I love salads any time of year, but during the colder months I like to make sure to include lots of comforting toppings. This Brussels and Greens Salad is filled with roasted sweet potato, nutty pecans, and sweet dried cranberries. All of the flavors blend together creating a salad fit for a holiday spread!

Brussels and Greens Fall Salad Tips:

• This is a great dish to prep ahead when serving to a crowd. Cut and roast the potatoes, chop the pecans and shred the Brussels sprouts. Store everything separately until you are ready to serve, then mix well and toss with the dressing.
• To shred the Brussels sprouts, simply cut them with a knife or toss in the food processor for a few pulses. Either way works just fine.
• The recipe calls for spinach, but mixed greens work well in this salad too.
• If you don’t have pecans, I think walnuts would taste fantastic in this salad.

Brussels and Greens Fall Salad Nutrition:

• Brussels sprouts are extremely nutritious! They are a cruciferous vegetable filled with fiber, vitamin K, vitamin C, and antioxidants.
• This salad is naturally gluten free, dairy free, grain free, and plant-based.
• Dried cranberries are low FODMAP in a 1 tablespoon serving size.
• Brussels sprouts are low FODMAP in a 38 g serving size.
• Sweet potatoes are low FODMAP in a 75 g serving size.
• If you are sensitive to some of these ingredients, please watch your portion size.

Brussels and Greens Salad with Roasted Sweet Potatoes, Pecans and Cranberries

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• Author: Tara Deal Rochford
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

This Brussels and Greens Salad is a favorite cold weather side dish in our house. Delicious enough for a holiday meal!

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Ingredients

Scale 1x2x3x

2 cups of sweet potatoes, washed, rinsed and diced

1 tablespoon extra virgin olive oil

5 oz baby spinach spinach or mixed greens (the entire container!)

2 cups Brussels sprouts, thinly cut into shredded pieces

¼ cup dried cranberries

¼ cup chopped pecans

For the dressing:

¼ cup extra virgin olive oil

1 tablespoon apple cider vinegar

1 teaspoon maple syrup

1 teaspoon dijon

¼ teaspoon salt

Dash black pepper

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Instructions

1. Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with a silicone baking mat (affiliate link) or parchment paper. Place the diced sweet potato on lined baking sheet and toss with 1 tablespoon olive oil. Bake for 20 minutes. Allow to cool for about 10 minutes.
2. In a large bowl, toss together the greens, shredded Brussels sprouts, dried cranberries, pecans, and cooled sweet potato. 
3. In a separate smaller bowl, whisk together the olive oil, apple cider vinegar, maple syrup, dijon, salt and pepper. 
4. Just before serving, toss the salad with the dressing.

Notes

This recipe has not been tested for FODMAP content, but ingredients are used in low FODMAP amounts according to the Monash University app. 

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: salad
• Method: no cook
• Cuisine: american

Nutrition

• Serving Size: 1/6 of recipe
• Calories: 250.3
• Sugar: 10.2 g
• Sodium: 194.1 mg
• Fat: 12.6 g
• Saturated Fat: 1.6 g
• Carbohydrates: 28.4 g
• Fiber: 5.1 g
• Protein: 3.5 g

Keywords: fall salad, spinach, sweet potato, thanksgiving side