Shredded Brussel Sprout Salad with Roasted Sweet Potatoes Recipe

Top shredded brussels sprouts recipe! Roasted sweet potato, candied nuts, dried cranberries, pears, and gorgonzola cheese give this healthful side dish color, flavor, and texture!   


Roasted Sweet Potato: – 1 medium-sized sweet potato chopped into bite-sized piece – 1 to 2 Tbsp avocado oil – Pinch sea salt Brussel Sprout Salad: – 1 pound brussel sprouts shaved into thin strip – 1 large pear chopped into bite sized piece – 4 ounces crumbled gorgonzola cheese* – ⅔ cup dried cranberries – 1 cup candied pecans Cinnamon Balsamic Vinaigrette: – ¼ cup olive oil – ¼ cup balsamic vinegar – 2 Tbsp pure maple syrup – ¼ tsp ground cinnamon – 1/4 tsp sea salt to taste


Pre-heat the oven to 400˚F.Spread sweet potato cubes evenly on a large baking sheet. Add avocado or olive oil and sea salt.  

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Mix everything by hand to coat potatoes in oil and salt. Bake sweet potatoes on the center rack for 20–25 minutes, stirring every 15 minutes, until golden brown and done.  

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Cool sweet potatoes after baking. Make the rest while sweet potatoes cool to room temperature.  

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Whisk balsamic dressing ingredients in a small bowl until combined. Hold dressing until needed.  

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Made candied pecans as instructed. Do this while the sweet potato roasts or a week ahead.Cut the brussel sprouts after rinsing and paper towel drying.  

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Slicing brussel sprouts by the stem requires a sharp knife. Waste hard stems. The slicing attachment or shredding disk of a food processor may shave brussel sprouts faster.   

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Box and mandoline graters grate them. Watch your fingers!Mix shredded sprouts, roasted sweet potato, candied pecans, dried cranberries, gorgonzola, and diced pear in a large bowl.  

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Mix everything well. Mix the dressing in the large bowl until everything is coated.Season salad with sea salt to taste. Add balsamic vinegar, lemon juice, or gorgonzola.  

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Serve with your main dish to finish!  

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