Happy Day-After-Thanksgiving! I’m guessing you’re either still sleeping off a food coma, bustling about in prep for another celebration with Family and Friends, shopping all those black Friday sales {in stores or online}, OR putting up your Christmas decorations!Josh and I are at my parents today with full intentions of turning on the Christmas movies and music and putting up the Christmas decorations, okay maybe those are more my plans than his, but I’m sure he’ll silently cheer me on. Tomorrow we hope to do our own Christmas decorations and have plans to buy our first real tree – I’m beyond excited and cannot wait to have my house filled with the smell of fresh pine needles.
In what seems to be Lemons and Basil tradition, I’m here to share a yummy salad with you after what I’m guessing was a wonderful Thanksgiving, full of way too much food – or at least that’s the case for me! I tend to gravitate towards the greens after a few large meals, my tummy craves something a bit more simple, less rich, and let’s just be real, a little fiber. And that’s exactly what this Roasted Sweet Potato and Brussels Sprout Salad is. However, it will still suffice your Fall-festive cravings, as this salad is loaded with roasted sweet potatoes and brussels sprouts, combined with garbanzo beans, dried cranberries, and goat cheese, then topped with a quick Maple Balsamic Dressing. I truly think I could have eaten this salad for Thanksgiving, along with a little dessert of course, and have been completely satisfied. It’s that good.
And not only is it good, but it comes together in 20-25 minutes. However, I’m guessing you’ve got some yummy veggies left over from yesterday’s feast, in which case you could easily skip the roasted sweet potatoes and brussels sprouts, add in your own tasty leftovers and have this salad made in even less time! Not to mention, help use up those leftovers!
Enough chatting from me, I’ve got a tree to decorate – hope you all have a wonderful holiday weekend with those you love!
Roasted Sweet Potato and Brussels Sprout Salad
Ingredients
- For the roasted vegetables:
- 10 brussels sprouts finely chopped
- 1 medium sweet potato diced
- coconut oil cooking spray
- 2 tsp coconut sugar
- cinnamon just enough to lightly coat
- sea salt Just enough to lightly coat
- Salad Fixings:
- 2 cups spinach
- 2 cups mixed greens
- 1/2 cup garbanzo beans
- 2 tbsp died cranberries
- 1 oz goat cheese
- For the Dressing:
- 2 tbsp balsamic vinegar
- 1 tbsp maple syrup
- 2 tbsp almond milk
- 1/8 tsp black pepper
Instructions
- Preheat oven to 400 degrees and prep baking sheet with coconut oil cooking spray.
- Add diced sweet potatoes to greased baking sheet and spread into single layer {should only take up about half the pan}. Spray sweet potatoes with light layer of coconut oil cooking spray, then sprinkle with 1 tsp coconut sugar, and a light layer of cinnamon and sea salt.
- Roast sweet potatoes for 5 minutes, then remove pan and add chopped brussels sprouts to other half of pan. Repeat the same process, spraying a light layer of coconut oil cooking spray on brussels sprouts, then sprinkle with remaining tsp coconut sugar, and a light layer of cinnamon and sea salt.
- Return pan to oven and roast another 5-6 minutes. Remove pan, flip both brussels sprouts and sweet potato, and bake another 5 minutes, or until sweet potatoes are tender and brussels sprouts are cooked and slightly crispy.
- Once veggies are cooked, allow to cool 5-10 minutes, then divide spinach and mixed greens between two plates or large bowls, layer with sweet potatoes, brussels sprouts, garbanzo beans, dried cranberries, and goat cheese.
- For the dressing, add balsamic vinegar, maple syrup, almond milk, and black pepper, to small jar or bowl and whisk until well blended. Feel free to double or triple recipe, for leftovers.
- Drizzle salad with dressing and serve.
