Brussels Harvest Salad

Name: Brussels Harvest Salad
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 6
Ingredients: 1.5 lb brussels (washed, trimmed and cut in half); 2 Tbsp olive oil; 4 small sweet potatoes (peeled and cut into 1 inch pieces).; 1/4 cup dried cranberries; 2 Tbsp pumpkin seeds; 3 Tbsp Pomegranate arils; Crumbled Gorgonzola (opt); 1/2 cup olive oil; 1.5 - 2 Tbsp tahini; 1/4 cup balsamic; 1/4 tsp finely chopped rosemary; 1/4 tsp finely chopped sage; 1/4 tsp thyme (leaves stripped off the stem); 1/4 tsp finely chopped parsley; 2 minced garlic cloves; salt & pepper to taste

by Irma | mycreativekneads

6 Servings

1 hr 5 min

I love salads but during the cold months, I tend to choose warmer salads and this is one of my favorites. You need this recipe if you’re looking for a great warm salad, 𝔹ℝ𝕌𝕊𝕊𝔼𝕃𝕊 ℍ𝔸ℝ𝕍𝔼𝕊𝕋 𝕊𝔸𝕃𝔸𝔻. It’s healthy, delicious and full of wonderful flavors & textures like roasted brussels, sweet potatoes, pumpkin seeds, cranberries & pomegranate arils. The pomegranate arils give this salad such a wonderful texture and a great pop of flavor.

I used murasaki sweet potatoes and highly recommend. The texture & flavor are wonderful but you can use your favorite type. I buy them from Trader Joe’s.

The dressing is tahini based with olive oil and balsamic vinegar. You can modify any ingredient to your taste and VOILA you got yourself a delicious salad. You can also add a protein for a complete meal. I’ve added a crispy herb salmon and chicken. They both tasted great but this recipe is is only for the salad. This also can easily turn into a vegan dish too, just add garbanzos or crispy tofu if you wish and omit the cheese. I hope you like this as much as we do.

Thank you for stopping by.

If like to see more of what I cook and love to do, please visit me at https://www.instagram.com/mycreativekneads/

Alright, let’s get cooking!

Brussels Harvest Salad

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Recipe details

Yield 6 Servings
Time spent: Prep time: 30 Minutes Cook time: 35 Minutes Total time: 1 hr 5 min

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% Daily value

Ingredients

For the salad

1.5 lb brussels (washed, trimmed and cut in half)
2 Tbsp olive oil
4 small sweet potatoes (peeled and cut into 1 inch pieces).
1/4 cup dried cranberries
2 Tbsp pumpkin seeds
3 Tbsp Pomegranate arils
Crumbled Gorgonzola (opt)

For the Dressing

1/2 cup olive oil
1.5 - 2 Tbsp tahini
1/4 cup balsamic
1/4 tsp finely chopped rosemary
1/4 tsp finely chopped sage
1/4 tsp thyme (leaves stripped off the stem)
1/4 tsp finely chopped parsley
2 minced garlic cloves
salt & pepper to taste

Instructions

For the salad

In a bowl, combine the brussels and sweet potatoes.
Add avocado oil, salt & pepper to taste.
Incorporate to insure every brussel and sweet potato is seasoned well.
Bake in a baking sheet lined with parchment paper at 350°F until brussels and sweet potatoes are tender approximately 35 minutes.
Combine in a bowl, add cranberries, pumpkin seeds, pomegranate arils & a few crumbled gorgonzola (opt). Mix to incorporate.

For the Dressing

Combine all ingredients in a mason jar, shake well, pour over salad, toss well to ensure every ingredient is incorporated and garnish with pumpkin seeds and arils if desired.

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Brussels Harvest Salad

Brussels Harvest Salad

Recipe details

Ingredients

For the salad

For the Dressing

Instructions

For the salad

For the Dressing

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Brussels Harvest Salad

Brussels Harvest Salad

Recipe details

Ingredients

For the salad

For the Dressing

Instructions

For the salad

For the Dressing

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