Violet Witchel’s Brussels‑Sprout & Pomegranate Dense Bean Salad
Violet Witchel’s Brussels-Sprout & Pomegranate Dense Bean Salad is a vibrant and healthy dish that transforms humble ingredients into an extraordinary culinary experience. Featuring crispy roasted Brussels sprouts, sweet pomegranate seeds, and hearty beans, this salad is perfect for any occasion—from weeknight dinners to festive gatherings. With its delightful crunch and beautiful presentation, it’s sure to impress your guests while satisfying your taste buds.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Salad
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 1 lb Brussels sprouts, trimmed and halved
- 1 cup pomegranate seeds
- 1 (15 oz) can chickpeas, drained and rinsed
- 2 tbsp extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp honey or maple syrup
- Salt and pepper to taste
- 2 tbsp fresh parsley, chopped
Instructions
- Preheat oven to 400°F (200°C). Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet; spread evenly.
- Roast for 20-25 minutes until golden brown and crispy.
- While roasting, prepare the beans by draining and rinsing the chickpeas.
- In a small bowl, whisk together olive oil, lemon juice, honey or maple syrup, salt, and pepper to make the dressing.
- In a large bowl, combine roasted Brussels sprouts, chickpeas, and pomegranate seeds. Drizzle with dressing and gently toss to combine.
- Garnish with chopped parsley before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 8g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Feel free to substitute pomegranate seeds with cranberries or add feta cheese for an extra layer of flavor. For meal prep, store components separately until ready to serve.