Warm Winter-Vegetable Salad
Sweet potatoes are not only delicious but also packed with nutrients. They are an excellent source of vitamin A, vitamin C, and dietary fiber, making them a healthy addition to your winter diet.
This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Ingredients
- 400 gram Sweet potatoes
- 300 gram Brussels sprouts
- 250 gram Carrots
- 150 gram Red onion
- 2 teaspoon Olive oil
- 1 teaspoon Balsamic vinegar
- 1 teaspoon Honey
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 50 gram Pecans
- 50 gram Dried cranberries
- 100 gram Baby spinach
- 100 gram Goat cheese
Instructions
- Preheat the oven to 200°C (400°F).
- Peel and dice the sweet potatoes, slice the Brussels sprouts in half, and chop the carrots and red onion into bite-sized pieces.
- In a large bowl, toss the sweet potatoes, Brussels sprouts, carrots, and red onion with olive oil, balsamic vinegar, honey, salt, and black pepper until well coated.
- Spread the vegetables evenly on a baking sheet and roast for 25 minutes, or until tender and slightly caramelized.
- In the last 5 minutes of roasting, add the pecans to the baking sheet to toast.
- Remove the roasted vegetables from the oven and let them cool for 5 minutes.
- In a large salad bowl, combine the roasted vegetables, dried cranberries, baby spinach, and crumbled goat cheese.
- Toss gently to combine all the ingredients.
- Serve the warm winter-vegetable salad immediately and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 30g10%
- Sugars 8g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.