Prep:  25 mins
Cook:  25 mins
Serves:  4
Average: 4.2 (28 votes)
Recipe by: Australian Eggs
This stunning roasted pumpkin, Brussel sprout and prosciutto with egg recipe is the ultimate entertaining salad dish. Full of vibrant colours and protein, this salad is great to serve at your next dinner party or BBQ.

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Roasted Pumpkin, Brussel Sprouts and Prosciutto with Egg
  1. Preheat oven to 200°C. Line 2 large baking trays with baking paper. Remove seeds and skin from pumpkin and cut into 3cm pieces. Place onto first tray with Brussels sprouts and onions and spray with olive oil. Season with salt and freshly ground black pepper
  2. Place prosciutto onto remaining tray and roast both trays for 15 minutes or until golden. Cool on tray. Break into pieces and place into a large bowl with pumpkin, Brussels sprouts and onion. Toss until combined. Transfer to a platter. Cut eggs into quarters and place over vegetables
  3. Whisk oil, lemon juice, honey and mustard in a jug. Season with salt and pepper. Drizzle dressing over and sprinkle with parsley and nuts
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3 years 4 months ago
Lovely recipe. Absolutely delicious and best eaten fresh