Brussels Sprouts Sweet Potato Salad
Brussels Sprouts Sweet Potato Salad is considered one of the best and perfect balances of textures and flavors. Moreover, this unique sweet potato salad features shaved Brussels sprouts, roasted sweet potatoes, and Gouda cheese for you.
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How to make sweet potato salad
This shaved brussel sprout and sweet potato salad is considered a comforting, fresh, and clean salad that is used in every type of meal. Moreover, it’s very simple and easy to make, and we make them all the time. Furthermore, to bring in a fresh element, we’ve also combined them with shaved Brussels sprouts into a sort of superfood salad.
With the help of a bit of balsamic vinaigrette and some quantity of sharp cheese, the salad is bursting with unique flavor as well as nutrients. This fabulous sweet potato salad combines 2 basic cooking techniques: that how to roast sweet potatoes, and how to shred Brussels sprouts with ease.
Tips for making salads with Brussels sprouts
- Before shaving the Brussels sprouts, you have to give them a good wash and then just remove the outer leaves. The outer leaves can be tougher or bitterer, so it’s great to pull these off.
- You also need to enhance the flavor of the walnuts by toasting them. Moreover, this added step will improve the quality of the texture and releases the oils from the nuts.
- You need to make it a complete meal by adding protein. So, you have to turn this side dish into a main dish by adding some shredded chicken or to keep it vegetarian.
Ingredients of Brussels Sprouts Sweet Potato Salad
- One pound Brussels sprouts trimmed, halved, and sliced very thinly
- Three large sweet potatoes peeled and cubed
- One tablespoon olive oil
- Half teaspoon salt
- ¼ teaspoon of pepper
- One cup of toasted walnuts
- ¼ cup of crumbled blue cheese
Dressing
- ¼ cup of olive oil
- Three tablespoons balsamic vinegar
- One teaspoon mustard
- Half teaspoon salt
- ¼ teaspoon of pepper
Method of roasted Brussels sprouts and sweet potatoes:
Step #1
First of all, you’ve to preheat the oven to 425°F and then line a large baking sheet with the best parchment paper. After that, place the sweet potatoes on your baking sheet, drizzle the olive oil, and season it with some salt and pepper.
Step #2
In this step, you’ve to toss it to combine and roast in the oven until golden, for almost half an hour. After that, all you have to make the dressing combine the olive oil, balsamic vinegar, mustard, salt, and some pepper in a small size bowl and whisk constantly until well blended.
Step #3
Lastly, you need to place the Brussels sprouts and pecans in a large size serving bowl. And then, add the dressing on top and toss it to combine. After that, add the roasted warm sweet potatoes and crumbled blue cheese on the top of the tossed salad, and serve immediately your shredded brussel sprouts sweet potato or you can also refrigerate and serve cold.
