Roasted Sweet Potato and Brussel Sprout Salad with Cinnamon Balsamic Dressing
An explosion of color and flavor in one massive salad! Celebrate both raw and cooked veggies in this filling meal!
Servings: 3 Servings
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:
- 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!