Brussels Sprouts Sweet Potato Salad
Brussels Sprouts Sweet Potato Salad is a warm and hearty salad. Made with roasted butternut squash, sweet potatoes and shredded brussels sprouts this salad is packed with nutrition and sweet and savory flavors! Gluten Free + Low Calorie + Paleo + Vegan
Prep Time20 minutes mins
Cook Time30 minutes mins
Total Time50 minutes mins
Course: Dinner, Lunch, Salad
Cuisine: American
Diet: Low Calorie
Servings: 5 servings
Calories: 142kcal
Preheat oven to 400 F and line a large baking sheet with parchment paper. Place butternut squash, sweet potato and brussels sprouts on baking sheet and spray with a little cooking spray then sprinkle crushed red pepper flakes over vegetables and salt and pepper as desired.
Roast vegetables 30 minutes stirring once every 10 minutes.
While vegetables are roasting, whisk together mustard and oil in a small bowl.
Remove vegetables from oven, toss in the dressing and serve immediately. Keep leftovers in the refrigerator up to one week.
Serving: 1serving | Calories: 142kcal | Carbohydrates: 11.2g | Protein: 2g | Fat: 5.9g | Saturated Fat: 0.6g | Sodium: 70.1mg | Fiber: 3.4g | Sugar: 2.7g