Roasted Brussels Sprouts Salad

Name: Roasted Brussels Sprouts Salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 5 1 cup each
Ingredients: 1 lb. Brussels sprouts*; 1 lb. sweet potatoes*; 2 Tbsp extra virgin olive oil; 1/8 tsp salt; 1/8 tsp pepper; 1/3 cup Southern Grove Chopped Pecans*; 2 oz. goat cheese; 2 Tbsp maple syrup; 2 Tbsp apple cider vinegar; 1 tsp Dijon mustard; 1/4 cup extra virgin olive oil; 1/4 tsp garlic powder; 1/4 tsp salt; 1/4 tsp pepper

User Reviews

4.9

42 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings
5 1 cup each
Calories
366 kcal
Course
Side Dish, Dinner
Cuisine
American

Roasted Brussels Sprouts Salad

Nancy Wheeler

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This cozy Roasted Brussels Sprouts Salad features roasted vegetables, toasted pecans, creamy goat cheese, and a tangy maple Dijon dressing.

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Ingredients

Servings

Salad

1 lb. Brussels sprouts* $2.89
1 lb. sweet potatoes* $0.86
2 Tbsp extra virgin olive oil $0.26
1/8 tsp salt $0.01
1/8 tsp pepper $0.01
1/3 cup Southern Grove Chopped Pecans* $0.78
2 oz. goat cheese $1.00

Maple Dijon Vinaigrette

2 Tbsp maple syrup $0.64
2 Tbsp apple cider vinegar $0.15
1 tsp Dijon mustard $0.02
1/4 cup extra virgin olive oil $0.52
1/4 tsp garlic powder $0.02
1/4 tsp salt $0.02
1/4 tsp pepper $0.02

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Instructions

Preheat the oven to 400ºF. Wash the Brussels sprouts and cut them in half. Peel and dice the sweet potatoes into ¾-inch cubes.
Line a large baking sheet with parchment, then add the Brussels sprouts to one side and the sweet potatoes to the other side. Drizzle olive oil over the vegetables and add a pinch of salt and pepper. Toss until the vegetables are coated in oil.
Transfer the vegetables to the oven and roast for 20 minutes. Give the vegetables a good stir, keeping them each on their own side, then roast for an additional 10 minutes or until the Brussels sprouts are browned and the sweet potatoes are tender.
While the vegetables are roasting, make the maple Dijon vinaigrette. Whisk together the maple syrup, apple cider vinegar, Dijon mustard, olive oil, garlic powder, salt, and pepper.
Add the chopped pecans to a skillet and place over medium heat. Stir and cook the pecans for 2-3 minutes, or just until they begin to smell toasty, then remove them from the heat.
Once the vegetables have finished roasting, transfer them to a large bowl and add the toasted nuts. Drizzle with half of the vinaigrette and toss to coat. Add more dressing to your liking.
Crumble the goat cheese over the salad just before serving. Enjoy!

Notes

*Get special rewind prices on these ingredients at ALDI this Thanksgiving season, featuring the lowest prices since 2019! Prices listed are what I paid. The prices and ingredient availability may vary by location.