Roasted Brussels Sprouts and Pumpkin Salad with Balsamic Dressing
This salad combines the earthy sweetness of roasted brussels sprouts and pumpkin with the tangy bite of a balsamic dressing, creating a harmonious blend of flavours and textures.Brussels sprouts are a powerhouse of nutrients packed with fibre, vitamins, and antioxidants that support overall health. Roasting brings out their natural sweetness and enhances their crisp texture. Pumpkin, rich in vitamins A and C, adds a creamy, comforting element to the dish.The balsamic dressing, with its balance of acidity and sweetness, complements the vegetables perfectly while also providing anti-inflammatory benefits. This salad is a nutritious and satisfying choice that nourishes the body and delights the taste buds.
Ingredients
Roasting
- 350g brussel sprouts halved if large
- ½ pumpkin sliced lengthways into six slices
- 2 handfuls raw cashew nuts
- 4 tbsp balsamic vinegar
- 2 tsp maple syrup
Dressing
- 1 tbsp lemon juice
- 2 tbsp balsamic vinegar
- 1 tsp dijon mustard
- 1 clove garlic minced
- 1 tbsp maple syrup
Goji Berries
- ¼ cup goji berries
Instructions
- Pre-heat oven to 180℃ (300℉)
- In a baking sheet-lined roasting pan, add the pumpkin slices, brussel sprouts and cashew nuts.
- Combine the balsamic vinegar and maple syrup and glaze the vegetables. Add a ½ cup of water to the pan's base.
- Cover all with foil and bake for 30 minutes. Then remove the foil, add more water if dry and continue baking for another 25 minutes or until the pumpkin is soft.
- While the vegetables are baking, combine all the dressing ingredients and set aside. If the goji berries are dry, soak them in water for 5 minutes, then drain.
- When the vegetables are ready, place them onto a serving plate, glaze with the dressing, and sprinkle over the goji berries.
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