Roasted Brussels Sprouts, Walnuts, Sweet Potato and Beet Salad

By Jenn Eats Goood
Total Time
55 Mins
Serves
4
Serving Size
1
Meal
Dinner
Course
Side

DESCRIPTION

This hearty salad is the ultimate in coziness—loaded with California walnuts and roasted veggies that bring gorgeous color to your table. Toss it all together with a creamy maple-tahini dressing that’s nutty, salty, and just sweet enough to keep things interesting. Find this recipe and more in Jenn Lueke's debut cookbook, "Don't Think About Dinner", coming January 2026.

Prep Time
25 Mins
Cook Time
30 Mins
Total Time
55 Mins
Calories
618
Total Fat
43
Saturated Fat
5
Polyunsaturated Fat
38
Cholesterol
0
Sodium
1362
Carbohydrates
53
Dietary Fiber
13
Total Sugars
17
Added Sugars
0
Protein
13
Calcium
159
Iron
5
Potassium
1250

Ingredients

Salad

  • 2 tsp dried thyme
  • 1 tsp garlic powder
  • 1 tsp dried rosemary
  • 1 tsp kosher salt
  • 1/2 tsp ground pepper
  • 4 cups shaved brussels sprouts
  • 2 medium sweet potatoes, peeled and medium-diced
  • 2 medium beets, peeled and medium-diced
  • 1 cup roughly chopped, unsalted California walnuts
  • 2 tbsp olive oil
  • 2/3 cup dry cranberries

Maple-Tahini Dressing

  • 3 tbsp olive oil
  • 3 tbsp tahini
  • 2 tbsp apple cider vinegar
  • Juice of 1 lemon
  • 1 tbsp pure maple syrup
  • 1 tbsp dijon mustard
  • 1 tsp kosher salt
  • 1/2 tsp garlic powder

Preparation

  1. Preheat the over to 400F. Line a sheet pan with parchment paper.
  2. In a large bowl, combine thyme, garlic powder, rosemary, salt and black pepper. Add the brussels sprouts, sweet potatoes, beets, walnuts and oil and mix well. Transfer the mixture to the prepared sheet pan.
  3. Bake until the vegetables are fork-tender and browned, 20 to 25 minutes. Let cool on the sheet pan for 5 to 10 minutes.
  4. In a large bowl, whisk together all of the dressing ingredients until smooth.
  5. Toss together the salad ingredients and dressing. Enjoy!
  6. To see the recipe video click here.