Roasted Brussels Sprouts & Squash Salad

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Warm, hearty Roasted Brussels Sprouts & Squash Salad. Featuring brown rice, pomegranate arils, and an array of autumnal flavors. The perfect grain bowl to transition into fall. Oil-free, gluten-free, and wholly delicious.

The beauty of transitioning from summer to fall is not just the changing leaves or the cooler weather but also the evolution of our meals. Summer’s cool, refreshing salads give way to hearty, warm, and cozy dishes that warm the soul. This Roasted Brussels Sprouts & Squash Salad, epitomizes this transformation. I love that something as simple as a salad can follow me through the seasons and evolve as my desires change!

Roasted Brussel sprouts who?

Imagine a bowl filled with nutty brown rice, perfectly roasted brussels sprouts that are crispy on the outside, tender on the inside, paired with roasted butternut squash that brings a sweet contrast. Add in the punch of fresh pomegranate arils bursting with juiciness, the earthy crunch of pumpkin seeds, and the fresh kick of parsley. You’ve got yourself a pretty salad if you ask me! Something about roasting brussel sprouts really makes me feel in the festive and autumn mood!

Roasting vegetables is a transformative process. It deepens their flavors, gives them a beautiful color, and brings out an inherent sweetness. If you’ve ever been skeptical about Brussels sprouts in the past, I promise this recipe will convert you. And the Delicata squash? It’s a game-changer in terms of flavor and texture. For those wondering about the best way to cut and cook this squash, I’ve got a detailed tutorial you can check out here. You’ll find photos, tips, and everything you need to become a squash expert.

Pomegranates, another key component, and often when people see pomegranate on a recipe they think twice because it’s messy but fret not; because this weekend a new tutorial on the Learn with Jackie page went live and it is going to change your relationship pomegranate forever.

All of the ingredients this Roasted Brussels Sprouts & Squash Salad requires:

  • brown rice
  • vegetable broth
  • garlic clove
  • sprigs rosemary
  • delicata squash
  • brussels sprouts
  • coconut aminos
  • coconut sugar
  • tuscan kale
  • lemons
  • black eyed peas
  • pomegranate
  • parsley leaves
  • pumpkin seeds
  • balsamic vinegar

This roasted salad that’s not just visually appealing but also nutritionally rich. Each ingredient adds a host of benefits.

From the fiber in brown rice, the antioxidant properties in pomegranates, to the vast nutrient profile of kale. This dish is a powerhouse of health and flavor which are particularly important at this time of year! So, here’s to the beauty of fall, to roasted veggies, and to wholesome meals that nourish the body and soul.

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa. 

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

Plant Based Meal Plans Designed With You in Mind.

These No Fuss 4 Week Meal Plans consist of 30 minute meals, 3 meals a day with mocktails, desserts and snacks. Made with a certified nutritionist, weekly grocery lists, step by step tutorials and more!

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Roasted Brussels Sprouts & Squash Salad

A transitional recipe perfect for fall and proof that salads aren't just for summer! This Roasted Brussels Sprouts and Squash Salad with Brown Rice and Pomegranate Arils is a vibrant and satisfying dish that combines the earthy flavors of roasted vegetables with the tart sweetness of pomegranate arils. Tender Brussels sprouts and butternut squash are roasted to perfection, then mixed with nutty brown rice and massaged kale and topped with pumpkin seeds, fresh herbs, and juicy pomegranate arils. This salad offers a delightful balance of textures and flavors, making it a wholesome and delicious addition to any meal. These veggies are roasted without any oil and cooked to golden crispy perfection.
5 from 1 vote
Prep Time 15 minutes
Cook Time 41 minutes
Course Entree, Salad
Cuisine American
Servings 6


  • Oven
  • Baking Sheet
  • Food Processor optional but saves a lot of time!


  • 1 cup brown rice
  • 2 cups vegetable broth
  • 1 garlic clove
  • 2 sprigs rosemary
  • 1 delicata squash sliced into half moons
  • 12 oz brussels sprouts thinly sliced with food processor
  • 2 tbsp coconut aminos or cooking oil, if not oil-free
  • salt and pepper to taste
  • 1 tbsp coconut sugar optional
  • 1 bunch tuscan kale stems removed, finely chopped
  • 2 lemons
  • 1 can black eyed peas rinsed and drained
  • 1 pomegranate seeds removed
  • ½ cup parsley leaves finely chopped
  • ¼ cup pumpkin seeds
  • 2 tbsp balsamic vinegar


  • Preheat oven to 425 degrees, or 400 degrees in a convection oven for an even crispier results! Line two baking sheets with parchment paper.
  • Add the rice, vegetable broth, garlic and rosemary to a medium saucepan. Bring to a boil. Reduce heat and cover, simmering for 45 minutes.
  • While rice is cooking, spread squash on one baking sheet and sprouts on another. Drizzle with coconut aminos or olive oil, and season with salt and pepper. Use your hands to evenly coat. Sprinkle squash with the coconut sugar, if desired, for extra caramelization. Transfer both to oven and bake for 20-25 minutes, flipping half way through.
  • Add the chopped kale to a large salad bowl and drizzle with juice of 1 lemon and a splash of olive oil (if desired). Use your hands to massage for 30 seconds until tender. Remove the rosemary from the rice, if desired, and pour the rice on top of the kale. Add the black eyed peas and stir to incorporate.
  • Top with the brussesls sprouts, squash, pomegranate arils, parsley, and pumpkin seeds. Drizzle with juice of other lemon and balsamic vinegar. Season with salt and pepper if desired. Enjoy!
Keyword dairy free, Fall Salad, gluten free, plant based, roasted salad, roasted squash, roasted vegetables, warm salad
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