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Roasted Vegetable Salad

Prep 10 min

Cook 15 min

Ready in 25 min

Packed with Brussels sprouts, pecans, and apples, this warm salad brings all the cozy fall vibes to your table.

Ingredients

24 oz. (680 g) Brussels sprouts, trimmed and halved (quarter large ones)
1 large red onion, sliced into thin wedges
2 tbsp (30 mL) vegetable oil
2 tbsp (30 mL) Savory Maple Spice Blend
2 cups (500 mL) cooked wild rice, barley, or farro (see cook’s tip)
2 small red apples, cored and diced
¾ cup (175 mL) toasted chopped pecans
Optional: Goat cheese

6 tbsp (90 mL) oil
¼ cup (60 mL) Dijon mustard
3 tbsp (45 mL) honey
2 tbsp (30 mL) white wine vinegar
1 tbsp (15 mL) Savory Maple Spice Blend

Directions

Preheat the oven and the Stone Bar Pan to 425°F (220°C).
Combine the Brussels sprouts and onion in a large bowl and toss with the oil and spice blend. Transfer to the pan and roast for 19–21 minutes, or until softened and slightly charred.
Combine the dressing ingredients in a small bowl. Transfer the grain and vegetables to a large bowl. Add the dressing and toss to combine. Toss with the apple, pecans, and goat cheese, if you’d like.

Yield:

8 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 330 , Total Fat 20 g, Saturated Fat 2.5 g, Cholesterol 0 mg, Sodium 500 mg, Carbohydrate 37 g, Fiber 6 g, Sugars 18 g (includes 10 g added sugar), Protein 6 g