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I know I can’t quit it with the baked salads, and that’s because they are the most versatile and delicious things, and frankly, the only kinds of meals I want to eat this time of year! But while some of my salads are creamy and hearty, I do crave some salads that are light and bright, while still packing a ton of fall flavors.
That’s what this Shaved Brussels Sprouts Salad with Pomegranate Dressing and Chili Almonds is, and it’s so comforting. It has a bright pomegranate dressing (and no, you don’t need to hand over your wallet for a pomegranate, this just uses the juice!), soft yet hearty squash and brussels sprouts, and some chili almonds to add an unexpected spice and crunch. It’s a texture masterpiece and has enough going on to call it a full meal!
Whether you love baked salads, just love harvest bowls in general or are itching for something to replace your Sweetgreen salads, this salad is it. It’s perfect for meal prep because it just gets better as it stores and will keep you full. It’s a gentle, cozy meal for fall and winter, and I hope you’ll love it just as much as I do!
Table of contents
- Let’s talk about the vegetables you can use in this shaved brussels sprout salad
- Ingredients you will need for this baked salad with pomegranate dressing
- A tip on how I store my chilis for the chili almonds
- Bringing this recipe together
- The best way to store this shaved brussesls sprout baked salad
- Looking for similar recipes?
Let’s talk about the vegetables you can use in this shaved brussels sprout salad
The beauty of a baked salad, including this shaved brussels sprouts salad, is that the vegetables can be versatile. For this one, I recommend you have one vegetable that is shaved and one that is starchy.
For the shaved veggies, think kale, fennel, brussels sprouts, cabbage etc.
For the starchy veggies, think squash, sweet potato, rutabaga, kohlrabi etc.
The mixing and matching is up to you, but you can see I went for brussels and squash. It’s a classic fall combo, and pretty easy to find at the store.
Ingredients you will need for this baked salad with pomegranate dressing
I love it when a recipe that feels intense has a pretty simple ingredients list, and this one falls in that category. It’s full of complex flavors that are so warm, but this baked salad is so easy to put together. This is all you need for this impressive baked salad:
- 1/2cupquinoa
- 1smallsquash of your choice (acorn, honeynut, delicata)peeled and sliced thinly
- 1poundBrussels sprouts,thinly sliced
- Extra-virgin olive oil
- Diamond Crystal kosher salt
- 1/2cupcoconut milk,unsweetened
- 1/3cup100% pomegranate juice, unsweetened
- 1tablespoonrice vinegaror white wine vinegar
- 1/4cupcilantro leaves,finely chopped
- 2garliccloves,grated
- 1tablespoonfreshly grated ginger
- 4birds eyechiliesthinly sliced, separated
- 1/2cupwhole raw almonds
- 2tablespoonspomegranate seedsoptional, for topping
A tip on how I store my chilis for the chili almonds
I know finding birds eye chilis is a bit of a pain, but they are one of my favorite ingredients. Add them to beans, a dressing, a sauce – the limits are endless! The downside is, they can go badly pretty quickly. I’ve learned a tip to fix this issue, which is to store them frozen.
They thaw wonderfully, and since they are so small, they thaw within minutes of being on your counter! So now whenever I need birds eye chilis, I just pull them out of the tiny ziploc bag I have in the freezer. It’s so easy and much less waste.
Bringing this recipe together
This recipe is all about timing, but the process is pretty streamlined. Start the quinoa first, so you can let it hang out while everything else is roasting. Then roast the vegetables, and while they are in the oven it’s the perfect time to prep the dressing and the chili almonds! The goal is for this to be a one-cutting-board wonder, with as minimal dishes as possible, even though we’re still getting a lot done. (And a lot of texture to go with it!)
The best way to store this shaved brussesls sprout baked salad
This salad is very storable, even after its dressed! I like to store it in an airtight container in the fridge, where it will keep for up to four days. If you want to preserve its longevity even longer (and prevent any mush factor), then I’d recommend storing all parts of the salad separately. For example, store quinoa and almonds in one container, vegetables in another and the dressing in a third. Then assemble when you are ready to eat!
Note: If you are garnishing with pomegranate seeds, try not to add those if you are storing the salads for later. They might get a little mushy in the mix!
Looking for similar recipes?
