Serves 4 as a main or 8 as a sharing side
Ingredients:
500g sprouts
1 squash
1 beetroot
1 cup pecans
1/2 cup cranberries
2tbsp olive oil
salt and pepper to taste
100g fresh spinach
for the dressing:
2tbsp maple syrup
2tbsp balsamic vinegar
1tsp dijon mustard
juice from half an orange
1tsp salt
for garnish:
1/2 cup pomegranate seeds
micro parsley (optional)
Method:
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Preheat your oven to 200 degrees.
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Start by chopping the sprouts in half and the squash in 2 cm cubes and add to a baking tray. Season with salt, pepper and drizzle with olive oil and mix well to ensure coated.
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Chop the beetroot into 2 cm cubes and add to another baking tray. Season with salt, pepper and drizzle with olive oil and mix well to ensure coated.
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Roast the beetroot for 40 mins. Roast the sprouts and squash for 30 mins.
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Use this time to prepare the dressing. Add the maple syrup, balsamic vinegar, dijon mustard, orange juice and salt to a small dish and mix with a fork until smooth.
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Add the roasted sprouts, squash and beetroot to a serving bowl along with spinach, pecans, cranberries.
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Pour over the dressing, toss together and sprinkle over the pomegranate seeds.
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Garnish with fresh parsley if you fancy, this is optional.
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Serve right away warm or this salad is just as nice eaten cold and will last 3 days in the fridge. *
* If you’re preparing this salad ahead of time for a dinner, I would suggest not to assemble the salad in full as the dressing will make the spinach leaves wilt more quickly. Roast your veggies and whip up your dressing and store in separate an air tight containers until the day, where you can simply chuck everything in together last minute.
