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RECIPE
15 INGREDIENTS 8 STEPS 20min

Roasted Sweet Potato and Brussels Sprouts Salad

5.0
3 Ratings
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.
Roasted Sweet Potato and Brussels Sprouts Salad Recipe | SideChef
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.
With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
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With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
20min
Total Time
$1.10
Cost Per Serving

Ingredients

Servings
4
US / METRIC

Roasted Vegetables

10
Brussels Sprouts , finely chopped
1
Medium Sweet Potato , chopped
as needed
Coconut Oil Cooking Spray
to taste
Ground Cinnamon
to taste

Salad Fixings

2 cups
Salad Greens
1/2 cup
Canned Chickpeas
2 Tbsp
Dried Cranberries
2 Tbsp
Goat Cheese

Dressing

2 Tbsp
Balsamic Vinegar
2 Tbsp
Almond Milk
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
167
FAT
6.2 g
PROTEIN
4.7 g
CARBS
24.1 g

Cooking Instructions

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Step 1
Preheat oven to 400 degrees F (200 degrees C) and prepare baking sheet with Coconut Oil Cooking Spray (as needed) .
Step 2
Add the Sweet Potato (1) to greased baking sheet and spread into single layer which should only take up about half the pan.
Step 3
Spray sweet potatoes with light layer of Coconut Oil Cooking Spray (to taste) then sprinkle with one teaspoon of the Coconut Sugar (1/2 Tbsp) , Ground Cinnamon (to taste) and Sea Salt (to taste) . Roast the sweet potatoes for five minutes.
Step 4
Take the tray out and add the Brussels Sprouts (10) to the rest of the pan. Season the brussels sprouts with the same method as the sweet potato cubes. Return pan to oven and roast another five to six minutes.
Step 5
Remove pan, flip both brussels sprouts and the sweet potatoes, and bake another 5 minutes, or until sweet potatoes are tender and brussels sprouts are cooked and slightly crispy.
Step 6
Allow the veggies to cool for 5 minutes, then divide the Fresh Spinach (2 cups) and Salad Greens (2 cups) between two plates or large bowls. Layer with the roast veggies, Canned Chickpeas (1/2 cup) , Dried Cranberries (2 Tbsp) , and Goat Cheese (2 Tbsp) .
Step 7
For the dressing, add Balsamic Vinegar (2 Tbsp) , Maple Syrup (1 Tbsp) , Almond Milk (2 Tbsp) , and  Ground Black Pepper (1/8 tsp) to a small jar and whisk until well-blended.
Step 8
Drizzle salad with dressing. Store any remaining dressing in the fridge.
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Nutrition Per Serving
Calories
167
% Daily Value*
Fat
6.2 g
8%
Saturated Fat
1.8 g
9%
Trans Fat
0.0 g
--
Cholesterol
5.6 mg
2%
Carbohydrates
24.1 g
9%
Fiber
4.0 g
14%
Sugars
11.4 g
--
Protein
4.7 g
9%
Sodium
191.2 mg
8%
Vitamin D
0.1 µg
0%
Calcium
99.2 mg
8%
Iron
2.2 mg
12%
Potassium
282.2 mg
6%
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