Warm Winter Root Salad

Serves 4 to 6 


For the roasted Brussels sprouts; 

3 Tbs. olive oil 

3 cups Brussels sprouts, ends trimmed, yellow leaves removed

Salt, to taste 

For the roasted butternut squash: 

2 Tbs. olive oil 

3 ½ cups butternut squash, peeled, seeded and cut into 2cm squares 

2 Tbs. honey 

½ Tbs. cumin 

½ tsp. ground cinnamon 

Other ingredients: 

100g pecan nuts 

1 cup dried cranberries 


2 Tbs. pomegranate rubies

2 Tbs. macadamia nuts, chopped 

For the dressing: 

¼ cup apple cidered vinegar 

2 Tbs. sesame oil 

1 tsp. tamari sauce 

1 tsp. mustard 


1 tsp. honey 

For the roasted Brussels sprouts

  1. Preheat oven to 200 degrees Celsius 
  2. Lightly grease a foil-lined baking sheet with 1 Tbs. olive oil 
  3. Slice all the Brussels sprouts in half 
  4. In a bowl, combine Brussels sprouts, 2 Tbs. olive oil and salt to taste, and toss
  5. Place onto the baking sheet, cut side down, and roast in the oven for about 20 to 25 minutes. 
  6. During the last 5 minutes of roasting, turn them over for even browning 

For the roasted butternut: 

  1. Preheat oven to 200 degrees Celsius 
  2. Lightly grease a foil-lined baking sheet with 1 Tbs. olive oil 
  3. In a medium bowl, mix together the cubed butternut squash, 1 Tbs. olive oil, honey, cumin, cinnamon, and toss
  4. Place the butternut squash in a single layer on the baking sheet
  5. Bake for 20 to 25 minutes, turning over halfway through the baking, until softened
  6. In a large bowl, combine the roasted Brussels sprouts, roasted butternut, pecan nuts, cranberries and mix to combine
  7. Mix all the dressing ingredients together 
  8. When you are ready to serve, pour over the dressing and mix to combine. Serve immediately 

Source: GTP, Pg. 34 



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