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Brussels Sprouts Pumpkin and Apple Hash

This Brussels sprouts pumpkin and apple hash is bursting with fall flavor. It’s the perfect side or serve it up as a meal with an egg on top!

I used to get occasional insomnia in high school and college.

It would come randomly in bursts but once it hit me, it’d get me good for a few days.

It’s like the second you can’t sleep all you can think about is how you can’t sleep, how many hours of sleep you’d get if you fell asleep RIGHT then and the mental math would continue every 15 minutes as you checked the clock until you worked yourself up into a full on panic and then finally fall asleep right as the sun was rising for a solid 2 hour snooze.

Rinse and repeat the next day.

That’s exactly how I feel right now with writer’s block.

It hit me about a week ago and I’ve literally sat here with the screen open for at least an hour on every single post since, willing the words to come to me.

They’re not.

Brussels sprouts pumpkin and apple hash

Funny enough, I’ve been going back through old posts, a handful a day or so, doing some minor edits, deleting smiley faces (cringe, I can’t believe how many I used), making sure links work, etc. and of course reading whatever nonsense I wrote that day.

And just like the sleep thing, reading old stuff is just making me fixate on how my brain is refusing to cooperate when it comes to new content and exacerbating the situation.

Brussels sprouts pumpkin and apple salad

So I’m hoping this little bout of mental blankness leaves soon but until then, let’s just talk about the recipe.

This hash (or saute, or salad, or pile of yum, I couldn’t decide what to call it) is pretty much fall on a plate.

For once, I actually bought a real pumpkin to cook with (instead of a can of puree for twice the price) and decided it needed to be all chopped up and acquainted with some Brussels sprouts, apples, cranberries and sage. These are its people.

It can be a side dish, a main course (add some sausage or an egg on top) or, just eaten as is.

The earthy vegetable taste of the Brussels sprouts is offset by the sweetness of the pumpkin. The apples are a combination of tart and sweet. The bacon adds some salt. And the whole thing is tossed in tangy balsamic rice vinegar and topped with fresh sage.

A fall salad filled sauteed brussels sprouts, pumpkin and apples

Now if only it had writer’s block curing abilities, I’d call it the perfect dish.

More Brussels sprouts recipes to try:

Creamy Garlic Brussels Sprout Soup
Maple Bacon Wrapped Brussels Sprouts
Cheddar Dutch Baby with Bacon and Brussels Sprouts
Shaved Brussels Sprouts Fruit Salad
Crispy Shallot Brussels Sprouts

Spicy cilantro mango wild rice salad

Spicy Cilantro Mango Wild Rice Salad

Yield: 4-6 servings
Prep Time: 1 hour 20 minutes
Cook Time: 40 minutes
Total Time: 2 hours

This spicy cilantro mango wild rice salad is filled with cabbage, jicama and pickled jalapenos and tossed in a bright cilantro mango dressing.


For the Salad

  • 1 cup dry wild rice
  • 2 not quite fully ripened mangos, cut into matchsticks
  • 2 cups shredded green cabbage
  • 2 cups jicama cut into matchsticks
  • 2 pickled jalapeños, seeded and minced
  • black sesame seeds for garnish
  • cilantro leaves for garnish

For the Dressing

  • 1 small clove garlic
  • 1/4 cup packed fresh cilantro leaves
  • juice of 1/2 a lime
  • 3 tablespoons Nakano mango-seasoned rice vinegar
  • 1 1/2 tablespoons extra virgin olive oil
  • 1/2 tablespoon agave (or honey)


  1. Add the rice to a small sauce pot with 1 3/4 cup water, bring to a boil then reduce to low and cover. Cook until all the water is absorbed then turn off heat and transfer rice to a large bowl to cool.
  2. While rice cooks, make the dressing by combining all the ingredients in a food processor. Process for about 30 seconds until everything is well combined.
  3. Pour the dressing over the cooled rice, toss to fully coat and place in the refrigerator for at least an hour to chill. (*see note)
  4. Once cooled, add the mango, cabbage, jicama and jalapenos to the bowl and toss to combine.
  5. Garnish with extra cilantro and black sesame seeds if desired.


*you can make this salad a day ahead of time up until this point.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 179Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 155mgCarbohydrates: 30gFiber: 6gSugar: 17gProtein: 4g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.


Please leave a comment & rating below or share a photo on Instagram and tag @runningtothekitchen

Other Nakano recipes:
Cilantro mango wild rice salad
Sea salt and vinegar beet chips
Grilled scallop citrus ceviche
Spicy rosemary tomato peach chutney
Turkey and sage stuffed apples

*This post is sponsored by Nakano as part of my ongoing brand ambassadorship with them. All opinions, content and photography are my own.

Bella Hardy

Thursday 24th of May 2018

I am obsessed with veggies! Definitely brussels sprouts pumpkin and apple hash will be yummy! I'm seriously so inspired right now.

Jill Roberts @ WellnessGeeky

Wednesday 10th of January 2018

This is absolutely magnificent, scrumptious, delicious, super yummy brussels sprouts pumpkin and apple hash. I'm also gonna pin this post on my Pinterest board my followers will love it. Thx for sharing recipe Gina, i definitely add it to my cookbook!

Lorraine Deeb

Thursday 29th of September 2016

This recipe looks and sounds delicious. I thinking of making a large batch for a church brunch and serving it in a large scooped out pumpkin bowl. Since not everyone likes Brussel sprouts, what other veggies can be substituted that would compliment the pumpkin?

Running to the Kitchen

Thursday 29th of September 2016

any leafy green should work well! maybe kale or swiss chard. Even thinly sliced collard greens.

tablet fiyatları

Sunday 19th of April 2015

These pics are amazing. i will share them on my blog here:

An Edible Mosaic™ » Brussels Sprout and Bacon Hash with Fried Egg {Paleo}

Friday 13th of February 2015

[…] Brussels Sprout, Pumpkin, and Apple Hash from Running to the Kitchen […]

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