Sweet Potato and Brussels Sprout Salad

Here’s another great fall recipe…or anytime for that matter, especially if you are looking for something different to do with sweet potatoes! I usually make a sheet pan of the roasted veggies and use them as a side if I’m not in a “salad” mood, add whatever “protein” you have handy or in the mood for: roasted or grilled chicken, steak tips, turkey tenderloins, etc.

While you preheat your oven to 400 degrees F, peel and cube 2 (or more) sweet potatoes, and halve 1/2 lb (or more) of Brussels Sprouts. Arrange on a baking sheet and drizzle with 2 Tbs olive oil or coconut oil. Sprinkle with chili powder, cumin and salt. Roast for about 30 minutes, turning about halfway through. Remove from oven and let cool.

2 Tbs olive oil
2 Tbs lime juice (fresh squeezed if you have it)
2 tsp honey (local is best)
1/2 tsp salt
1/4 tsp pepper

Whisk together in a small bowl, or use a dressing bottle and shake. Often I will double or triple the dressing recipe to have on hand for other meals.

Put roasted veggies on top of mixed salad greens and drizzle with dressing. Add pumpkin seeds for a little crunch (plain or Somewhat Spicy SuperSeedz -my personal favorite) and either a little crumbled feta or goat cheese for an occasional treat/variation.