Roasted Vegetable and Brussels Sprouts Salad Recipe

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

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Compliance

Based on the Gluten-Free way of eating preset. View more Gluten-Free recipes.

1627g

Ingredients

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24 oz. fresh Brussels sprouts, cored and shredded

24 oz (680g) Brussels Sprouts, Raw

680g
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4 beets, peeled and diced

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

328g
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2 sweet potatoes, diced

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

302g
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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.

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1 tbsp. raw honey

1 tbsp (21g) Honey

21g
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1/4 tsp Sea salt

0.25 tsp (1.5g) Salt, Table

1.5g
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1/4 tsp freshly ground black pepper

0.25 tsp (0.57g) Spices, Pepper, Black

0.57g
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1 cup butternut squash, diced

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

140g
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2 tbsp. apple cider vinegar

2 tbsp (30g) Vinegar, Cider

30g
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1/4 cup + 2 tbsp. olive oil

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

81g
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1/4 cup pecans, chopped

0.25 cup (27g) Nuts, Pecans

27g