Shredded Brussel Sprout Salad with Roasted Sweet Potatoes
The best shredded brussels sprouts recipe! Goodies like roasted sweet potato, candied pecans, dried cranberries, pears, and gorgonzola cheese bring a beautiful display of color, flavor and texture to this healthy side dish! Make it any time of year, particularly during the holiday season!
Servings: 6 Servings
Calories: 500kcal
Equipment
Ingredients
Roasted Sweet Potato:
- 1 medium-sized sweet potato chopped into bite-sized pieces
- 1 to 2 Tbsp avocado oil
- Pinch sea salt
Brussel Sprout Salad:
- 1 pound brussel sprouts shaved into thin strips
- 1 large pear chopped into bite sized pieces
- 4 ounces crumbled gorgonzola cheese*
- ⅔ cup dried cranberries
- 1 cup candied pecans
Cinnamon Balsamic Vinaigrette:
- ¼ cup olive oil
- ¼ cup balsamic vinegar
- 2 Tbsp pure maple syrup
- ¼ tsp ground cinnamon
- 1/4 tsp sea salt to taste
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Chop the sweet potato into bite sized cubes and transfer them to a large baking sheet in an even layer. Drizzle with avocado oil (or olive oil) and sprinkle with sea salt. Use your hands to toss everything together until the potatoes are coated with oil and salt.
- Bake on the center rack of the oven for 20 to 25 minutes or until the sweet potatoes are golden brown and cooked through, stirring once after 15 minutes. Once the sweet potatoes are fully cooked, remove them from the oven and set them aside to cool. You can prepare the rest of the recipe while the sweet potatoes are cooling to room temperature.
- Add all of the ingredients for the balsamic dressing to a small bowl and whisk well until everything is combined. Set the dressing aside until ready to use.
- If you’re making the candied pecans, follow the instructions to prepare them. This can be done while the sweet potato is roasting or you can make them up to 1 week in advance.
- Rinse the brussel sprouts well under cool water, pat them dry with a paper towel, then transfer them to a cutting board. Hold the brussel sprouts by the stem (the root end), and use a sharp knife to carefully shave them into thin slices. Discard the hard stems. If you have a food processor, you can use the shredding blade (also known as the slicing attachment or shredding disc) to shave the brussel sprouts much quicker. You can also grate them using a box grater or mandoline slicer. Just watch your fingers!
- Transfer the shredded sprouts to a large mixing bowl along with the rest of the salad ingredients (roasted sweet potato, candied pecans, dried cranberries, gorgonzola, and chopped pear). Toss everything together until it is well combined.
- Pour the dressing into the large bowl and toss everything together until the ingredients are coated with dressing.
- Taste the salad for flavor and sprinkle it with sea salt to your personal taste. You can also drizzle in some extra balsamic vinegar or some lemon juice or add more gorgonzola cheese.
- Serve alongside your main dish for a full meal and enjoy!
Notes
*Use feta cheese or omit the cheese if you prefer.
Store leftover salad in an airtight container in the refrigerator for up to 2 days. The salad becomes even more flavorful the next day and the couple days following prep as the dressing soaks into the raw sprouts.
Nutrition
Serving: 1Serving (of 6) | Calories: 500kcal | Carbohydrates: 42g | Protein: 11g | Fat: 34g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 24mg | Sodium: 528mg | Fiber: 9g | Sugar: 21g