Warm Pumpkin Salad

Slofoodgroup Team November 13, 2021

Roasted Pumpkin and Brussels Sprout Salad

Thanksgiving dinner isn't really Thanksgiving dinner without some sort of pumpkin dish so why not make a warm salad out of it? This extraordinary side dish is so easy to make, simply roast cubes of pumpkin tossed in olive oil, salt, pepper and ground cinnamon. Bake together with halved Brussels sprouts until tender and caramelized. Slice a red onion and set aside. Once the veggies are cooked, mix together with the raw onion and coat everything in a simple Dijon vinaigrette. Sprinkle some flaked almonds on top and serve right away.

This recipe couldn't be any easier and it requires minimum effort for maximum impact. Although simple in seasoning, it is bursting with flavor. The cinnamon enriches the sweet and earthy taste of the pumpkin while the Brussels sprouts caramelize & crisp on their own, adding another layer of flavor. The Dijon mustard balances the sweetness in the salad, making it a perfect addition to the Turkey and Aligot. Serve next to crispy green beans and enjoy the time spent with the dear ones!

A Holiday Side Dish to Astound Your Guests: Warm Brussels Sprout and Pumpkin Salad 

Serves: 4

Prep Time: 15‘

Cooking Time: 30’

Additional Time: 0’ 


For the pumpkin:

  • 4 cups Hokkaido pumpkin, cut into equal size cubes
  • 2 tablespoon olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • pinch of ground cinnamon

For the Brussels sprouts:

  • 2 cups Brussels sprouts, halved
  • 1 tablespoon olive oil
  • 1/2 teaspoon of salt
  • pinch of black pepper

For the salad:

  • 1 red onion, thinly sliced
  • handful of flaked almonds

For the Dijon Vinaigrette:

  • 1/4 cup olive oil
  • 1/8 cup apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • salt & pepper to taste


  1. Preheat oven to 350°F, fan on.
  2. Coat the pumpkin cubes in olive oil, salt, pepper, and ground cinnamon and add to a baking tray.
  3. Coat the halved Brussels sprouts in olive oil and season with salt and pepper; add the Brussels sprouts next to the pumpkin cubes to the tray.
  4. Cook at 350°F/180°C for 30 minutes or until golden and crispy.
  5. In the meanwhile, thinly slice the red onion and set it aside.
  6. To a bowl, add the ingredients for the vinaigrette and mix until a sauce is formed.
  7. Once the veggies are cooked, bring them to a bowl together with the red onion and coat everything in the vinaigrette. Sprinkle flaked almonds on top and set aside.



Leave a comment

Comments will be approved before showing up.

Also in Our Blog, Stories, Recipes, and Spices

Are there Substitutes for Cardamom

by Slofoodgroup June 25, 2022

Cardamom has an incredibly unique flavor. It’s profile includes an eclectic blend of culinary descriptors and it is included in many recipes for good reason. However, it is not found in every spice cupboard, so if you are looking for a substitute, read this article to find the perfect replacement.

View full article →

Cardamom Saffron Chiffon Pie

by Slofoodgroup June 22, 2022

Cardamom and Lime are beautiful additions to a Chiffon Pie, throw in some saffron and you have a pie that is as flavorful as it is light and airy. This is the perfect dessert for a warm, summer evening!

View full article →

Is Nutmeg a Hallucinogen

by Slofoodgroup June 20, 2022

Nutmeg, the seed of the Myristica Fragrans tree, is highly desired for culinary uses natural remedy applications, but it has also gained attention for its psychoactive properties. However, we don't recommend using nutmeg as a recreational hallucinogenic—here's why.

View full article →