Roasted Brussels Sprouts, Walnuts, Sweet Potato and Beet Salad
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.
Ingredients:
Preparation:
Preheat the over to 400F. Line a sheet pan with parchment paper.
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.
Bake until the vegetables are fork-tender and browned, 20 to 25 minutes. Let cool on the sheet pan for 5 to 10 minutes.
In a large bowl, whisk together all of the dressing ingredients until smooth.
Toss together the salad ingredients and dressing. Enjoy!
To see the recipe video click here.
4 servings
1
- Amount per serving
- Calories618
- % Daily Value *
- Total Fat 43g56%
- Saturated Fat 5g25%
- Polyunsaturated Fat 38g
- Cholesterol 0mg
- Sodium 1362mg60%
- Total Carbohydrate 53g20%
- Dietary Fiber 13g47%
- Total Sugars 17g
- Includes 0g Added Sugars0%
- Protein 13g
- Calcium 159mg13%
- Iron 5mg28%
- Potassium 1250mg27%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.