Description
A delicious salad combining roasted sweet potatoes, shredded Brussels sprouts, cranberries, pecans, and Parmesan, drizzled with a homemade 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
- For extra crunch, add more toasted pecans or substitute with walnuts.
- Can be served warm or cold, making it a versatile dish for any occasion.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salads
- Method: Roasting and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 5mg