Roasted Vegetable and Brussels Sprouts Salad (Gluten-Free Recipe Analysis)

Name: Roasted Vegetable and Brussels Sprouts Salad (Gluten-Free Recipe Analysis)
Cuisine: null
Ingredients: 24 oz. fresh Brussels sprouts, cored and shredded; 4 beets, peeled and diced; 2 sweet potatoes, diced; 1 tbsp. Dijon mustard; 1 tbsp. raw honey; Sea salt and freshly ground black pepper; 1 cup butternut squash, diced; 2 tbsp. apple cider vinegar; 1/4 cup + 2 tbsp. olive oil; 1/4 cup pecans, chopped

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.

1627g

Ingredients

24 oz. fresh Brussels sprouts, cored and shredded

24 oz (680g) Brussels Sprouts, Raw

680g

4 beets, peeled and diced

4 beet (2" dia) (328g) Beets, Raw

328g

2 sweet potatoes, diced

2 medium (302g) Sweet Potato, Cooked, Boiled, Without Skin

302g

1 tbsp. Dijon mustard

1 tbsp (15g) Dijon Mustard

15g

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

21g

1/4 tsp Sea salt

0.25 tsp (1.5g) Salt, Table

1.5g

1/4 tsp freshly ground black pepper

0.25 tsp (0.57g) Spices, Pepper, Black

0.57g

1 cup butternut squash, diced

1 cup (140g) Squash, Winter, Butternut, Raw

140g

2 tbsp. apple cider vinegar

2 tbsp (30g) Vinegar, Cider

30g

1/4 cup + 2 tbsp. olive oil

18 tsp (81g) Oil, Olive, Salad Or Cooking

81g

1/4 cup pecans, chopped

0.25 cup (27g) Nuts, Pecans

27g