Roasted Vegetable and Brussels Sprouts Salad Recipe

5 from 1 vote

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

Course Salad

Cuisine American

Keyword Brussels Sprouts, roasted vegetables, salad

Prep Time 20

Cook Time 35

Total Time 55

Servings people

Calories 352kcal

Cost 8

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