Print Recipe
3.19 from 59 votes

Brussel Sprouts and Pomegranate Salad

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 1
Author: The Fitchen



  • 1 c. Brussels sprouts halved
  • 1/2 c. cooked quinoa
  • 1/2 c. pomegranate seeds
  • 2 c. arugula
  • 1/2 c. walnuts crushed
  • 1 Tbsp. olive oil
  • 1/2 tsp. sea salt
  • 1/2 tsp. black pepper


  • 2 Tbsp. balsamic vinegar
  • 1 Tbsp. olive oil
  • 1 Tbsp. hot mustard
  • 1/2 tsp. sea salt
  • 1/2 tsp. black pepper
  • avocado slices [optional for topping]


  • Preheat oven to 415º. Prepare a baking sheet with parchment paper. Wash and slice Brussels sprouts in half. Spray with olive oil and season with 1/2 tsp. of sea salt and 1/2 tsp. of pepper. Roast for 20 minutes.
  • While Brussels sprouts roast, cook the quinoa. Add 1/2 c. of uncooked quinoa to a medium pot along with 1 c. of water. Bring to a boil. Once boiling reduce heat to a simmer and cook for 15 minutes until done. Set aside to cool.
  • While the sprouts and quinoa cool, prepare the salad dressing. In a small bowl whisk together the balsamic, oil, salt, pepper, and mustard.
  • In a medium bowl, mix together sprouts, quinoa, and pomegranate seeds.
  • Serve in a bowl or on a plate atop a bed of arugula. Top with crushed walnuts and salad dressing. Enjoy!

Image and recipe created by The Fitchen. To view the full post and find more recipes go here.