Author Notes
Brussels Sprouts Sweet Potato Salad is a warm and hearty salad. Made with roasted butternut squash, sweet potatoes and shredded brussels sprouts this nutrition packed salad is full of sweet and savory flavors! —Megan Olson
Ingredients
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1 cup
sweet potatoes, peeled & diced into 1 inch pieces
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2 cups
butternut squash, peeled & diced into 1 inch pieces
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8 ounces
brussels sprouts, shredded
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2 tablespoons
extra virgin olive oil
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2 teaspoons
dijon mustard
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1/2 teaspoon
crushed red pepper flakes
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1 dash
salt & pepper
Directions
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Preheat oven to 400 degrees F and line a large baking sheet with parchment paper.
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Place butternut squash, sweet potato and brussels sprouts on baking sheet and spray with a little cooking spray then sprinkle crushed red pepper flakes over vegetables and salt and pepper as desired.
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Roast vegetables 30 minutes stirring once every 10 minutes.
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While vegetables are roasting, whisk together vinegar, mustard and oil in a small bowl.
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Remove vegetables from oven, toss in the dressing and serve immediately.
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Keep leftovers in the refrigerator up to a week.
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