Roasted Pear, Brussels Sprout and Sweet Potato Salad

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.


  • 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 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 1 tsp wholegrain mustard
  • 2 tsp raw honey


  1. Preheat oven to 200 degrees celsius.
  2. 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.
  3. To make the dressing, place ingredients in a screw-top jar, season to taste; shake well to combine.
  4. Combine roasted pear, sprouts and sweet potato with rocket and the dressing in a large bowl; toss well to combine.
  5. Serve sprinkled with goats cheese.


  1. Pat Swan
    July 29, 2018 / 7:26 am

    Hi Georgia, OOnie just loves ll the ingredients, cant wait to aste..

    • georgiasbalancedlife
      July 30, 2018 / 2:46 am

      Hi Nana, yay! Let me know how you guys enjoy it! xx

  2. Dee Baines
    August 1, 2018 / 1:54 am

    Hi Georgia,

    I am making this for Kate’s welcome dinner tomorrow night. I t ticks all her boxes; Brussels sprouts, sweet potato, rocket. She has been craving good veges and fruit.
    Thanks xx

    • georgiasbalancedlife
      August 2, 2018 / 8:34 am

      Hi Dee, Aw that has made my day! I hope you enjoy having your baby girl back! Welcome home Kate! xx

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