Brussels Sprouts, Squash and Pomegranate Salad

Bring some Autumn color to the table with this sweet and crunchy Brussels Sprouts, Squash and Pomegranate Salad

Brussels Sprouts Squash and Pomegranate Salad from The Girl In The Little Red Kitchen

Can we take a sec and chat about salads?

Sounds good? Let’s begin.

Are you a salad person? I am but I’ve been in this weird phase lately where I just have no desire to eat one if it’s made with leaf lettuce.  I’ve apparently decided it’s boring and has no crunch or taste.

Who does that? Me, that’s who.

So I’ve been happily munching away on my kale salads for months on end but guess what? Kale gets tiring after awhile.  Salad, it’s time to meet your new friend the brussel sprout.

Have you tried raw brussels sprouts before? I’m right there with you as them being my favorite fall/winter vegetable with the ease of popping them into the oven to roast but it’s just as easy to chop up and toss into a salad.  It’s a great replacement for cabbage in a slaw and since it’s a hearty vegetable, it can take on any type of dressing well in advance without wilting down.

Brussels Sprouts Squash and Pomegranate Salad- The Girl In The Little Red Kitchen

What I love about this salad is that it’s one of those multi-purpose, perfect for the holidays or just any day of the week type deals.

It’s pretty enough to present on a gorgeous platter with the glistening red pomegranates and bright orange squash but also so incredibly simple to put together. By the time the squash was finished cooking the salad was prepped and ready to go.

Oh and the squash – we use delicata here, perhaps also my new BFF in the kitchen.  No need to peel and no hour + in the oven to get perfectly sweet and tender.

Brussels Sprouts, Squash and Pomegranate Salad
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  • 1/2lb Brussels Sprouts, tough ends and outer leaves removed
  • 1 medium delicata squash, halved and cut into 1/2 inch slices
  • 1/4 cup pomegranate arils
  • 1 lemon
  • 1 teaspoon kosher salt
  • 2 tablespoon pomegranate juice
  • 1 teaspoon dijon mustard
  • 1/3 cup extra virgin olive oil
  • kosher salt and black pepper


  1. Slice the brussels sprouts in 1/4 inch slices (roughly) and then gather them to roughly chop up in various sizes.
  2. Place in a medium bowl to toss with 1 teaspoon of kosher salt and juice from 1/2 a lemon. Let sit for 20 minutes.
  3. Heat your oven to 375 degrees and line a baking sheet with parchment paper. Lay the sliced squash in an even layer and season with kosher salt and black pepper. Drizzle with 1/2 tablespoon of avocado or grapeseed oil.
  4. Roast for 20-25 minutes, flipping halfway through or until the squash is cooked through and has formed a golden brown crust on each side.
  5. Make the vinaigrette in a small bowl by whisking the dijon mustard, pomegranate juice and juice from remaining 1/2 lemon. Slowly drizzle in the 1/3 cup of olive oil to form an emulsion. Season to taste with salt and pepper. The vinaigrette will be on the thin side and toss with the brussels sprouts.
  6. When ready to serve, plate the brussels sprouts in a pile and top with the roasted squash and pomegranate arils.

 Brussels Sprouts Squash and Pomegranate Salad |

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