Warm Salad with Pumpkin and Brussels Sprouts
Salads • World
Description
Warm salad with pumpkin and Brussels sprouts
Ingredients
- Pumpkin 10 oz
- Brussels Sprouts 10 oz
- Cranberries 0 oz
- Baby spinach 0 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 355°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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