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
Servings: 5 servings
Ingredients
- 1 cup sweet potatoes peeled and diced into 1 inch pieces
- 2 cups butternut squash peeled and diced into 1 inch pieces
- 8 ounces Brussels sprouts shredded
- 2 tablespoons extra virgin olive oil
- 2 teaspoons dijon mustard
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt and pepper
Instructions
- 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.
Notes
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
Nutrition
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