roasted brussel sprouts, pumpkin + chestnut salad

Who says salads are only for summertime? This roasted brussel sprouts, pumpkin + chestnut salad is eaten warm and is chockfull of roasted winter veggies to provide you with essential nutrients, fiber and healthy fats.

Salads in wintertime? Yes, please!

Who says salads can only be enjoyed during summer time?

I’m known to eat salads throughout the year. I love them! But during the colder months, I prefer to make warmer salads. I use vegetables that are seasonally available during the winter and that are suitable for roasting in the oven. The salad isn’t supposed to be eaten super hot, but rather slightly warm.

Ingredients + preparation for this roasted Brussel sprouts, pumpkin + chestnut salad

This dish is done in about half an hour, so it’s easy and quick to throw together. It’s super healthy and full of nutrients, fiber and healthy fats!

The ingredients for this salad are typical winter vegetables, such as Brussel sprouts and pumpkin. I’ve also added some chestnuts, that were already cooked and prepackaged. For some sweetness, I’ve added some red grapes, that are so delicious when roasted in the oven. They become so juicy, sweet and jammy.

You start out by roasting everything on a baking tray in the oven with some olive oil, salt + pepper. Meanwhile, you make a simple vinaigrette. When the vegetables are done, just combine them with the dressing , some salty feta and some fresh arugula. Super simple!

I love the combination of the robust flavors of the roasted veggies and earthy chestnuts together with the sweetness of the grapes and the salty feta. The pecans add a little crunch and texture to this salad.

For this salad, I’ve used one of my favorite dressings at the moment : a honey, mustard + tahini vinaigrette. It’s a simple combination of mustard, honey, apple cider vinegar, and tahini instead of oil! It works wonders and the taste of the tahini is barely there, but instead provided the dressing with creaminess and some extra nutrients! The dressing is wonderfully tangy, sweet and creamy.

Recipe suggestions

I’ve had this salad as a main course, because it’s really filling. It’s good together with some fresh toasted bread or a delicious soup. If you want it to be even more filling as a main course, you could add some cooked grains to the salad, think of bulgur, couscous, millet, farro or just some plain old brown rice. But of course, this salad can also be served as a side dish.

Did you make this roasted brussel sprouts, pumpkin + chestnut salad?

I hoped you liked this roasted brussel sprouts, pumpkin + chestnut salad as much as I did! If you liked it, please share your comments + suggestions below.