This Roasted Sweet Potato and Brussels Sprouts Salad is loaded with tasty roasted veggies, dried cranberries, garbanzo beans, goat cheese and topped with a Maple Balsamic dressing.
Roast 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)
- 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.
Salad
- 2 cup spinach
- 2 cup mixed greens
- 1/2 cup garbanzo beans
- 2 tbsp dried cranberries
- 1 oz goat cheese
- 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.
Dressing
- 2 tbsp balsamic vinegar
- 1 tbsp maple syrup
- 2 tbsp almond milk
- 1/8 tsp black pepper
- 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.
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