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  • Liz Hoobchaak

Lemon Garlic Roasted Broccoli and Brussel Sprout Salad

Updated: Jun 28, 2023

This salad is an easy side dish with a delicious combo of flavors. Charred broccoli and brussel sprouts pair well with sweet dried apricots, crunchy pomegranate seeds and walnuts and topped with a citrusy garlic dressing.

This salad is great warm or cold, and pairs well with any meats, or can be eaten alone! I usually buy pre-shredded brussel sprouts if available to save a step, but they can easily be sliced if not.


2 heads of broccoli florets

1 lb brussel sprouts, shaved

2 oz feta cheese

6 dried apricots (sugar-free!)

2 tbsp pomegranate seeds

1 tbsp crushed walnuts

For dressing:

4 cloves of garlic, roasted

2 tbsp olive oil

2 tbsp lemon juice

Zest from one lemon

2 tbsp sherry vinegar

1 tbsp honey

1/2 tsp salt


  1. Preheat oven to 425Fº.

  2. Place small broccoli florets, sliced brussel sprouts and a head of garlic with the top cut off on two baking trays.

  3. Drizzle with olive oil and a sprinkle of salt and gently toss broccoli and brussel sprouts so they are thoroughly coated.

  4. Roast in the oven for 25-30 minutes until broccoli and brussel sprouts are charred and garlic is golden brown.

  5. Make the dressing by mashing 4 roasted garlic cloves in a bowl. Add the rest of the ingredients and whisk together.

  6. Place broccoli and brussel sprouts in a large bowl. Add finely cut apricots, crumbled feta, pomegranate seeds and dressing and toss.

  7. Top with crushed walnuts and enjoy!

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