Elevate your salad game with this vibrant and nutritious Shredded Brussels Sprout Salad with Roasted Sweet Potatoes.
This dish marries the earthy flavors of roasted sweet potatoes with the fresh, slightly bitter taste of Brussels sprouts, all rounded off with a tangy dressing and crunchy nuts.
Perfect for a healthy lunch, a side dish, or even a festive table, this salad is not only delicious but also a feast for the eyes.
Ingredients
For the Salad:
1 pound sweet potatoes, peeled and diced into small cubes, 1 tablespoon olive oil, Salt and pepper, to taste
1 pound Brussels sprouts, trimmed and shredded, 1/2 cup dried cranberries, 1/2 cup chopped walnuts or pecans, toasted, 1/4 cup grated Parmesan cheese (optional)
For the Dressing:
3 tablespoons olive oil, 2 tablespoons apple cider vinegar
1 tablespoon maple syrup or honey, 1 teaspoon Dijon mustard, Salt and pepper, to taste
Directions
Roast the Sweet Potatoes:
Preheat your oven to 425°F (220°C).
Toss the diced sweet potatoes with 1 tablespoon olive oil, salt, and pepper on a baking sheet.
Spread in a single layer and roast for 25-30 minutes, or until tender and caramelized, stirring halfway through. Allow to cool slightly.
Prepare the Brussels Sprouts:
While the sweet potatoes are roasting, use a food processor with a slicing attachment, a mandoline, or a sharp knife to shred the Brussels sprouts thinly.
Place the shredded Brussels sprouts in a large salad bowl.
Toast the Nuts:
In a small skillet over medium heat, toast the chopped walnuts or pecans, stirring frequently, until they are golden and fragrant. This should take about 3-5 minutes. Set aside to cool.
Mix the Dressing:
In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup or honey, Dijon mustard, salt, and pepper until well combined.
Assemble the Salad:
To the bowl with the shredded Brussels sprouts, add the roasted sweet potatoes, dried cranberries, toasted nuts, and grated Parmesan cheese, if using.
Pour the dressing over the salad and toss until everything is evenly coated.
Serve:
This salad can be served immediately or chilled for an hour in the refrigerator to allow the flavors to meld. It’s delicious both warm and cold.
Personalizing Your Salad
Add Protein: For a more substantial meal, add grilled chicken, roasted chickpeas, or crispy tofu.
Cheese Variations: Swap out Parmesan for goat cheese, feta, or blue cheese for a different flavor profile.
Nut Options: Almonds, cashews, or seeds like pumpkin or sunflower seeds can replace walnuts or pecans.
Dressing Variations: Feel free to experiment with your favorite vinaigrette or even a creamy dressing for a different twist.
Conclusion
This Shredded Brussels Sprout Salad with Roasted Sweet Potatoes is a harmonious blend of flavors and textures.
It’s a testament to how versatile and satisfying salads can be, making it a perfect choice for health-conscious individuals and food enthusiasts alike.
Whether you’re looking for a light lunch or a side dish that stands out, this recipe promises to deliver both nutrition and taste in every bite.
FAQs
Can I make this salad ahead of time?
Yes, you can prepare the components of the salad in advance. However, it’s best to dress the salad no more than an hour before serving to keep the Brussels sprouts crisp.
How long does this salad keep?
This salad can be stored in an airtight container in the refrigerator for up to 2 days. Note that the nuts may lose some of their crunch over time.
Can I use bottled dressing?
Absolutely. If you’re short on time or prefer a particular bottled dressing, feel free to use it as a convenient alternative.
Is this salad gluten-free?
Yes, as long as you ensure that all the individual ingredients used are gluten-free, this salad is naturally gluten-free.