Roasted Brussels Sprouts Salad
Ingredients
The salad
-
1
lb
Brussels sprouts
-
1
lb
sweet potatoes
-
2
Tbsp
extra virgin olive oil
-
⅛
tsp
salt
-
⅛
tsp
pepper
-
⅓
cup
Southern Grove Chopped Pecans
-
2
oz
goat cheese
Maple Dijon Vinaigrette
-
2
Tbsp
maple syrup
-
2
Tbsp
apple cider vinegar
-
1
tsp
Dijon mustard
-
¼
cup
extra virgin olive oil
-
¼
tsp
garlic powder
-
¼
tsp
salt
-
¼
tsp
pepper
Instructions
- Preheat the oven to 400ºF.
- Wash and cut the Brussels sprouts in half, and peel and dice the sweet potatoes into ¾-inch cubes.
- Line a large baking sheet with parchment paper, placing the Brussels sprouts on one side and the sweet potatoes on the other.
- Drizzle olive oil over the vegetables and season with salt and pepper, then toss to coat.
- Roast the vegetables for 20 minutes, stir, and roast for an additional 10 minutes until browned and tender.
- While the vegetables roast, prepare the vinaigrette by whisking together maple syrup, apple cider vinegar, Dijon mustard, olive oil, garlic powder, salt, and pepper.
- Toast the pecans in a skillet over medium heat for 2-3 minutes until fragrant.
- Combine the roasted vegetables and toasted pecans in a large bowl, drizzle with half the vinaigrette, and toss to combine.
- Crumble goat cheese over the salad just before serving.
Nutrition Facts (estimated)
Servings
4-6
Calories
366
Total fat
24g
Total carbohydrates
33g
Total protein
7g
Sodium
301mg
Cholesterol
0mg
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