2 cups (300g) Brussels sprouts, halved

1 large sweet potato, peeled and diced

2 medium carrots, sliced

1 red onion, cut into wedges

1 tbsp olive oil

Salt and black pepper to taste

1/4 cup (30g) toasted pecans

1/4 cup (40g) dried cranberries

2 cups (60g) mixed salad greens

3 tbsp olive oil

2 tbsp maple syrup

1 tbsp Dijon mustard

1 tbsp apple cider vinegar

1/4 tsp salt

1/4 tsp black pepper

Instructions:

1. Roast the Vegetables:

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Toss the Brussels sprouts, sweet potato, carrots, and red onion with olive oil, salt, and black pepper. Spread the vegetables evenly on the baking sheet.

Roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and caramelised.

2. Prepare the Dressing:

In a small bowl, whisk together olive oil, maple syrup, Dijon mustard, apple cider vinegar, salt, and pepper until smooth. Set aside.

In a large serving bowl, arrange the mixed greens. Top with the roasted vegetables, toasted pecans, and dried cranberries.

4. Dress and Serve:

Drizzle the maple Dijon dressing over the salad just before serving. Toss gently to combine.

Pro Tips:

For added protein, top the salad with grilled chicken, tofu, or chickpeas.