MY FAVOURITE ROASTED VEG WINTER SALAD
This salad has been on my menu for years and it just never gets old. It's laced with all my favourite seasonal veg and can be eaten either warm or chilled. You'll be making it on repeat!
Ingredients
- 2 large sweet potatoes cubed
- olive oil
- 400 g Brussels sprouts trimmed & halved
- 200 g cavolo nero hard stems removed & roughly chopped
- 4 cooked beetroot (without vinegar) cubed
- 75 g toasted pecan nuts roughly chopped
- sea salt & freshly ground black pepper
DRESSING
- 2 tbsp balsamic vinegar
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- 4 tbsp extra virgin olive oil
Instructions
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Preheat the oven to 190°c (fan assisted)/410°f/gas 7.
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Combine the sweet potato, a good glug of olive oil and a nice pinch of salt and black pepper on a baking tray. Give everything a good mix, then roast for 40-50 minutes, or until golden and soft all the way through.
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On another baking tray, combine the Brussels sprouts, a good glug of olive oil and a large pinch of salt and black pepper. Roast alongside the sweet potato for 20-30 minutes, or until golden and tender.
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Meanwhile, you can make the dressing. Combine the balsamic vinegar, maple syrup, Dijon mustard, extra virgin olive oil and a pinch of salt and black pepper in a small bowl. Stir well, then taste and adjust the seasoning, if needed.
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Place the cavolo nero in a large mixing bowl and pour over half the dressing. Use your hands to massage the cavolo nero and dressing together, until it has darkened and halved in size.
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Add the roasted sweet potato and Brussels sprouts, beetroot and toasted pecans into the bowl and stir well to combine. Serve drizzled with the remaining dressing.
I have lots more delicious winter salad recipes here on Georgie Eats! Like this Chimichurri Celeriac Salad.
This looks lovely. Do you not cook the Cavolo Nero? How does it reduce in size?
Scrunching it breaks down its fibers and reduces its size.
Georgie x
Tried this recipe tonight. Delish!!!
Thank you!
G x