Warm Brussels Sprout Salad

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5 from 1 vote

Warm Brussels Sprout Salad

This is the quintessential Winter salad—warm, crunchy, sweet, savory, and bright!

Course: Main Course, Salad, Vegetable

Cuisine: American, Gluten-Free, Holiday, Soy-Free

Keyword: Aquafaba, Brussels Sprouts, Pomegranate, Rice Vinegar

Servings:

Calories: 361kcal

Author: Cindy Thompson, MS, NBC-HWC | Trimazing! Health & Lifestyle Coaching

Ingredients

1½ pounds Brussels sprouts trimmed and cleaned, and cut into halves and/or quarters if large
2 tbsp aquafaba (liquid drained from a can of garbanzo or other white bean)
1 tsp salt optional
1 medium apple (Honeycrisp, Gala, or Cosmic Crisp is great), cored and cut into ½-inch chunks
⅓ cup walnut pieces or pecan
⅓ cup pomegranate seeds (arils) or dried cranberries (no added sugar)
2 tbsp rice vinegar or fresh lemon juice
½ tsp ground black pepper

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Instructions

Preheat oven to 400°F.
Line a baking sheet with parchment paper or a silicone baking sheet
Combine Brussels sprouts and aquafaba in a large bowl, season with salt, if using, and toss to coat. Pour onto prepared baking sheet and roast for 25-30 minutes, tossing halfway through cooking. Brussels sprouts are done when the edges are golden brown and crispy.
Transfer roasted Brussels sprouts to a large bowl while still warm. Add remaining ingredients and toss to combine. Serve warm.

Notes

Refrigerate any leftovers in a sealed container. To warm, pop uncovered microwave-safe container into the microwave for a couple of minutes until the desired temperature.

Nutrition