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Roasted Brussels Sprouts Salad

25 mins
10 mins
Low
116
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This salad is delicious and simple, ideal for the Thanksgiving feast with seasonal ingredients and lots of flavor. You have to prepare it as it will be the perfect accompaniment for the rest of the dinner.
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Ingredients

6 portions
  • 3 cups Extra Special Brussels Sprouts®
  • 3 sweet potato orange
  • 1/4 cups Extra Special Olive Oil®
  • 1 tablespoon Salt Great Value®
  • 1/2 tablespoons black pepper
  • 1 cup pecan, toast
  • 1/2 cups cranberry
  • 200 grams Extra Special Goat Cheese®
  • 1/4 cups balsamic vinegar, for the vinaigrette
  • 2 tablespoons Dijon mustard, for the vinaigrette
  • 4 tablespoons Bee Honey Great Value®, for the vinaigrette
  • 1/2 teaspoons Salt Great Value®, for the vinaigrette
  • 1/4 teaspoons black pepper, for the vinaigrette
  • 1/2 cups Extra Special Olive Oil®
  • 1 branch fresh oregano, to decorate

Preparation

Preheat the oven to 180 ° C.
Cut the brussels sprouts in half. Peel the sweet potatoes and cut them into cubes.
Mix the sprouts and sweet potato in a bowl with olive oil, salt and pepper. Place on a baking sheet and bake 25 minutes or until soft, stirring occasionally. Reservation.
Combine the sprouts, sweet potato with toasted walnuts, blueberries, 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 decorate with fresh oregano leaves.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (1)
Fabiola Isabel
02/06/2019 09:03:58
Rica, saludable y fácil de preparar

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