| Prep: 15 mins | Cook: 25 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 273 | 15g | 2g | 31g |
| sugars | fibre | protein | salt |
| 13g | 6g | 5g | 0.41g |
I can’t help but feel a touch of anticipation every time I prepare the Brussels Sprouts and Sweet Potato Salad. The harmonious symphony of flavors, the varied textures, and the vibrant colors of this dish, all contribute to its undeniably appealing nature. It doesn’t hurt that it’s a feast for the eyes too. Just look at the image below and tell me you’re not tempted to dive in!
Finding Inspiration
Recalling my Colorado roots, the ingredients in this recipe mimic the varied hues of autumn in the Rocky Mountains – the reds, oranges, and browns. Here, the hearty Brussels sprouts take center stage, a mainstay in many of my dishes, while the sweet potatoes add a touch of sweetness and comfort. Even when I’m miles away from home, this refreshing salad transports me back to my beloved mountain scapes.
The Health Punch
But this salad isn’t just about the flavor and the visual appeal. It’s a powerhouse of nutrition. Brussels sprouts are a rich source of several vitamins, minerals, and antioxidants. Sweet potatoes are a fantastic source of beta-carotene, fiber, and other essential nutrients. Let’s not forget the pecans and raisins which add a delightful crunch and sweetness to the dish while contributing their share of health benefits.
And while it might be a departure from my usual rustic mountain fare, the Brussels Sprouts and Sweet Potato Salad is one that’s memorable for a myriad of reasons. It doesn’t just satisfy the palate, but also nourishes the body, stokes the imagination, and ignites my love for cooking anew.
Culinary Pairings
Given its fantastic flavor, this salad can seamlessly fit into any menu. It holds its own as a delightful main dish for a light lunch. Alternatively, it can act as a side dish that complements stronger, robustly flavored recipes. Think along the lines of roasted game meat, trout, or even a hearty beef stew. If you’re looking for something a bit more sophisticated, try pairing it with a skillet-roasted chicken or a salmon dish with melting cherry tomatoes. This flexible recipe is sure to sublimely blend with a plethora of dining experiences.
Rooted in a love for nature, an appreciation for wholesome, nutritious ingredients, and a passion for flavor, this is a recipe I’m thrilled to have in my culinary arsenal. I hope it brings you as much joy and satisfaction as it does me. Happy cooking!
What You’ll Need
- 1 pound Brussels sprouts
- 1 large sweet potato
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon Dijon mustard
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- 1/4 cup raisins
- 1/4 cup chopped pecans
- 1 medium-sized red apple
- 6 cups mixed salad greens
Method
Step One
Preheat your oven to 400 degrees F (200 degrees C). While waiting for the oven to heat, trim the Brussels sprouts and cut them in half. Peel the sweet potato and cut into 1-inch cubes.
Step Two
Place the Brussels sprouts and sweet potato on a large baking sheet. Drizzle them with 2 tablespoons of the olive oil, then sprinkle with the salt and pepper. Toss everything to make sure the vegetables are evenly coated, then arrange them in a single layer on the pan.
Step Three
Roast the vegetables in the preheated oven for 15 to 20 minutes, stirring once or twice, until they are tender and lightly caramelized. Remove from the oven and set aside to cool slightly.
Step Four
While the vegetables are roasting, make the dressing. In a small bowl, whisk together the Dijon mustard, honey, and apple cider vinegar. Slowly drizzle in the remaining tablespoon of olive oil while continuing to whisk the dressing until it thickens.
Step Five
In a large mixing bowl, combine the roasted vegetables, raisins, chopped pecans, and diced apple. Drizzle the dressing over the top and toss everything to combine well. Taste the salad and adjust the seasoning with extra salt and pepper, if necessary.
Step Six
Place the mixed salad greens on serving plates and top with the dressed vegetable mixture. Serve the Brussels Sprouts and Sweet Potato Salad immediately, while the vegetables are still warm.
