
Roasted Vegetable and Brussels Sprouts Salad (Gluten-Free Recipe Analysis)
Add some versatility to your side dishes by embracing the vegetables used in this roasted salad
Full recipe at paleoleap.com
Serving
Compliance
Based on the Gluten-Free way of eating preset. View more Gluten-Free recipes.
Ingredients
24 oz. fresh Brussels sprouts, cored and shredded
24 oz (680g) Brussels Sprouts, Raw
4 beets, peeled and diced
4 beet (2" dia) (328g) Beets, Raw
2 sweet potatoes, diced
2 medium (302g) Sweet Potato, Cooked, Boiled, Without Skin
1 tbsp. Dijon mustard
1 tbsp (15g) Dijon Mustard
Ingredients
WATER, MUSTARD SEEDS, VINEGAR, SALT, PRESERVATIVE (SODIUM BISULPHITE).
May not be a complete representation of the selected category.
1 tbsp. raw honey
1 tbsp (21g) Honey
1/4 tsp Sea salt
0.25 tsp (1.5g) Salt, Table
1/4 tsp freshly ground black pepper
0.25 tsp (0.57g) Spices, Pepper, Black
1 cup butternut squash, diced
1 cup (140g) Squash, Winter, Butternut, Raw
2 tbsp. apple cider vinegar
2 tbsp (30g) Vinegar, Cider
1/4 cup + 2 tbsp. olive oil
18 tsp (81g) Oil, Olive, Salad Or Cooking
1/4 cup pecans, chopped
0.25 cup (27g) Nuts, Pecans