WWW.FREI-STYLE.COMAutumn salad with roasted brussels sprouts and pumpkin
Ingredients
SALAD:
- 400 gr (14 oz.) 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
- salt
- pepper
Dressing:
- 30 ml (2 Tbsp) Avocado oil (or another one, e.g. walnut or canola oil)
- juice of 1/2 a lemon (ca. 15 ml (1 Tbsp))
- 1 tbsp maple syrup
- 2 tbsp spring onions (finely chopped)
- fresh thyme
- salt
- pepper
Instructions
Salad:
- 1.Preheat the oven to 180 degree (350 degree F)
- 2.Clean the brussels sprouts and cut them in half. Mix in a bowl with olive oil, salt, pepper and one Tbsp of maple syrup.
- 3.Wash the pumpkin and cut in cubes. Also mic with olive oil, salt & pepper and fresh thyme.
- 4.Add both veggies to a baking pan and bake until browned.
- 5.You can mix the brussels sprouts with additional 1-2 tbsp of maple syrup (depending on how sweet you like it).
- 6.Roughly chop the pecan nuts and roast them in a pan without oil.
Dressing:
- 1.Add all ingredients to a glas and shake well! Thats it :-)
- 2.Now add all ingredients for the salad into a big bowl, add the dressing and serve lukewarm , e.g, with some bread
Notes
Tip from my kitchen: Roast the brussels sprouts and pumpkin 1–2 days ahead and keep them covered in the fridge – just warm them briefly to serve, as the salad tastes best lukewarm. I always add the pomegranate and toasted pecans at the very end so they stay nice and crunchy. If you don't have pomegranate, use cranberries, which you can roast right alongside the brussels sprouts in the oven.
MY NOTES
Ten more easy vegan dinners, free: frei-style.com/ebook