Roasted Pumpkin and Brussels Sprout Salad
This roasted pumpkin and Brussels sprout salad is a fall favorite. The pumpkin is roasted until caramelized and tender, and the Brussels sprouts are roasted until browned and slightly crispy. The salad is tossed with a simple vinaigrette made with apple cider vinegar, Dijon mustard, honey, salt, and pepper. The salad is topped with pumpkin seeds and feta cheese for a bit of extra crunch and flavor.
This recipe was inspired by a trip to a farmers market in the fall. I saw beautiful pumpkins and Brussels sprouts and knew I had to make a salad with them. I started with a simple roasted pumpkin and Brussels sprout salad, but then I added a few extra ingredients to make it even more delicious. The apple cider vinegar in the vinaigrette adds a bit of acidity, the Dijon mustard adds a bit of tang, and the honey adds a bit of sweetness. The pumpkin seeds and feta cheese add a bit of crunch and flavor. This salad is now one of my favorite fall recipes.
Roasted Pumpkin and Brussels Sprout Salad Roasted Pumpkin and Brussels Sprout Salad Roasted Pumpkin and Brussels Sprout Salad Roasted Pumpkin and Brussels Sprout Salad
Prep time: 15 | Cook time: 25 | Serves: 4
Ingredients
  • 1 medium pumpkin, peeled and cubed
  • 1 pound Brussels sprouts, trimmed and halved
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup pumpkin seeds
  • 1/4 cup feta cheese, crumbled
Instructions
  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Toss the pumpkin and Brussels sprouts with olive oil, salt, and pepper.
  3. Spread the vegetables on a baking sheet and roast for 20-25 minutes, or until tender and browned.
  4. While the vegetables are roasting, make the vinaigrette by whisking together the apple cider vinegar, Dijon mustard, honey, salt, and pepper.
  5. Once the vegetables are roasted, toss them with the vinaigrette.
  6. Transfer the salad to a serving bowl and top with pumpkin seeds and feta cheese.
Why It Works
  • Roasting the pumpkin and Brussels sprouts brings out their natural sweetness and caramelizes them slightly.
  • The vinaigrette made with apple cider vinegar, Dijon mustard, honey, salt, and pepper adds a bit of acidity, tang, and sweetness to the salad.
  • The pumpkin seeds and feta cheese add a bit of crunch and flavor to the salad.