Shaved Brussel Sprout & Sweetpotato Salad
Servings: 6
Calories: 315kcal
Ingredients
- 2 sweetpotatoes 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
- Heat oven to 400° Lay sweetpotatoes 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.
- In a small bowl combine remaining 2 tablespoons oil, vinegar, mustard, remaining 1/4 teaspoon salt and pepper.
- In a large bowl combine Brussels sprouts, pecans, cranberries and dressing; toss. Add sweetpotatoes; stir gently. Transfer to a serving platter; sprinkle with blue cheese.
Notes
Nutrition Facts
Shaved Brussel Sprout & Sweetpotato Salad
Serving Size
1
Amount per Serving
Calories
315
% Daily Value*
Fat
16
g
25
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
9
g
Cholesterol
6
mg
2
%
Sodium
390
mg
17
%
Potassium
933
mg
27
%
Carbohydrates
40
g
13
%
Fiber
10
g
42
%
Sugar
14
g
16
%
Protein
9
g
18
%
Vitamin A
11940
IU
239
%
Vitamin C
136
mg
165
%
Calcium
138
mg
14
%
Iron
3
mg
17
%
Net Carbohydrates
30
g
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Serving: 1 | Calories: 315kcal | Carbohydrates: 40g | Protein: 9g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 6mg | Sodium: 390mg | Potassium: 933mg | Fiber: 10g | Sugar: 14g | Vitamin A: 11940IU | Vitamin C: 136mg | Calcium: 138mg | Iron: 3mg | Net Carbohydrates: 30g