Autumn salad with roasted brussels sprouts and pumpkin
Ingredients
SALAD:
- 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
- salt
- pepper
Dressing:
- 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
- salt
- pepper
Instructions
Salad:
- 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.
Dressing:
- 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