Healthy(ish) cooking on a Budget(ish)

Brussel Sprout & Sweet Potato Fall Salad

Brussel Sprout Sweet PotatoA 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!

 

Brussel Sprout Salad

Print Recipe
Brussel Sprout & Sweet Potato Fall Salad
Sweet Potato Brussel Sprout
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Sweet Potato Brussel Sprout
Instructions
  1. To roast your brussel sprouts & sweet potatoes, preheat the oven to 375. Line a cookie sheet with parchment paper. Toss the chopped veggies in olive oil and seasonings. Cook for about 25 minutes (until soft with slightly crisp edges).
  2. Once veggies have been roasted, add to a bowl with the cooked barley, cranberries, and walnuts. Toss!
  3. When you are ready to eat, add cranberry or your favorite vinaigrette and toss again. Don't add the dressing until you are ready to eat or serve or else it will become mushy.
Recipe Notes

Pro tip: If reheating, reheat on the stove top for a crisper dish! The microwave will due, but may be a little softer.

Brussel Sprout & Sweet Potato Fall Salad is dairy & gluten free, vegan & vegetarian.

Nutrition facts per serving: 343 calories, 16.5g of fat, 1.6g of saturated fat, 0mg of cholesterol, 220mg of sodium, 590mg of potassium,41.4g of carb, 11.6g of fiber, 14.1g of sugar, 9.2g of protein. 48mg of Calcium, 3mg of Iron.



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