Roasted brussel sprout salad with black rice and pomegranate is as stunning to look at as it is to eat. Chewy black rice is tossed with perfectly roasted Brussels, crunchy walnuts and juicy pomegranate seeds then topped with creamy goat cheese.
This salad is bursting with flavor and texture, plus it’s hearty as well. Black rice and roasted brussel sprouts form the base. Toasted walnuts add nice crunch and the goat cheese adds a tangy creaminess.
Then my favorite part! The sweet bursts from the pomegranate. They take this salad from great to amazing. Plus when its pomegranate season (October-December) you have to take advantage.
Bonus – pomegranates have antioxidants and fiber. So along with the other healthy ingredients in this dish you have a feel good meal.
I used black rice because I love the color against the bright red pomegranate. But you can use any rice of your choosing.
Last but not least the dressing. Super simple! You probably have most of the ingredients already. If your meal prepping the dish ahead (which you certainly can) store the rice and dressing separately and dress it before serving.
Roasted Brussel Sprouts are like veggie candy if you ask me! Mixed with all the other goodies in this recipe and you have a party in a bowl.
Pin Roasted Brussel Sprout Salad
- 400 grams (4 cups) brussel sprouts, quartered
- 184 grams (1 cup) black rice
- 174 grams (1 cup) pomegranate seeds
- ½ cup walnuts, toasted
- 3 ounces goat cheese
- 1 tablespoon honey
- 2 tablespoons lemon juice
- ¾ tablespoon red wine vinegar
- dijon mustard
- ½ teaspoon parsley
- salt and pepper to taste
- preheat the oven to 400 degrees. Cook black rice according to package directions and set aside.
- while rice is cooking place your brussel sprouts in a bowl, spritz with cooking spray and toss with salt and pepper. Place on a baking sheet and roast in the oven for 20-25 minutes tossing half way through.
- Combine rice, brussels, walnuts and pomegranate seeds in a bowl.
- Mix all dressing ingredients together in a small bowl with a whisk and pour over the salad. Toss gently to combine. Top with goat cheese.
- Serve on a bed of greens if desired.
Helpful tools to make my Roasted Brussel Sprout Salad:
The most important part of the meal couldn’t have been made without my mini convection oven!
This would be a great side dish to serve at Thanksgiving or Christmas!
If you are looking to bring your dish to a party ready to serve I recommend, after the salad is tossed with the dressing, transferring to an aluminum pan then topping with the goat cheese and putting it all in a to-go carrier.
Questions of the day
Do you love roasted veggies?
Favorite way to eat brussels sprouts?
Goat cheese – love it or hate it?
Linking up for Meatless Monday