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Salads & Starters

Root Vegetable Salad

Vegetarian Vegan Gluten-Free Low-Calorie

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Is there anything better than being inside during a cold day with a warm meal in your belly? This dish is something light that will keep you warm but not cause you to lapse into a comatose nap. This roasted sweet potato salad is just what you need to be full without being sleepy.

Prep Time 1 hour

Serves: 4

Difficulty Level: Low

Root Vegetable Salad

Ingredients:

Brussels sprouts - 9 cups (trimmed and thinly sliced)

Sweet potato - 2 medium (peeled and cut into 1/2-inch cubes)

Onion - 1 medium (sliced)

Apple cider vinegar - 2 tbsp.

Dijon mustard - 2 tsp.

Honey - 1 tsp. (alternative: maple)

Olive oil - 1/4 cup (plus smore more for baking sheets)

Red pepper flakes - 1 tsp.

Salt and Pepper - as needed

Method of Preparation:

Preheat the oven to 450°F. Line two large racks with baking paper or foil, brushing lightly with oil. Toss the Brussels sprouts, sweet potato and onion with 2 tbsp. oil, red pepper flakes and salt. Arrange on a baking sheet and roast in the upper and lower thirds of the oven, stirring occasionally. Vegetables should be golden brown and tender (20 to 25 minutes).
Then, in a large bowl, whisk the vinegar, mustard, honey and remaining 2 tbsp. oil. Add the vegetables, toss to coat and serve.

Chef's Tip:

Top with a tablespoon of roasted, salted sunflower seeds. You may also add some bacon to the mix.

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