Warm Salad with Pumpkin and Brussels Sprouts
⏳ Time
1 hour
🥕 Ingredients
13
🍽️ Servings
2
Description
Warm salad with pumpkin and Brussels sprouts
Ingredients
- Pumpkin - 10.6 oz
- Brussels Sprouts - 10.6 oz
- Cranberries - 2.5 oz
- Baby spinach - 2.5 oz
- Olive Oil - 3 tablespoons
- Asafoetida - a pinch
- Turmeric - to taste
- Ground Ginger - to taste
- Paprika - to taste
- Ground Black Pepper - to taste
- Mustard seeds - to taste
- Lemon - ½ piece
- Salt - to taste
Step by Step guide
Step 1
Preheat the oven to 356°F. Peel the pumpkin and remove the seeds, then cut it into 2.5 cm cubes. Cut the Brussels sprouts in half or quarters.
Step 2
Transfer the vegetables to a bowl. Drizzle with oil, sprinkle with salt and spices. Mix by hand, then spread on a baking sheet or in a baking dish. Bake for about 15–20 minutes. Then gently stir again, add the cranberries, and bake for another 15 minutes.
Step 3
Carefully transfer to a salad bowl. Add the baby spinach. Drizzle with lemon juice and, if necessary, olive oil, sprinkle with mustard seeds, and gently mix.
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