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–+ servings
Roasted brussels sprouts salad

Roasted Brussels Sprouts Salad

Ultra-satisfying Roasted Brussels Sprouts Salad with sweet potato, dried cranberries, feta and pecans won't leave you feeling hungry minutes later like some light-weight salads. And with its amazing maple balsamic dressing, these hearty veggies taste as good as they look.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Course: Main Course, Salad
Cuisine: American, Mediterranean
Ingredients Method Notes

Ingredients
  

  • 6 cups sweet potatoes peeled and cubed into 1 ½" pieces
  • 6 cups brussels sprouts
  • 3 tablespoons olive oil
  • 2 tablespoons maple syrup
  • ½ teaspoon Himalayan sea salt
  • 5 oz container baby kale
  • ¾ cup feta
  • ¾ cup craisins
  • ¾ cup pecans
Balsamic Maple Salad Dressing
  • ⅛ teaspoon Himalayan sea salt
  • ⅛ cup olive oil extra virgin
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon maple syrup
  • 1 tablespoon water
  • ¼ teaspoon fresh minced garlic

Method
 

  1. Preheat the oven to 450° Fahrenheit.
  2. Wash and peel the sweet potatoes. Then dice them into 1 ½" pieces. Set them aside in a large bowl.
  3. Wash the brussels sprouts and trim off any brown from the stems. Then slice them in half, lengthwise. Combine the sprouts with the sweet potatoes.
  4. Make a glaze with 2 tablespoons of maple syrup, 3 tablespoons of olive oil and ½ teaspoon salt in a little container. Reserve two tablespoons. Then pour the remaining glaze over the sweet potatoes and brussels sprouts and toss thoroughly.
  5. Toss pecans with remaining glaze and set aside.
  6. Line a baking sheet with parchment paper and then spread sweet potato and brussels sprouts mixture on it.
  7. Bake for 35 minutes. Then spread the baby kale on top of the sweet potatoes and brussels sprouts and sprinkle pecans on top of everything. Drizzle any remaining glaze over the top. Bake for 10 more minutes or until the kale just barely begins to wilt. Also keep an eye on the pecans so they don't burn.
  8. Remove the cookie sheet from the oven and let the roasted vegetables mixture cool down.
  9. Meanwhile, prepare the salad dressing with salt, olive oil, balsamic vinegar, maple syrup, water and garlic.
  10. Toss everything with the desired amount of dressing and then serve immediately.

Notes

This Roasted Brussels Sprouts Salad goes great with oven-baked tilapia or grilled meat of your choice, for an all-around incredible, healthy meal.

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