I don't know what says fall and winter more than warm, spiced pumpkin with hearty faro, crispy brussel sprouts and pomegranate seeds!! I know that I am like 3 months late to the game but better late than never?
I hope all my vegetarian friends and family are now satisfied with a recipe they can make after all the times they keep asking me for a veggie dish!! Even for people who eat or love meat, this is a perfect option because of all the different flavors and fulfilling feeling after you dig in.
My favorite part has to be the crispy brussel sprouts, they just make the salad THAT much better. I know a lot of people say they don't like them but that's because you don't roast them until they get brown and crispy- oh yum!!
Roasted Pumpkin Salad w Honey Mustard Dressing print
1/4 cup honey
1/4 cup dijon mustard
1/4 cup olive oil
2 tbsp apple cider vinegar
1/4 cup chopped parsley
1/2 tsp salt
1/2 tsp freshly cracked black pepper
1/2 tsp red chili flakes (optional)
1 small pumpkin (washed well and seeds/ pulp removed)
1/4 cup neutral oil
2 tbsp brown sugar
3 garlic cloves chopped
1 tsp salt
1 tsp black pepper
1/2 tsp red chili flakes
1/2 tsp cumin
1/2 tsp allspice
1/2 tsp cinnamon
1 tbsp freshly chopped rosemary
1 tsp herbs de provence
1 to 1.5 lb brussel sprouts (cleaned and cut into quarters)
1/4 tbsp neutral oil
1 tsp salt
1 tsp freshly cracked black pepper
parsley for garnish
toasted, chopped nuts
freshly cooked farro (still warm)
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Hello! Welcome to my little baby aka my food page where I funnel all my foodie fueled creativity into recipes and photos. My name, if you haven't guessed already, is Rachel and I am a 2nd year Statistics major at Cal Poly San Luis Obispo. Want to learn more about me? Click here!