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.
- Time: 55 min
- Servings: 4
Source: Feel Good with California Walnuts - Feel Good with California Walnuts
Ingredients
- Dried thyme
- Garlic powder
- Dried rosemary
- Kosher salt
- Ground pepper
- Shaved brussels sprouts
- Medium sweet potatoes, peeled and medium-diced
- Medium beets, peeled and medium-diced
- Roughly chopped, unsalted California walnuts
- Olive oil
- Dry cranberries
- Tahini
- Apple cider vinegar
- Juice of 1 lemon
- Pure maple syrup
- Dijon mustard