Description
A colorful and nutritious salad featuring roasted sweet potatoes, Brussels sprouts, and a tangy vinaigrette.
Ingredients
Scale
- 1 pound Brussels sprouts, trimmed and shredded
- 2 medium sweet potatoes, peeled and diced
- 2 tablespoons olive oil
- 1/3 cup dried cranberries
- 1/4 cup toasted pecans, chopped
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Preheat oven to 425°F (220°C). Toss diced sweet potatoes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, stirring halfway, until tender and caramelized.
- While sweet potatoes roast, trim Brussels sprouts and shred them finely using a knife or food processor.
- In a small bowl, whisk together the lemon juice, Dijon mustard, remaining olive oil, salt, and pepper to make the vinaigrette.
- In a large bowl, combine shredded Brussels sprouts, roasted sweet potatoes, dried cranberries, toasted pecans, and Parmesan cheese.
- Drizzle salad with vinaigrette and toss until everything is evenly coated. Adjust seasoning to taste and serve immediately.
Notes
- This salad can be served warm or cold.
- Feel free to add other ingredients like nuts or seeds for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 10mg