12Ingredients
200Calories
40Minutes

A healthy vegetarian salad for the wintertime, this recipe for Winter Salad will keep you grounded and feeling good in the midst of all the Christmas and holiday sweets. Roasted savory vegetables are tossed in a lemon and mustard vinaigrette for a vegetarian, vegan, and gluten free wintertime lunch or dinner. Made with white mushrooms, sweet potatoes, and brussel sprouts and bursting with rich flavors, your daily serving of vegetables has never tasted quite so delicious.

Ingredients

  • 1/2 sweet potato (peeled and sliced)
  • 10 brussel sprouts (cut in half)
  • 4 white mushrooms (chopped)
  • olive oil
  • salt (to taste)
  • ground mustard (to taste)
  • fresh thyme (to taste)
  • 4 tablespoons olive oil
  • 1 tablespoon mustard (l'ancienne)
  • 1/2 lemon juice
  • salt (to taste)
  • ground black pepper (to taste)

Directions

  1. Preheat oven to 180 degrees Celsius.
  2. Line the sweet potatoes, brussel sprouts, and mushrooms in a baking tray with parchment paper. Season with a dash of olive oil, salt, freshly ground mustard, and fresh thyme.
  3. Bake about 20 minutes.
  4. For the vinaigrette, mix the olive oil, mustard, lemon juice, salt, and pepper. Serve with salad.
Discover more recipes from Marmita

NutritionView more

200Calories
Sodium18%DV440mg
Fat29%DV19g
Protein4%DV2g
Carbs2%DV7g
Fiber8%DV2g

PER SERVING *

Calories200Calories from Fat170
% DAILY VALUE*
Total Fat19g29%
Saturated Fat2.5g13%
Trans Fat
Cholesterol
Sodium440mg18%
Potassium200mg6%
Protein2g4%
Calories from Fat170
% DAILY VALUE*
Total Carbohydrate7g2%
Dietary Fiber2g8%
Sugars2g4%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Joyce F. 10 Jul 2015
Sweet potatoes say fall and winter to me; combining them with brussel sprouts brings two opposing flavors together making one awesome burst of flavor.