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Shaved Brussel Sprout & Sweet Potato Salad

IngredientsShaved Brussel 3.Upclose-1
  • 2 sweet potatoes, peeled and cubed
  • 3 tablespoons olive oil
  • 2 tablespoons white balsamic vinegar
  • 1 teaspoon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 quart Brussels sprouts, halved, cored and sliced very thin
  • 1/2 cup toasted pecans, chopped
  • 1/2 cup dried cranberries
  • 1/3 cup crumbled blue cheese
Instructions
  1. Heat oven to 400°F. Lay sweet potatoes in a single layer on a large rimmed baking sheet. Drizzle with 1 tablespoon of the olive oil and remaining 1/4 teaspoon of the salt; toss. Bake about 30 minutes, stirring once, until golden. Let cool.
  2. In a small bowl combine remaining 2 tablespoons oil, vinegar, mustard, remaining 1/4 teaspoon salt and pepper.
  3. In a large bowl combine Brussels sprouts, pecans, cranberries and dressing; toss. Add sweet potatoes; stir gently. Transfer to a serving platter; sprinkle with blue cheese.

Number of servings (yield): 6