Shaved Brussels sprouts salad with feta and pumpkin
If you’ve never tried Brussels sprouts in a crunchy salad, think again. This delicious shaved Brussels sprouts salad is super easy to make, delicious and perfect for a rainy or cold day.
Shaved Brussels sprouts salad
I have to make a confession first; I’ve tried eating raw brussels sprouts but it is not for me. I like them to be shortly roasted and that is what I did in this recipe. You can definitely eat raw sprouts if you prefer that or roast them as I have done below. If you’re unsure if you like them raw just try with a little bit of dressing. It will soon become clear.
Now for making this shaved Brussels sprouts salad I have used purple sprouts. The flavor is roughly the same but they look so cool! I’ve used about 200 grams of Brussels sprouts for 2 people.
How to shave the Brussels sprouts
Now the first bit of a pain point of this recipe is the shaving of the Brussels sprouts. While you could absolutely do this with a sharp knife, it is definitely not my favorite way to do that. It’s just too much work. So instead I use a food processor and it gets the job done within seconds. You need to use the shaving attachment of the machine. Place all the shaved sprouts together in a small bowl which will make it easier to add the dressing before roasting them.
I sprinkle the Brussels sprouts with a little olive oil, black pepper and a bit of kosher salt. I then mix it with the sesame seeds and shake it around before placing on a baking tray and roasting in the oven.
Dressing
Now for the salad dressing for this Brussels sprout salad recipe I used a combination of hazelnut oil, lemon juice, balsamic vinegar and a bit of honey. The honey can be replaced for maple syrup if you want. Mix it all together and set aside until ready to use.
Assembling the salad
Now for assembling this great salad you take a large bowl and add the roasted pumpkin, roasted brussels sprouts and the pumpkin seeds. Mix it all together and shake it with a bit of the dressing. If you have dressing leftover you can serve that on the side.
I love adding some crumbly feta over the top of the Brussels sprouts salad recipe but you can replace this for goat cheese if you want.
Additions and variations
Now for changing this perfect salad around there are many options. I love adding a little sweet note to the salad by adding some dried cranberries in there. That also makes this recipe perfect as a dish for holiday gatherings or as a side dish for your Christmas table. It is definitely a change from a regular roasted Brussels sprouts dish.
Instead of the feta cheese (or goat cheese) you can add some parmesan cheese.
The pumpkin seeds can be replaced by pine nuts or sunflower seeds if you prefer and adding some red onion or apple cider vinegar is also delicious. Some crisp apples will also work really well in this salad.
Can I keep the salad?
You can keep the salad in an airtight container in the fridge for maximum two days. It will keep fairly well as there are no green parts that might get wilted. That will also make it perfect to use for the holiday season as you can prepare the salad in advance.
Fan of Brussels sprouts?
Also check these delicious recipes using them!
Brussels sprouts salad with pumpkin and feta
Ingredients
- 1/2 pumpkin
- 200 gr Brussels sprouts
- 1 tbsp sesame seeds
- 50 gr feta
- 25 gr pumpkin seeds
- pepper
- salt
- olive oil
Dressing
- 2 tbsp hazelnut oil
- 1 tbsp balsamico vinegar
- 1/2 lemon juiced
- 1 tsp honey
- pepper and salt
Making the shaved Brussels sprouts
- Preheat the oven to 200˚C
- Thinly slice the sprout or use a foodprocessor to do that
- Clean the pumpkin and cut into cubes. Place into a bakingtray and sprinkle with olive oil, pepper and salt. Roast for 20 minutes in the oven.
- Halfway through the baking time of the pumpkin, place the sprouts together with the sesameseeds onto a separate tray. Sprinkle with olive oil, pepper and salt and also put into the oven. The Brussels sprouts take about 10 minutes
- Mix sprouts and pumpkin. Place into bowls and sprinkle with the pumpkin seeds and the feta.
- Serve with the dressing
Nutrition Information per portion
Disclaimer
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
4 comments on “Shaved Brussels sprouts salad with feta and pumpkin”
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I think my favourite part about blogging is when I see that others have made a recipe! But it’s true, I also love the conversation with other bloggers. Either way, this dish looks amazing – I love each of the separate ingredients and I think the combination would be even better!
Yes that is of course the best part! (did I forget to mention that? ) It’s always fun if someone makes a recipe you created and they actually like it!
Had a pumpkin and brussel sprouts at home and when I googled a recipe this one came up so I did it last night for a Christmas party and it turned out delicious! We peeled the pumpkin though because it seemed to tough to eat. I also didn’t have a hazelnut oil so used roasted pumpkin oil instead. Wonder how it would taste with the other oil. Will try it next time. Got a lot of praise for this dish. Thanks so much for posting it!!!
Ah thanks so much Kasia! Glad it proved a success! And yes pumpkin skin is depending on the type wether it is good to eat or not. I tend to only eat the organic orange ones and the others I just peel.