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.

Course Entree, Salad

Cuisine American

Keyword dairy free, Fall Salad, gluten free, plant based, roasted salad, roasted squash, roasted vegetables, warm salad

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 268kcal

Author Jackie Akerberg

Equipment

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

Ingredients

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

Instructions

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!

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