Quick Winter Salad with Roasted Brussels Sprouts

sweet and salty in perfect balance

A gray plate topped with an orangey bright winter salad and dried cranberries
Goal muscle_building
Total time 35 mins
Difficulty Easy
Nutritional value (per portion)
kcal 380
Protein 6 g
Fat 18 g
Ingredients …

4 Persons

You will need

400 g Brussels sprouts
2 sweet potatoes
60 g dried cranberries
2 red onions
2 tbsp Coconut oil
Coconut oil
Coconut oil
The best choice for cooking and general health
320g jar
3 tbsp maple syrup
1 tbsp balsamic vinegar
0.5 tsp cinnamon
1 tbsp fresh rosemary
40 g pecans
optional salad field salad

Quick Winter Salad with Roasted Brussels Sprouts

sweet and salty in perfect balance

By: Anne-Sophie Hoffman
Sick of deciding what to cook for dinner again? Then our quick winter salad is for you. It comes together in just a few steps and makes top-notch leftovers. Oven-roasted vegetables and crunchy pecans are drizzled with a sweet and sour dressing, making this salad one to add to your dinner rotation.


  • Preheat the oven to 220° C.
  • Clean the Brussels sprouts. Remove all the leaves that have yellowed. Slice the sprouts in half.
  • Peel the sweet potato. Cut it into bite-sized pieces.
  • In a small bowl, mix the oil, maple syrup, balsamic vinegar, cinnamon, rosemary, salt, and pepper.
  • Place a piece of parchment paper onto a baking tray. Spread the vegetables evenly over it. Cover with the marinade.
  • Roast the vegetables for 20-25 minutes at 220° C.
  • Add the pecans to the baking tray. Bake everything for another 10-15 minutes.
  • Serve the roasted vegetables with field salad. Top with the dried cranberries.
  • Enjoy!
Our tip Quick Winter Salad with Roasted Brussels Sprouts

Our Tip: Warm Winter Salad

Can't get enough of the flavor of warm vegetables in your salad? Our recipe for warm autumn salad will have you whipping up oven-roasted vegetables with a creamy tahini dressing.
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