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Brussels Sprouts Salad
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins

This Brussels Sprouts Salad has all the holiday ingredients for your next gathering! Can be served hot or cold!

Course: Appetizer, Dinner, Salad
Cuisine: American
Servings: 4 people
Calories: 100 kcal
Author: morganicmind
Brussels Sprouts
  • 1 Stalk Brussels Sprouts or one large bag
  • 3 Tbsp Olive Oil or less (just make sure evenly coated)
  • 1/2 tsp Turmeric
  • Garlic Salt & Pepper to Taste
  • 1/3 cup Olive Oil
  • 1 Tbsp Grated Parmesan Cheese
  • 1 Tbsp Garlic minced
  • Garlic Salt & Pepper to taste
  • 1/4 cup Pomegranate more or less based on preference
  • 1/4 cup Pistachios more or less based on preference
  • 1/4 cup Walnuts more or less based on preference
  • Brie or Parmesan cheese I used Brie for a little sweetness
Brussels Sprouts
  1. Preheat oven to 350 degrees.
  2. Chop up the Brussels sprouts into tinier slices or quarters. I like to remove the shell on some of the sprouts to get some extra crispy pieces.
  3. Place the sprouts onto a baking sheet and coat with olive oil, garlic salt, pepper, and turmeric (good for inflammation)!
  4. Bake for 30 minutes.
  5. Broil for another 5-10 minutes until semi crispy (but not totally crispy and burnt).
  6. Remove from oven.
  1. Mix all ingredients together in a measuring cup and set aside until sprouts are done.
  1. Place the Brussels Sprouts in a bowl right out of the oven (carefully).
  2. Add in the pomegranate, pistachios, and walnuts.
  3. Pour the dressing over the mix and toss until evenly coated.
  4. Top with Brie or Parmesan cheese as desired.
  5. Serve right away or cold. I personally enjoy this salad warm but it's delicious both ways!