Here are some amazing baked salads to choose from – all of them are my favorites, I just couldn’t choose only one!
Roasted Fennel & Brussels Sprout Salad with Fig Balsamic
This is a baked salad with a deliciously figgy agrodolce dressing that is equal parts bright and subtly sweet. If you want a cozy way to get in your vegetables, this is sure to hit the spot.
Check out this recipe
Baked Cabbage Salad with Winter Romesco
This salad is comforting, wholesome and filling. Paired with bits of crispy garlic, sage and nuts, creamy ricotta and bright romesco, it's a salad I'll have on repeat all winter. If you're cooking to make this salad a meal, this recipe will work for about 2 servings. If you're looking to use it as a side dish, it's fit to serve about 4!
Check out this recipe
Baked Kale Salad with Crispy Quinoa
When hot salad season starts (and yes, it's a thing) this Baked Kale Salad with Crispy Quinoa is the only one I want. All the vegetables are roasted in the oven, and the quinoa is toasted to a crispy perfection. It's the perfect balance of flavors and a great way to pack vegetables into your meal.
Check out this recipe
Brussel Sprout Salad with Anchovy Tahini & Za’atar Chickpeas
Another addition to warm-salad season is this brussels sprout salad dream. It's kind of like a caesar salad's younger, hotter (sorry caesar!) sister. It's easy to make, creamy and delicious, and of course, baked.
Check out this recipe
And that’s everything for this Shaved Brussels Sprouts Salad!
If you make it, please tag me onPinterestorInstagramso I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Shaved Brussels Sprouts Salad with Pomegranate Dressing & Chili Almonds
5 from 2 votes
This salad lives up to its name, with roasted shaved brussels sprouts, soft and hearty squash, a bright pomegranate dressing and chili almonds to pull it all together. This recipe makes four servings, which is perfect for meal prep or a cozy dinner for a few.
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Prep Time:10 minutes mins
Cook Time:30 minutes mins
Total Time:40 minutes mins
Course: Main Course, Salad
Cuisine: American, Mediterranean
Keyword: acorn squash, baked salad, brussels sprouts, pomegranate, salad, squash
Servings: 4 servings
Equipment
1 chef's knife
2 half sheetpans
Ingredients
- 1/2 cup quinoa
- 1 small squash of your choice (acorn, honeynut, delicata) peeled and sliced thinly
- 1 pound Brussels sprouts thinly sliced
- Extra-virgin olive oil
- Diamond Crystal kosher salt
- 1/2 cup coconut milk unsweetened
- 1/3 cup 100% pomegranate juice unsweetened
- 1 tablespoon rice vinegar or white wine vinegar
- 1/4 cup cilantro leaves finely chopped
- 2 garlic cloves grated
- 1 tablespoon freshly grated ginger
- 4 birds eye chilies thinly sliced, separated
- 1/2 cup whole raw almonds
- 2 tablespoons pomegranate seeds optional, for topping
Instructions
Evenly stagger two racks apart in the oven and preheat to 400°F.
Cook the quinoa according to package instructions and set aside.
Add the squash to one baking sheet and the brussels sprouts to another. Drizzle both with olive oil and season with salt. Mix to coat everything well.
Add the squash to the bottom rack and the sprouts to the top rack of the oven. Bake for 20 minutes, remove the brussels sprouts and let the squash bake an additional 10-15 minutes or until golden brown on the bottoms.
While the vegetables are roasting, prepare the dressing. In a small bowl whisk together the coconut milk, pomegranate juice, vinegar, cilantro, garlic and ginger. Add in two of the sliced chilis and a generous pinch of salt and mix. Taste and add more salt and vinegar as preferred. Set aside.
In a pan over medium heat, add a drizzle of olive oil and the remaining sliced chilies. Cook for 30 seconds, then add the almonds and mix to coat. Toast the almonds for 2-3 minutes or until they are a shade darker and fragrant.
Add the quinoa in with the almonds, season with a pinch of salt and mix to combine.
When the vegetables are out of the oven, add them all to one baking sheet. Add in the quinoa and almonds and give everything a big mix. Pour over the dressing and mix again.
To serve, portion into four bowls and top with a scattering of pomegranate seeds. Drizzle on more dressing as you'd like!
