This salad is delicious and simple, perfect for Thanksgiving with seasonal ingredients and lots of flavor. You have to make it as it will be the perfect accompaniment to the rest of the dinner.
4 tablespoons Great Value® honey, for the vinaigrette
1/2 teaspoons Great Value® plain salt, for the vinaigrette
1/4 teaspoons pepper, for the vinaigrette
1/2 cups Extra Special Olive Oil®
1 sprig fresh oregano, for garnish
Preparation
25 mins
10 mins
Low
Preheat the oven to 180°C (350°F).
Cut the Brussels sprouts in half. Peel the sweet potatoes and cut them into cubes.
Mix the Brussels sprouts and sweet potatoes in a bowl with olive oil, salt, and pepper. Place them on a baking sheet and bake for 25 minutes or until tender, stirring occasionally. Set aside.
Mix the Brussels sprouts, sweet potatoes with toasted walnuts, cranberries, and crumbled goat cheese.
For the vinaigrette, in a bowl mix the vinegar with the mustard, honey, salt, and pepper. Emulsify with the olive oil.
Serve the salad with the vinaigrette and garnish with fresh oregano leaves.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?