Pumpkin and Brussel Salad + Spicy Pumpkin Vinaigrette

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As we wrap up spooky season this week…what to do with all those pumpkins you may ask…?

I have a few mini pumpkins around my house for decoration and they’re on their last life. Rather than letting them rot and haunt the rest of my house, I decided to cook them…with a twist.

#Lettucebowandsay “Let’s do pumpkin creative!”

Pumpkin and Brussel Salad + Spicy Pumpkin Vinaigrette

Mixing the sweeter flavors of pumpkin and maple with spicy jalapeños made for one boo-tiful creation.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Equipment

  • Blender
  • Oven

Ingredients

For the Roasted Pumpkin and Jalapeños:

  • 1-2 Mini Pumpkins (wedged, seeds removed)
  • 1-2 Jalapeños (Small) (sliced, keep the seeds for some extra spice or remove!)
  • 3 Tbsp EVOO
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Garlic Powder
  • Salt + Pepper

For the Spicy Pumpkin Vinaigrette:

  • 1/4 Cup EVOO
  • 1/4 Cup Pumpkin Puree
  • 1/4 Cup ACV
  • 2 Tbsp Maple Syrup
  • 2 tsp Dijon Mustard
  • 1 Garlic Clove
  • 1/2 – 1 Jalapeño
  • Water (to thin – start with 1 Tbsp)

For the rest of the Salad:

  • Greens (I used Spinach!)
  • Brussel Sprouts (shredded)
  • Beets (raw, cubed)
  • Pistachios
  • Pecans
  • Thyme (fresh)

Instructions

  • Preheat the oven to 400°F

For the Roasted Pumpkin and Jalapeños:

  • Line a baking sheet with aluminum foil.
  • Spread out the wedged pumpkin and sliced jalapeño.
  • Combine the oil and spices and spread evenly over vegetables.
  • Roast in the oven for 15-20 minutes until golden brown and soft to touch.

For the Spicy Pumpkin Vinaigrette:

  • Add all ingredients to a blender and blend until smooth.

Put it all together:

  • Build your base with choice of greens and shredded brussels.
  • Add the roasted and raw veggies, nuts and thyme.
  • Top off with the Spicy Pumpkin Vinaigrette!
Course: Salad
Keyword: Plant-based, Vegan

October Seasonal Fruits + Veggies

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