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Autumn Brussels Sproutand Chickpea Salad

Recipe by Jasmin von Wartburg on InstagramAdded 8 November 2026.

15 minutes to prep, 35 to cook. A hearty autumn salad packed with roasted Brussels sprouts, sweet pear, and protein‑rich chickpeas, tossed in a tangy mustard‑vinegar dressing. Warm, nutty flavors make it perfect for meal‑prepping or a comforting lunch.

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Method

Salad

  1. Preheat the oven to 350°F fan‑forced. Wash the vegetables, halve the Brussels sprouts and cut the butternut squash into small pieces.

  2. Toss the Brussels sprouts, butternut squash, chickpeas, olive oil and salt together and roast for about 30–35 minutes, until the vegetables are tender and lightly caramelized.

  3. Thinly slice the radicchio, chop the pear and parsley, and roughly chop the almonds.

  4. Combine the roasted vegetables, radicchio, pear, parsley and almonds in a large bowl.

Dressing

  1. Whisk together apple cider vinegar, olive oil, linseed oil, mustard, minced garlic, maple syrup, pepper and paprika powder until smooth.

Salad

  1. Drizzle the dressing over the salad, toss to coat evenly, and serve warm.

Tips while you cook

Preheat oven before prepping vegetables
Start the oven at 180 °C fan‑forced while you wash and cut the veggies to save time.
Check roast doneness at 30 minutes
Check the vegetables after 30 minutes; they are done when tender and lightly caramelized.
Whisk dressing until smooth
Combine all dressing ingredients and whisk until the mixture is smooth before adding to the salad.
Toss salad while still warm
Add the dressing to the warm roasted vegetables.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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Jasmin von Wartburg made this.

The recipe comes from Jasmin von Wartburg’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

Are you Jasmin von Wartburg and want this changed? Email [email protected].

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