Roasted Vegetable and Brussels Sprouts Salad Recipe

This recipe is a great way to incorporate a variety of vegetables into one dish. It's also perfect for the end of the week when you have odds and ends left in the refrigerator that you need to use up.

The veggies are simply roasted, and the addition of sweet honey and mustard results in a one-of-a-kind dish that works well with tons of main course options. Altogether, this is a delicious, low-cost, and vegetarian-friendly side that can be adapted for vegans by omitting honey.

For this dish, you’ll be combining some of the most mouth-watering flavors amongst the root vegetables by including things like butternut squash, Brussels sprouts, beets, and other ingredients.

Remember that these veggies aren’t exactly quick to prepare, so if you are still getting used to lots of chopping and prep, this might take some additional time to accomplish.

Make sure you are using well-made knives and consider prepping early to save time when you start to pull this meal together. Also, pay attention to these ingredients and how they impact your digestive health – for some, several of the ingredients here may not work depending on your dietary needs.

As a side dish, this recipe works perfectly with any type of the main course. If you’re pulling together a simpler meal, consider making a slow-cooker pulled beef dish. For a more elegant meal, this side would work perfectly with something like the bacon-wrapped duck with cranberry sauce.

Roasted Vegetable and Brussels Sprouts Salad Recipe

Serves: 4 Prep: 20 min Cook: 35 min

Ingredients

• 4 beets, peeled and diced
• 1 cup butternut squash, diced
• 2 sweet potatoes, diced
• 24 oz. fresh Brussels sprouts, cored and shredded
• ¼ cup pecans, chopped
• ¼ cup + 2 tbsp. olive oil
• 2 tbsp. apple cider vinegar
• 1 tbsp. Dijon mustard
• 1 tbsp. raw honey
• Sea salt and freshly ground black pepper

Preparation

1. Preheat oven to 400 F.
2. In a bowl, combine the beets, potatoes, butternut squash, and 2 tbsp. olive oil; season with salt and pepper to taste.
3. Place on a baking sheet and bake in the oven for 30 to 35 minutes.
4. In a bowl, combine the remaining olive oil, vinegar, Dijon mustard, and raw honey; season with salt and pepper to taste.
5. Place the shredded Brussels sprouts in a bowl and top with the roasted vegetables.
6. Drizzle the oil over the salad, gently toss, and adjust the seasoning to taste.
7. Top the salad with chopped pecans.

📖 Recipe

Roasted Vegetable and Brussels Sprouts Salad Recipe

Add some versatility to your side dishes by embracing the vegetables used in this roasted salad recipe.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Salad

Cuisine American

Servings 4 people

Calories 352 kcal

Ingredients

  

1x2x3x

• 4 beets peeled and diced
• 1 cup butternut squash diced
• 2 sweet potatoes diced
• 24 oz. fresh Brussels sprouts cored and shredded
• ¼ cup pecans chopped
• ¼ cup + 2 tbsp. olive oil
• 2 tbsp. apple cider vinegar
• 1 tbsp. Dijon mustard
• 1 tbsp. raw honey
• Sea salt and freshly ground black pepper

Instructions

 

• Preheat oven to 400 F.
• In a bowl, combine the beets, potatoes, butternut squash, and 2 tbsp. olive oil; season with salt and pepper to taste.
  1 cup butternut squash, 2 sweet potatoes, ¼ cup + 2 tbsp. olive oil, Sea salt and freshly ground black pepper, 4 beets
• Place on a baking sheet and bake in the oven 30 to 35 minutes.
• In a bowl, combine the remaining olive oil, vinegar, Dijon mustard, and raw honey; season with salt and pepper to taste.
  1 tbsp. Dijon mustard, 1 tbsp. raw honey, Sea salt and freshly ground black pepper, 2 tbsp. apple cider vinegar
• Place the shredded Brussels sprouts in a bowl and top with the roasted vegetables.
  24 oz. fresh Brussels sprouts
• Drizzle the oil over the salad, gently toss, and adjust seasoning to taste.
• Top the salad with chopped pecans.
  ¼ cup pecans

Nutrition

Calories: 352kcalCarbohydrates: 47gProtein: 9gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gSodium: 213mgPotassium: 1283mgFiber: 12gSugar: 18gVitamin A: 14254IUVitamin C: 158mgCalcium: 129mgIron: 4mg

Keyword Brussels Sprouts, roasted vegetables, salad

Tried this recipe?Let us know how it was!