Ah, Brussels sprouts and sweet potatoes—what a delightful pair! Imagine the Brussels sprouts bringing a nutty crunch, and the sweet potatoes. .
. oh, they add that perfect splash of sweetness. You know, this salad isn’t just a treat for the taste buds; it’s like a cozy sweater for your soul, especially when the weather turns crisp.
A must-try, indeed!
Steps
- Soak the cranberries by placing them in a small bowl and covering them with warm water to allow them to rehydrate.
- On a baking tray, arrange the sweet potato chunks and drizzle them with 1 tablespoon of maple syrup and olive oil. Season with salt and pepper, then roast on the oven’s lower shelf at 200°C (390°F) for 15 to 20 minutes, turning halfway through.
- On a separate tray, place the halved Brussels sprouts and sliced red onions. Drizzle with olive oil, season with salt and pepper, and roast on the middle shelf of the oven for 20 minutes, turning halfway through until the sprouts are tender and golden brown.
- While the vegetables are roasting, prepare the dressing by whisking together honey, Dijon mustard, and lemon juice in a small bowl. Gradually whisk in the olive oil until emulsified, then season with salt and pepper to taste.
- In a large serving bowl, layer the fresh spinach, roasted vegetables, crumbled feta, walnuts, drained cranberries, and pumpkin seeds. Drizzle the dressing over the salad and gently toss to combine. Serve immediately.
Ingredients
- 3 medium sweet potatoes, peeled and cut into uniform chunks
- 500 g (just over 1 lb) Brussels sprouts, halved
- 2 medium red onions, cut into eighths
- 1 tablespoon maple syrup
- 80 g (2¾ cups) fresh young or baby spinach
- 60 g (just under ½ cup) feta cheese
- 40 g (? cup) walnut halves
- 1 tablespoon pumpkin seeds
- 30 g (¼ cup) dried cranberries
- 2 tablespoons olive oil
- ½ teaspoon sea salt, divided
- ½ teaspoon freshly ground black pepper, divided
- 3 tablespoons extra virgin olive oil
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Juice of ½ lemon
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
Nutritional Values
Calories: 2118kcal | Carbohydrates: 251.4g | Protein: 46.2g | Fat: 114.6g | Saturated Fat: 22.2g | Cholesterol: 54mg | Sodium: 2358mg | Potassium: 6474mg | Fiber: 45.6g | Sugar: 54.6g | Calcium: 738mg | Iron: 18mg
FAQ
- Do I need to clean Brussels sprouts before roasting them?
- Yes, it’s important to wash Brussels sprouts prior to roasting. They may have some soil on them, so a quick rinse under cold water in a colander is recommended. Also, remove any leaves that are loose or damaged.
- Can this dish be prepared in advance?
- Certain parts of this dish can be made ahead of time. The dressing can be prepared a couple of days in advance. You may also roast the sweet potatoes and Brussels sprouts earlier, but it’s best to do so close to serving time since the sprouts taste best fresh. If preparing the full salad in advance, avoid adding the dressing until you’re ready to serve.
- How long can leftovers be kept in the fridge?
- Leftovers can be stored in the refrigerator and should be consumed within two days for optimal freshness.
- Is it possible to freeze this salad?
- This salad is best enjoyed fresh and is not suitable for freezing, as the texture of the vegetables and cheese may not hold up well after freezing and thawing.
Tips
- Cut Sweet Potatoes Evenly: Ensure the sweet potatoes are cut into uniform pieces. This helps them cook evenly, and smaller pieces will cook faster.
- Halve the Brussels Sprouts: Always cut Brussels sprouts in half before roasting. This promotes even cooking and helps reduce any potential bitterness.
- Cool Sweet Potatoes Before Mixing: Allow the roasted sweet potatoes to cool slightly before adding them to the spinach to prevent the spinach from wilting.
- Prep Ahead: You can prepare the dressing and roast the vegetables a few hours ahead of time, but wait to add the dressing until just before serving to keep the salad fresh and vibrant.
Equipment
- Baking Trays – You will need two baking trays for roasting the sweet potatoes and Brussels sprouts separately.
- Whisk – Useful for making the lemon mustard dressing.
- Large Serving Bowl – For assembling and serving the salad.
