Roasted Sweet Potato and Brussel Sprout Salad with Cinnamon Balsamic Dressing

Name: Roasted Sweet Potato and Brussel Sprout Salad with Cinnamon Balsamic Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 3 Servings
Ingredients: 8 ounces Brussels sprouts; 1 small sweet potato; 2 Tbsp avocado oil; ½ tsp paprika; ½ tsp sea salt; 5 ounces spring greens; 1 avocado; ¼ small red onion; 1/2 cup feta cheese; ¼ cup sunflower seeds; ⅓ cup dried cranberries; 1/3 cup avocado oil; ¼ cup balsamic vinegar; 1 very small clove of garlic; 1 Tbsp pure maple syrup; 2 tsp Stone ground mustard; ½ tsp ground cinnamon; ¼ tsp sea salt

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
3 Servings
Course
Main Course
Cuisine
American

Roasted Sweet Potato and Brussel Sprout Salad with Cinnamon Balsamic Dressing

Tyler Espinosa

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An explosion of color and flavor in one massive salad! Celebrate both raw and cooked veggies in this filling meal!

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Ingredients

Servings

Roasted Sweet Potatoes and Brussel Sprouts:

8 ounces Brussels sprouts halved
1 small sweet potato chopped into ½-inch cubes
2 Tbsp avocado oil
½ tsp paprika
½ tsp sea salt to taste

For the Salad:

5 ounces spring greens or greens of choice
1 avocado sliced
¼ small red onion thinly sliced
1/2 cup feta cheese
¼ cup sunflower seeds
⅓ cup dried cranberries

Cinnamon Balsamic Dressing:

1/3 cup avocado oil
¼ cup balsamic vinegar
1 very small clove of garlic peeled and minced
1 Tbsp pure maple syrup
2 tsp Stone ground mustard
½ tsp ground cinnamon
¼ tsp sea salt to taste

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Instructions

Roast The Vegetables:

Preheat the oven to 400 degrees F. Place the chopped vegetables on a baking sheet, drizzle with avocado oil and sprinkle with paprika and sea salt. Use your hands to toss everything together until well-coated in oil and seasoning. Roast for 20 to 25 minutes, giving the baking sheet a shake half-way through, or until the vegetables are golden-brown and cooked through.
You can either serve the salad with the vegetables still warm, or you can allow them to cool to room temperature or chill them in the refrigerator before serving. The choice is yours!

Make the Dressing:

Add all of the ingredients for the dressing to a small blender (I use my Magic Bullet) and blend until combined. If you don’t have a small blender, simply whisk everything together until it’s creamy. Store the dressing in a sealed jar until ready to use. You can make the dressing up to 10 days in advance and it becomes more flavorful over time!

Prepare the Salad:

Add the ingredients for the salad to a large serving bowl and add the roasted vegetables. Drizzle in your desired amount of cinnamon balsamic dressing and toss until everything is coated in dressing. Serve and enjoy!