brussels sprout salad

5 from 1 review


  • 1 cup pearled barley (185g)
  • 1/2 of 1 onion, thinly sliced (80g)
  • 2 sweet potatoes, peeled and diced (300g)
  • 8 cups shaved brussels sprouts (450g), divided in half
  • Salt, to taste
  • 1/4 cup extra virgin olive oil (55g), plus more for coating veggies
  • 1/4 cup + 1 tablespoon apple cider vinegar (75g)
  • 1 tablespoon mustard (15g)
  • 2 tablespoons honey (45g)
  • 1 1/2 teaspoon dried sage
  • 1/4 teaspoon black pepper
  • 2 cloves garlic, crushed through a press (10g)
  • 1 medium bulb fennel, thinly sliced (125g)
  • 1 cup pomegranate seeds (135g)


  1. Simmer the barley for about 45 minutes in at least 3 cups of salted water, covered. Once it’s done, rinse with cool water for a few seconds to bring it to room temperature.
  2. Preheat the oven to 425°F (220°C).
  3. Place the onion, sweet potatoes, and half of the brussels sprouts on a sheet pan, and evenly coat with about 1 tablespoon olive oil. Season to taste (about 1/4 teaspoon).
  4. Roast the veggies for about 20 minutes, until they’re caramelized and softened (mix them up halfway through). Once the veggies come out of the oven, let them cool down to room temperature for a few minutes while you make the rest of the salad.
  5. Whisk together the 1/4 cup olive oil, apple cider vinegar, mustard, honey, sage, black pepper, garlic, and salt to taste (about 1/2 teaspoon).
  6. Place the raw half of the brussels sprouts in a salad bowl, followed by the raw fennel, the cooled barley, the cooled roasted veggies, and most of the pomegranate arils. Drizzle with the dressing, toss together, and top with the rest of the pomegranate arils.


To make ahead: This can be made for company about a day ahead of time (it actually gets better after the first 12 hours). Just wait until the last minute to plate it and top it with the last handful of pomegranate arils. And enjoy the leftovers for days!