Roasted-sweet-potato-salad-10
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Roasted Sweet Potato and Brussels Sprout Salad

This Roasted Sweet Potato and Brussels Sprouts Salad is loaded with tasty roasted veggies, combined with dried cranberries, garbanzo beans, and goat cheese, then topped with a Maple Balsamic dressing.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Lunch/Salad
Servings: 2
Calories: 239kcal
Author: Kaylee Pauley

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.

Nutrition

Serving: 1g | Calories: 239kcal | Carbohydrates: 47.2g | Protein: 8.6g | Fat: 3.4g | Saturated Fat: 1.8g | Polyunsaturated Fat: 0.1g | Cholesterol: 12.5mg | Sodium: 208.7mg | Fiber: 7.8g | Sugar: 24.3g