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Amazing Roasted Winter Vegetable Salad - Georgie Eats

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!

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 4 servings

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

  1. Preheat the oven to 190°c (fan assisted)/410°f/gas 7.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.