Description
A warm and hearty salad combining colorful roasted vegetables with a sweet and tangy Maple Dijon dressing, perfect for winter meals.
Ingredients
Scale
- 2 cups (300g) Brussels sprouts, halved
- 1 large sweet potato, peeled and diced
- 2 medium carrots, sliced
- 1 red onion, cut into wedges
- 1 tbsp olive oil
- Salt and black pepper to taste
- 1/4 cup (30g) toasted pecans
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the Brussels sprouts, sweet potato, carrots, and red onion.
- Drizzle with olive oil and season with salt and pepper. Toss to coat.
- Spread the vegetables on a baking sheet in a single layer.
- Roast for 25-30 minutes or until the vegetables are tender and slightly caramelized, stirring halfway through.
- Once roasted, remove from the oven and let cool slightly.
- Add the toasted pecans and toss everything together.
- Drizzle with Maple Dijon Dressing before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Keep the dressing separate until serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg
Keywords: salad, winter vegetables, roasted salad, Maple Dijon dressing, healthy recipe