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.
Our Tip: Warm Winter SaladCan'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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