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Brussels sprouts salad with pumpkin and feta

Brussels sprout salad with feta and pumpkin |

I told you last week about all those crappy old pictures right? The ones I found going through my archives. (you should just do that for fun and a good laugh) Another thing I noticed was the sheer number of comments I got on each and every post a couple of years ago. Fifty or sixty comments where maybe not the norm but also not a rare event. These days I am lucky if I get maybe one or two comments and usually from the most faithful commenter ever, Rosa… 🙂 Thanks Rosa! Much appreciated! And maybe one other. We’ve had discussions about this with fellow bloggers. It seems to be a thing of the current time but than again; the people that leave a comment are usually other bloggers. So why do you blog? For other bloggers or for people to come and make your recipes?

Generally I think both. But people that come and make a recipe don’t usually leave a message unless it is a. Christmas or b. a cooking emergency or c. they hated the recipe. Anyone else usually does not leave a message. Bloggers leave messages because they know you love getting them. We all do. So it’s technically a weird process… But regardless; yes, I am just like every other blogger out there; I love getting comments. I try and leave them too but as it goes, that doesn’t always happen as I follow too many blogs. So the commenting is regular at best. Which leads me to ask Rosa; how on earth do you do it? How do you keep track of all those blogs I know you follow?


But for all the ‘lurkers’ out there; I appreciate you visiting my blog just as much and I do hope you make a recipe once in a while that you like so much that you make it again and again and come back for more.

One recipe I’m sure you’re going to like is this recipe with roasted Brussel’s Sprouts, roasted pumpkin and feta. I love the purple Brussels Sprouts but if you can’t find them the green ones will do as well. The purple ones are just prettier!


Brussels sprouts salad with pumpkin and feta

  • Author: Simone van den Berg
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 2 people
  • Category: salad


  • 1/2 pumpkin
  • 200 gr Brussels sprouts
  • 1 tbsp sesame seeds
  • 50 gr feta
  • 25 gr pumpkin seeds
  • pepper
  • salt
  • olive oil


  • 2 tbsp hazelnut oil
  • 1 tbsp balsamico vinegar
  • juice of 1/2
  • 1 tsp honey
  • pepper and salt


  1. Preheat the oven to 200˚C
  2. Thinly slice the sprout or use a foodprocessor to do that
  3. 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.
  4. 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
  5. Mix sprouts and pumpkin. Place into bowls and sprinkle with the pumpkin seeds and the feta.
  6. Serve with the dressing


About the author

Simone van den Berg

Food- and travelblogger from the Netherlands. Loves good food. Loves to taste good food the world over.
She also loves to share travelstories, delicious recipes and ok, cat pictures too. She sometimes feels the need to get really healthy for a while, always mingled with periods of insanely delicious sweets and other decadent treats.
Lives together with Tom and their two cats; Humphrey and Buffy.
Profession: Food photographer


Click here to post a comment

  • 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!

  • 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!!!

Welcome In Simone’s Kitchen

Hi. My name is Simone and I believe you can change your life by eating the right foods. I am a certified holistic nutritional coach, food photographer, recipe developer and story teller.

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Travel calendar 2018

March: Blankenberge, Belgium
April: 3 weeks roadtrip through East USA
May: Turkey
May: Germany
June: Germany
September: Newcastle