Roasted Pumpkin and Brussel Sprouts Salad with Balsamic Vinegar and Honey

This roasted pumpkin and Brussels sprouts salad is an easy and delicious side dish made with tender roasted vegetables, fresh baby spinach, crunchy pine nuts and a sweet and tangy honey balsamic dressing. Perfect for autumn, Thanksgiving, Christmas or an easy weeknight meal.

Roasted Pumpkin and Brussels Sprouts Salad with Balsamic Vinegar and Honey

This Roasted Pumpkin and Brussels Sprouts Salad combines golden roasted pumpkin and Brussels sprouts with fresh baby spinach, crunchy pine nuts and a simple honey balsamic dressing.

The pumpkin and Brussels sprouts are roasted until tender and lightly caramelised, then tossed with the spinach and finished with a sweet and tangy balsamic dressing.

I was inspired to make two roasted vegetables salads – a Roasted Brussel Sprouts Salad and a Roasted Pumpkin Salad. Having all of the ingredients to hand I decided to combine the two salads together, since the ingredients were similar and I was curious to taste the salad combination.

I had a bit of fun with the ingredients, adapting both recipes slightly to create a nutritiously delicious bowlful.

Thankfully the experiment paid off…

This is one of those instances where the family all went crazy for a dish and I just knew that I had to share the recipe – partly so that you can make it and partly so that I can have a record of what I made to be able to make it again!

The flavours of this salad develop further once it has been refrigerated. Making this the perfect make ahead salad which could even be enjoyed as a nourishing meal by itself.

The flavours all work together really well – the sweet and sour vegetables and dressing ingredients make this a salad to make over and over and over again!

Roasted Pumpkin and Brussels Sprouts Salad

Ingredients

For the roasted vegetables

• 500g/1.1lb pumpkin or butternut squash, peeled, deseeded and cut into bite-sized pieces
• 500g/1.1lb Brussels sprouts, trimmed and halved
• 3 tablespoons olive oil, divided
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the salad

• 100g/3.5oz baby spinach
• 1/4 cup (about 35g) pine nuts

For the honey balsamic dressing

• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 tablespoon olive oil
• Pinch of salt
• Black pepper, to taste

Instructions

1. Preheat the oven.
   Preheat the oven to 220°C/425°F and line a large baking tray with baking paper.
2. Prepare the vegetables.
   Place the pumpkin and Brussels sprouts onto the prepared baking tray. Drizzle over 2 tablespoons of the olive oil and season with salt and black pepper. Toss well so that the vegetables are evenly coated.
3. Roast.
   Spread the vegetables out into a single layer, keeping them as separated as possible. Roast for 20-25 minutes, turning halfway through, until the pumpkin is tender and golden and the Brussels sprouts are browned around the edges.
4. Toast the pine nuts.
   While the vegetables are roasting, place the pine nuts in a dry frying pan over medium heat. Cook for a few minutes, stirring regularly, until lightly golden brown. Watch them carefully as pine nuts can burn quickly.
5. Make the dressing.
   Combine the balsamic vinegar, honey and remaining tablespoon of olive oil in a small bowl or jar. Whisk or shake until well combined. Season with a little salt and black pepper.
6. Assemble the salad.
   Place the baby spinach into a large serving bowl. Add the warm roasted pumpkin and Brussels sprouts and sprinkle over the toasted pine nuts.
7. Dress and serve.
   Drizzle over the honey balsamic dressing and gently toss everything together. Serve warm or at room temperature.

Notes

Pumpkin or butternut squash

You can use either pumpkin or butternut squash in this recipe. Cut the pieces into roughly similar-sized chunks so that they roast evenly.

Making the salad ahead

The pumpkin and Brussels sprouts can be roasted ahead of time and refrigerated. Bring them towards room temperature before assembling the salad, or gently warm them before serving.

Storing leftovers

Store leftover salad in an airtight container in the refrigerator for up to 2 days. For the best texture, keep the dressing separate if you are preparing the salad in advance.

Optional additions

You could add crumbled feta, goat cheese, toasted walnuts or pecans if you want to make the salad more substantial.

More Easy Brussels Sprouts Recipes

Brussel Sprout Soup

Cheesy Brussels Sprouts Gratin

Simple Brussel Sprouts Hash