Sweet potato salad with brussels sprouts

What’s better than hearty vegetables and potatoes? Those covered in a sweet, tangy dressing, of course! This warm salad is loaded with roasted nuts, cranberries, and fresh herbs, creating the ideal side dish or wholesome, energizing lunch. Perfect for sharing, it’s a dish that will have your guests asking how something this nutritious can feel so indulgent.

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Ingredients

SERVINGS:

Calories: 1620 Protein: 20 g

Salad

3.0 cups brussels sprouts, halved
8.45 cups water (for boiling Brussels sprouts and sweet potatoes)
2.0 sweet potatoes, peeled and cut into medium cubes
.5 tbsp. pepper
.5 tbsp. salt
1.0 cups roasted walnuts
.5 cups cranberries

For the vinaigrette

.25 cups balsamic vinegar
2.0 tbsp. dijon mustard
2.0 tbsp. agave honey
.5 tsp. salt
.25 tsp. pepper
.5 cups olive oil

Garnish

fresh oregano or basil

Preparation

Prepare the Brussels sprouts: Cut the Brussels sprouts in half and boil them in water for 10 minutes. Drain and let them cool.
Prepare the sweet potatoes: Next, boil the cubed sweet potatoes until soft. Drain and let them cool.
Mix the salad base: In a bowl, mix the Brussels sprouts with the sweet potato, pepper, salt, walnuts, and cranberries. Stir until well mixed.
Prepare the dressing: In a separate bowl, prepare the vinaigrette by mixing all the ingredients. Pour it on the salad, then stir to combine.
Finish: Garnish with fresh oregano or basil.