Charred Brussels Sprout, Pomegranate, & Goat Cheese Salad

Charred Brussels sprouts, Pomegranate, & Goat Cheese Salad

In need of a festive salad or side dish to make this year for holidays? This Charred Brussels sprouts, Pomegranate, & Goat Cheese Salad is here and SOOOO good.

Fresh Arugula, charred Brussels sprouts, pomegranate seeds, Pepitas, and crumbled goat cheese all tossed in a delicious dijon vinaigrette! This is one the whole family will love, no doubt, and absolutely PERFECT for Holidays for family gatherings!


Charred Brussels Sprouts, Pomegranate, & Goat Cheese Salad

  • Author: Lindsay Cola (Tippens)
  • Prep Time: 15
  • Cook Time: 6
  • Total Time: 21 minutes
  • Yield: 4-6 1x


For the Salad:

  • 3 T avocado or olive oil
  • 1 lb brussels sprouts, ends removed and halved lengthwise
  • Salt & Pepper
  • 1/3 c pomegranate seeds, more as desired
  • 4 oz  crumbled goat cheese
  • 1/3 c pepitas
  • 6 c arugula

For the Dressing:

  • 1/2 c olive oil
  • 2 T apple cider vinegar 
  • 2 T dijon mustard
  • 1 T maple syrup
  • Salt & freshly cracked pepper, to taste


  1. Heat oil in a large cast iron skillet over medium-high heat. Swirl to coat the bottom of the pan.
  2. When the oil is hot but not smoking, add Brussels sprouts cut side down and cook, without touching for 4-5 minutes, until nicely charred.  Toss, season with salt and freshly cracked pepper and cook another 2-3 minutes.  Transfer to a bowl on the side.
  3. Whisk dressing together in a mixing bowl until smooth and creamy.  Set aside or place in refrigerator until ready to serve.
  4. Add arugula to a large serving platter or bowl, top with pomegranate seeds, pepitas, goat cheese, and charred Brussels sprouts.  Toss with dressing just before serving. *See notes about arugula if prepping ahead.
  5. ENJOY!!


*If you would like to prep ahead, wait to add the arugula until just before serving so it doesn’t get too wilted.

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