Roasted Sweet Potato and Brussel Sprout Salad with Cinnamon Balsamic Dressing
User Reviews
5
3 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
3 Servings
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Course
Main Course
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Cuisine
American
Roasted Sweet Potato and Brussel Sprout Salad with Cinnamon Balsamic Dressing
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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
Roasted Sweet Potatoes and Brussel Sprouts:
- 8 ounces Brussels sprouts halved
- 1 sweet potato chopped into ½-inch cubes, small
- 2 Tbsp avocado oil
- ½ tsp paprika
- ½ tsp salt to taste, sea salt
For the Salad:
- 5 ounces spring greens or greens of choice
- 1 avocado sliced
- ¼ red onion thinly sliced, small
- 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 garlic peeled and minced, very small clove
- 1 Tbsp pure maple syrup
- 2 tsp mustard stone ground
- ½ tsp ground cinnamon
- ¼ tsp salt to taste, sea salt
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!
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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