Hello Lovelies, even though I'm craving soups and warming dishes now in fall, I also don't want to miss out on delicous salads. So here comes the good news, there are so many yummy combinations of salads with seasonal veggies and fruits and they taste even better when served warm. So today I want to share a recipe with some of my favorite ingredients, like Brussels sprouts, pumpkin, chickpeas, pomegranate and pecans.
I know that a lot of people don't like Brussels sprouts at all, and I have to admit I was amongst them for a long time. But I think in most cases the verdict is a bit unfair, since you just have to find the best way to prepare it and thats what I want to show you today. I love it roasted with some maple syrup - like I prepared it for this autumn salad with roasted brussels sprouts and pumpkin.
To give you a better idea about Brussels spouts, here are some facts:
"Brussels sprouts were grown in Belgium from the 13th century which is what gave them their name, though the ancient Romans grew them too. The reason so many of us dislike the flavour of sprouts is due to a specific gene, TAS2R38, which makes them taste bitter to some people. Brussels sprouts are an excellent source of vitamin A, vitamin C (way more than an orange, by the way), vitamin K, as well as beta carotene, folic acid, iron, magnesium and fiber. They’re also high in selenium, which is associated with reduced risks of certain cancers, as well as increased male virility." Source: foodrepuplic.com
So maybe its time to give it another chance and everyone who like them already, im sure you will love this salad. So here is the recipe:
To roast it is definitely my favorite way to eat Brüssel sprouts, actually I love most veggies this way. The sprouts also taste amazing with fresh or dried cranberries, you can juts add them in the oven.
The salad is such a wonderful combination of different flavors and that is what makes it extra delicious: the creaminess of the roasted pumpkin, the well spiced but also slightly sweet brussel sprouts, the sourness of the pomegranate and the mild flavor of the chickpeas with the crunchiness of the nuts. The salad doesn't need a strong dressing, so the light vinaigrette is a perfect addition.
I really hope you can give Brüssel sprouts another chance and you will try my salad. Don't forest to tag me on Instagram if you try my recipes, I'm always super happy to see them.
If you're in the mood for more cozy autumn salads, my kitchen has plenty waiting for you: for a similarly warm bowl I love my autumn salad with roasted pumpkin, for something heartier there's my salad bowl with roasted sweet potatoes and figs, and if you love that fruity pomegranate note, you have to try my kale salad with pomelo, fennel and pomegranate.
Roasting is where pumpkin is at its best. If you want to know which variety to pick, how to cut it, and how to store what is left, have a look at my pumpkin guide.
