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Roasted Sweet Potato and Brussel Sprout Salad with Cinnamon Balsamic Dressing

Roasted Sweet Potato & Brussels Sprouts Salad with Cinnamon Balsamic Dressing is a shockingly flavorful filling salad loaded with all sorts of goodies! Roasted veggies, avocado, red onion, feta cheese, sunflower seeds, and dried cranberries come together with the cinnamon balsamic dressing in an amalgamation of fall bliss!

Roasted Sweet Potato and Brussel Sprout Salad with Cinnamon Balsamic Dressing is a nutritious fall-inspired salad

For me, there are two types of salads. Summer salads, and fall salads. 

In my mind’s eye, summer salads could mean virtually anything wrapped in dressing, including pasta salad, potato salad, tuna salad, chicken salad, or of course, your typical green salad with whatever goodies you love (my Current Favorite Salad holds a special place in my heart).

Fall salads, on the other hand, are usually centered around leafy greens, and typically include some sort of roasted hearty vegetable, plenty of seeds or nuts, definitely some dried cranberries (or raisins) and tangy cheese. Avocado optional but also mandatory 😉

Wrap it all up with a cinnamon-infused balsamic vinaigrette, and now you’re fall-ing like you own it!

As you can tell, I think deep thoughts about salad.

Fall salad recipe with roasted brussels sprouts and sweet potatoes, dried cranberries, feta, avocado, and cinnamon balsamic vinaigrette. A healthy vegetarian salad recipe

Of course, the majority of the time I eat salad, there’s plenty of animal protein included. So not pictured: store-bought pre-cooked chicken mixed into this mass of yum.

For those evenings you’re craving a hearty and filling salad, this one is filling enough on its own. But if you’re like me and all of your meals include animal protein, just add rotisserie chicken, leftover baked or grilled chicken, or eat it with a salmon fillet.

While the ingredients list is more expensive than my usual, I promise you it isn’t complicated. We have three parts here: The roasted veggies, the salad, and the salad dressing.

Lettuce discuss.

Ingredients for Roasted Sweet Potato & Brussels Sprouts Salad:

For the Roasted Veggies: Sweet potato, brussel sprouts, avocado oil, paprika and sea salt. Simple, hearty, delightful!

For the Salad: Greens of choice (I use spring greens), avocado, red onion, feta cheese, dried cranberries, red onion, and sunflower seeds. The flavors are out of this world when they all come together!

For the Balsamic Dressing: avocado oil (or olive oil), balsamic vinegar, garlic, pure maple syrup, mustard, cinnamon, and sea salt. You’ll be blown away at how amazing this dressing is! Quadruple it and use it on everything!

Nutritious superfood Roasted Sweet Potato and Brussel Sprouts Salad with cinnamon balsamic vinaigrette, avocado, dried cranberries, avocado, and more

How to Make Fall Roasted Vegetables Salad:

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!

Nutritious superfood Roasted Sweet Potato and Brussel Sprouts Salad with cinnamon balsamic vinaigrette, avocado, dried cranberries, avocado, and more

More Healthy Salad Recipes For Fall:

May all the roasted veggie salads be with you this fall!

Nutritious superfood Roasted Sweet Potato and Brussel Sprouts Salad with cinnamon balsamic vinaigrette, avocado, dried cranberries, avocado, and more

Roasted Sweet Potato and Brussel Sprout Salad with Cinnamon Balsamic Dressing

Yield: 3 Servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

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

Ingredients

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

Instructions

Roast The Vegetables:

  1. 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.
  2. 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:

  1. 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:

  1. 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!
Roasted Sweet Potato and Brussel Sprout Salad with Cinnamon Balsamic Dressing is a nutritious fall-inspired salad

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Tracy

Monday 27th of September 2021

I tried this recipe last night and LOVED it! The dressing really adds so much great flavor and I will be using it for other salads as well. My family suggested trying toasted pecans instead of the sunflower seeds next time, so we will be trying that. Thank you for an awesome new autumn salad recipe. This is being added to my list of favorites!

Julia

Wednesday 29th of September 2021

Ooh, I love the idea of using toasted pecans! So happy you and your family enjoy it! xoxoxo

Shirley

Wednesday 22nd of September 2021

What a beautiful salad combo. We could make a meal out of this!

Caryn

Wednesday 22nd of September 2021

I would love this recipe but I still do not see the recipe card posting.

Elizabeth@pineconesandacorns.com

Wednesday 22nd of September 2021

I do not like Brussel sprouts but this beautiful and delicious looking salad might persuade me to try them. As for the dressing I cannot wait to put it on everything.

Elizabeth@pineconesandacorns.com

Wednesday 22nd of September 2021

@Elizabeth@pineconesandacorns.com, thank you for sharing!

catherine Powers-Craig

Wednesday 22nd of September 2021

I don't see a recipe card either.

Julia

Wednesday 22nd of September 2021

Hi Catherine! My apologies! I added the recipe so we should be good now. Let me know if you have any questions! xoxox

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