to kale, cauliflower, and mustard greens. Lots of nutrients and a fun way to spice up your side game for dinner.
For my Brussels Sprout Salad, I used butternut squash instead of pumpkin. I nixed the sprinkling of queso fresco, and I added more pomegranate seeds because that may be my favorite part!
Make sure you check out my 7 tips for more interesting salads before you starting chopping!
If you loved this Brussels Sprout Salad, try some of my other amazing, veggie-heavy side dish recipes:
Brussels Sprout Salad Recipe is colorful and the perfect blend of sweet, salty, and savory. This dish is sure to have your guests going back for seconds.
- 1 pound Brussel Sprouts trimmed and halved
- 1 pound butternut squash cut into 1 inch cubes
- 1 cup pomegranate seeds
- 1/4 cup salted pumpkin seeds pepitas
- 3/4 cup Roasted Jalapeno and Onion Dressing
- Olive oil for drizzling
- Preheat oven to 350 degrees. Cover a large rimmed baking sheet (possibly two) with aluminum foil. Toss Brussels sprouts and butternut squash with just enough olive oil to lightly coat. Arrange on baking sheets in a single layer.
- Bake for approximately 30 minutes or until Brussels sprouts are a deep green and edges are crispy and butternut squash is tender.
- Toss with Roasted Jalapeno and Onion Dressing. Top with pomegranate seeds and salted pumpkin seeds or pepitas.
- Serve warm and enjoy!
If you've tried this recipe, come back to let us know how it was!