Quick Winter Salad with Roasted Brussels Sprouts

sweet and salty in perfect balance

Schneller Wintersalat mit Rosenkohl
goal Muscle Building
Total time 35 mins
Schwierigkeit Easy
Nutritional value (per portion)
Kcal 380
Protein 6 g
Fat 18 g
KH 47 g
Ingredients …

4 Persons

Deine Einkaufsliste

400 g Brussels sprouts
2 sweet potatoes
60 g dried cranberries
2 red onions
2 tbsp Coconut oil
Coconut oil
Coconut oil
The best choice for cooking and general health
6.99 €
320g jar
(21.84 €/1 kg)
3 tbsp maple syrup
1 tbsp balsamic vinegar
0.5 tsp cinnamon
1 tbsp fresh rosemary
40 g pecans
optional salad field salad

Quick Winter Salad with Roasted Brussels Sprouts

sweet and salty in perfect balance

By: Anne-Sophie Hoffman
Sick of deciding what to cook for dinner again? Then our quick winter salad is for you. It comes together in just a few steps and makes top-notch leftovers. Oven-roasted vegetables and crunchy pecans are drizzled with a sweet and sour dressing, making this salad one to add to your dinner rotation.


  • Preheat the oven to 220° C.
  • Clean the Brussels sprouts. Remove all the leaves that have yellowed. Slice the sprouts in half.
  • Peel the sweet potato. Cut it into bite-sized pieces.
  • In a small bowl, mix the oil, maple syrup, balsamic vinegar, cinnamon, rosemary, salt, and pepper.
  • Place a piece of parchment paper onto a baking tray. Spread the vegetables evenly over it. Cover with the marinade.
  • Roast the vegetables for 20-25 minutes at 220° C.
  • Add the pecans to the baking tray. Bake everything for another 10-15 minutes.
  • Serve the roasted vegetables with field salad. Top with the dried cranberries.
  • Enjoy!
Our tip Quick Winter Salad with Roasted Brussels Sprouts

Our Tip: Warm Winter Salad

Can't get enough of the flavor of warm vegetables in your salad? Our recipe for warm autumn salad will have you whipping up oven-roasted vegetables with a creamy tahini dressing.
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