Description
A vibrant salad combining roasted pumpkin and Brussels sprouts, enhanced with feta cheese and pecans, dressed in a tangy balsamic dressing.
Ingredients
- Fresh Brussels sprouts: 500 grams, trimmed and halved
- Pumpkin: 500 grams, peeled and cubed
- Olive oil: 3 tablespoons
- Balsamic vinegar: 2 tablespoons
- Maple syrup: 1 tablespoon
- Pecans: 100 grams, roughly chopped
- Feta cheese: 150 grams, crumbled
- Salt: to taste
- Black pepper: to taste
Instructions
- Peel and cube the pumpkin into 1-inch pieces.
- Trim and halve the Brussels sprouts.
- Preheat the oven to 200°C (400°F) and toss the pumpkin and Brussels sprouts with olive oil, salt, and pepper.
- Spread the mixture on a baking sheet and roast for 25-30 minutes, stirring halfway through.
- In a large bowl, combine the roasted vegetables.
- Whisk together balsamic vinegar, maple syrup, and remaining olive oil for the dressing.
- Drizzle the dressing over the vegetables and toss gently to combine.
Notes
- Choose sweet pumpkin varieties like butternut or sugar pumpkin for best flavor.
- Ensure Brussels sprouts are evenly trimmed and halved for uniform cooking.
- Consider adding protein options like grilled chicken or chickpeas for a heartier salad.
- Experiment with alternative dressings for different flavor profiles.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 10mg
Keywords: Roasted Pumpkin, Brussels Sprouts, Salad, Healthy Recipe, Vegetarian