Roasted Pear, Brussels Sprout and Sweet Potato Salad

This roasted winter vegetable salad served with a sticky mustard and honey dressing is great to serve as a vegetarian main or a hearty side salad.

Preparation time: 10 minutes
Cooking time: 25 minutes
Recipe from GH Nutrition

1 large pear 
250g brussels sprouts, halved
½ medium sweet potato, chopped coarsely
2 teaspoons extra virgin olive oil
1 teaspoon finely chopped fresh rosemary leaves
3 cups baby rocket leaves
50g goat’s cheese, crumbled

Mustard and Honey Dressing Ingredients:
2 tablespoons olive oil
2 tablespoons apple cider vinegar
1 teaspoon wholegrain mustard
1 teaspoon raw honey

Preheat oven to 200 degrees celsius.
Cut unpeeled pear into 8 wedges; remove core. Combine pear, sprouts and sweet potato with the oil and rosemary in a small baking dish, season.  Roast for about 25 minutes or until golden and tender.
To make the dressing, place ingredients in a screw-top jar, season to taste; shake well to combine.
Combine roasted pear, sprouts and sweet potato with rocket and the dressing in a large bowl; toss well to combine. Serve sprinkled with goats cheese.  

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