Roasted Brussels Sprouts, Sweet Potato & Beet Salad with Maple Tahini Dressing

Serves 1
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Directions

  1. 1Peel and dice the sweet potatoes.
  2. 2Peel and dice the beets.
  3. 3Halve or quarter the Brussels sprouts.
  4. 4Roughly chop the walnuts.
  5. 5Combine the diced sweet potatoes, halved Brussels sprouts, diced beets, and chopped walnuts in a large bowl.
  6. 6Season the vegetables and walnuts with thyme and rosemary spice mix.
  7. 7Drizzle with olive oil.
  8. 8Toss all ingredients together to ensure they are well coated.
  9. 9Spread the mixture onto a baking sheet.
  10. 10Roast the vegetables and walnuts until they are browned and tender.
  11. 11While the vegetables are roasting, prepare the dressing by combining tahini, maple syrup, olive oil, lemon juice, salt, and pepper in a bowl.
  12. 12Whisk the dressing ingredients until smooth.
  13. 13Once roasted, remove the baking sheet from the oven.
  14. 14Add dried cranberries to the roasted vegetables.
  15. 15Pour the maple tahini dressing over the warm salad.
  16. 16Optionally, crumble goat cheese or feta over the top.
  17. 17Serve the warm salad.

Ingredients

  • Brussels sprouts
  • Sweet potato
  • Beets
  • Dried cranberries
  • Walnuts
  • Thyme
  • Rosemary spice mix
  • Olive oil
  • Tahini
  • Maple syrup
  • Lemon
  • Pepper
  • Salt
  • Crumbled goat cheese or feta

Equipment

Cutting boardKnifePeelerLarge bowlBaking sheetWhiskServing spoons

Tips

  • Keep California walnuts on hand in the fridge or freezer to easily incorporate into recipes for plant-based protein.
  • Optionally add crumbled goat cheese or feta on top for extra flavor.