Roasted Brussels Sprouts Salad with Figs, Almonds, Butternut Squash, and Pomegranate Seeds is a healthy, delicious, and beautiful Autumn salad that will make a great side to any dinner! It's also a wonderful salad to serve for the holidays, such as Thanksgiving, Christmas, and New Year's Eve.
Roasted Brussels sprouts salad
The star ingredients of this Fall salad are roasted Brussels sprouts and roasted butternut squash. These delicious vegetables are first roasted in the oven and then tossed together with sliced figs and lightly toasted, sliced almonds. The salad is dressed with a simple balsamic glaze and then sprinkled with pomegranate arils.
Holiday salad
This recipe features seasonal ingredients, such as Brussels sprouts and butternut squash that are usually available or popular during the holiday season. The salad is so colorful and vibrant that it will make a beautiful addition to your Thanksgiving menu. It's also a great salad to make for Christmas or New Year's Eve. Here are two more Fall salads that will add colors, vibrancy, fruit and vegetables to the holiday menu:
- Fall Salad with Butternut Squash, Arugula, Dried Figs, and Almonds
- Butternut Squash and Spinach Salad with Pecans, Cranberries, Pomegranate Seeds, and Poppy Seed Honey-Lime Dressing
Ingredients you need
- Brussels sprouts
- Butternut squash
- Dried figs
- Sliced almonds
- Pomegranate
- Fresh thyme
- Balsamic vinegar
- Honey
- Olive oil
How to make roasted Brussels sprouts salad
First, roast the vegetables. Roast Brussels sprouts (each one sliced in half) in the preheated oven at 375 F in a single layer on a parchment-lined baking sheet for about 25 minutes. Roast butternut squash (cubed) in the preheated oven at 375 F for about 25 minutes.
Prepare the balsamic glaze by cooking down balsamic vinegar together with honey until reduced by about half.
To assemble the salad, combine together roasted Brussels sprouts, roasted butternut squash, and sliced dried figs in a large bowl. Drizzle with the balsamic glaze. Top the salad with toasted sliced almonds, pomegranate seeds, and fresh thyme.
Other roasted Brussels sprouts salads
- Roasted Butternut Squash and Brussels sprouts with Pecans and Cranberries
- Roasted Brussels Sprouts with Bacon, Toasted Pecans, and Dried Cranberries
- Winter Vegetable Salad with Roasted Butternut Squash, Brussels Sprouts, and Beets
Roasted Brussels Sprouts Salad with Figs, Almonds, Butternut Squash, and Pomegranate Seeds
Ingredients
Roasted Brussels Sprouts
- 2 cups Brussels sprouts ends trimmed, yellow leaves removed
- 2 tablespoons olive oil
- salt to taste
Roasted Butternut Squash
Other Salad Ingredients
- ½ cup dried figs sliced
- ⅓ cup almonds sliced, lightly toasted
- ½ cup pomegranate seeds
- fresh thyme
Balsamic Glaze
- 1 cup balsamic vinegar
- ¼ cup honey or brown sugar
Instructions
How to Roast Brussels Sprouts
- Preheat oven to 375 F. Line the baking sheet with parchment paper.
- Trim ends of Brussels sprouts and remove yellow leaves. Slice all Brussels sprouts in half.
- In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine.
- Place Brussels sprouts onto a parchment paper-lined baking sheet, cut side down, and roast in the oven at 375 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened.
How to Roast Butternut Squash
- Preheat oven to 375 F. Line the baking sheet with parchment paper.
- In a medium bowl, combine cubed butternut squash (peeled and seeded), 2 tablespoons of olive oil, and salt, and toss to combine. Note: For more tips and details on how to peel, cut, and roast whole butternut squash, check out this article: How to Roast Butternut Squash.
- Spread butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking until softened.
- Note: You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven.
How to Toast Almonds
- Preheat the oven to 350 F. Line a baking sheet with parchment paper. Spread sliced almonds in a single layer.
- Toast the almonds for about 5 to 10 minutes in the preheated oven at 350 F until they get darker in color.
- Note: Nuts can burn really fast, so make sure to check the nuts after 5 minutes and frequently afterward.
Balsamic Glaze
- Combine 1 cup of balsamic vinegar + ¼ cup of honey or brown sugar in a medium pan and cook it down, regularly stirring. The mixture should reduce by about half. Consistency should be thick enough to coat the back of the spoon but should not be overly thick.
Assembly
- In a large bowl, toss together roasted Brussels sprouts, roasted butternut squash, and sliced dried figs.
- Drizzle with the balsamic glaze.
- Top the salad with toasted sliced almonds, pomegranate seeds, and fresh thyme.
Notes
- Alternatives to the Balsamic glaze. While you can make the balsamic glaze as directed in the recipe above by cooking down the balsamic vinegar together with a small amount of honey or brown sugar until the mixture reduces by about half. Here are 2 other simple alternatives to the balsamic glaze:
- Alternative # 1. Use High-Quality Aged Balsamic Vinegar Made in Italy. Aged balsamic vinegar is often sold in specialized stores or sections of foreign foods at some grocery stores. High-quality Italian-made aged balsamic vinegar is usually expensive but it does not need cooking down. Just use it as is. And, you don't need to use much. This type of balsamic vinegar has a much thicker (almost syrupy texture) and is not as acidic as the regular one. I use the balsamic vinegar labeled as Aceto Balsamico I.G.P. produced in Italy. Balsamic vinegar labeled as Aceto Balsamico Tradizionale D.O.P. is also a great choice.
- Alternative # 2. Combine Balsamic Vinegar and Olive oil. Combine ¼ cup of balsamic vinegar with 2 tablespoons of olive oil. Whisk until emulsified. Drizzle the salad with this mixture.
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Lovely recipe. Made this for lunch as I love Brussels sprouts and will eat them every day if I could. This recipe was different from others, so I gave it a try and enjoyed it! Recommend it!
Alan, I am glad you gave this recipe a try and enjoyed it!