Thanksgiving Salad
This delicious combination of roasted Brussels sprouts, sweet potatoes, and grains topped with a creamy apple vinaigrette is the perfect Thanksgiving Salad!
Servings: 6 servings
Ingredients
For the salad:
- 1 pound Brussels sprouts trimmed of stems and quartered
- 2-3 large sweet potatoes peeled and cut into 1-inch cubes
- 1 cup cooked grains rice, quinoa, or couscous
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon olive oil
For the dressing:
- 2 tablespoons apple cider vinegar
- 1 teaspoon dijon mustard
- 1/4 cup olive oil
- 1-2 teaspoons honey to taste
- salt and pepper to taste
- 1/2 teaspoon dried thyme
Instructions
- Preheat oven to 425 degrees. Add sweet potatoes to a sheet pan. Add half the salt, pepper, and olive oil then stir to distribute. Put sheet pan in the oven and cook for 10 minutes.
- While potatoes cook, trim and quarter Brussels sprouts. Do not discard leaves that fall off! Once potatoes have cooked 10 minutes, add Brussels sprouts to the pan and season with the rest of the salt, pepper, and olive oil. Stir again and return to the oven. Roast 15 minutes, or until leaves start to char.
- While cooking, whisk together all dressing ingredients until well combined. Taste and add more seasoning or honey, to taste.
- Once veggies are done cooking, add to a serving bowl. Add the grains and stir well. Right before serving, add the dressing. Serve warm or room temperature.
Nutrition
Calories: 308kcal | Carbohydrates: 41g | Protein: 8g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 459mg | Potassium: 716mg | Fiber: 7g | Sugar: 6g | Vitamin A: 11266IU | Vitamin C: 66mg | Calcium: 71mg | Iron: 3mg
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