Pumpkin and Brussel Salad + Spicy Pumpkin Vinaigrette
Mixing the sweeter flavors of pumpkin and maple with spicy jalapeños made for one boo-tiful creation.
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!