Brussel Sprout & Sweet Potato Fall Salad
A few weeks ago we went to one of my favorite Mexican restaurants for lunch and I ordered the “Roasted Brussel Sprouts” off their seasonal menu. They were seasoned and roasted in olive oil to perfection! I had them for an appetizer. but the serving size was enough for an appetizer + a full meal (not complaining at all). The next day I decided to throw together a colorful & healthy fall salad with the leftover brussel sprouts, roasted sweet potatoes, barley, dried cranberries, walnuts, and a cranberry vinaigrette.
It was amazing.
This recipe is definitely on “very healthy” side of the spectrum, but if you are looking a for a great, filling side dish or main attraction try out this Brussel Sprout & Sweet Potato Fall Salad. It is perfect for meal prep as well, lasts for a few days in the fridge!
What makes Brussel Sprout & Sweet Potato Fall Salad so great?
Every ingredient is good for you! Brussel sprouts are full of vitamin C, vitamin K, and vitamin B. Sweet potatoes are a great source of vitamin A and B. Barley has your fiber, cranberries have your antioxidants, and walnuts have those Omega 3’s and Omega 6’s! Sounds like a perfect health meal to me.
The holidays are a hard time to eat healthy(ish), but if you get a head start on season with some good-for-you recipes then you’ll feel more confident headed into the season of eating! Also, this recipe would be a great side dish on the Thanksgiving table…hint hint.
Looking for more salad inspiration? My four favorite salad bowls are a great place to start!
Looking for more healthy holiday recipes? Hit that subscribe button at the bottom of the page to stay in the loop when I post them starting next week! I have a great stuffed squash recipe, a nutella pumpkin pie that is dreamy, and my mom’s delicious cranberry sauce coming soon, plus many more between Thanksgiving and Christmas!