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 the salad.
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:
- 400 gr brussel sprouts
- olive oil
- 2-3 Tbsp maple syrup
- 1/2 pumpkin butternut or hokkaido
- 1/2 jar chickpeas
- 2 Tbsp pomegranate arils
- 3 Tbsp pecan nuts
- fresh thyme
- 30 ml Avocado oil or another one, e.g. walnut or canola oil
- juice of 1/2 a lemon ca. 15 ml
- 1 tbsp maple syrup
- 2 tbsp spring onions finely chopped
- fresh thyme
- Preheat the oven to 180 degree (350 degree F)
- Clean the brussels sprouts and cut them in half. Mix in a bowl with olive oil, salt, pepper and one Tbsp of maple syrup.
- Wash the pumpkin and cut in cubes. Also mic with olive oil, salt & pepper and fresh thyme.
- Add both veggies to a baking pan and bake until browned.
- You can mix the brussels sprouts with additional 1-2 tbsp of maple syrup (depending on how sweet you like it).
- Roughly chop the pecan nuts and roast them in a pan without oil.
- Add all ingredients to a glas and shake well! Thats it 🙂
- Now add all ingredients for the salad into a big bowl, add the dressing and serve lukewarm , e.g, with some bread
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.
This post is also available in: DE