Roasted Sweet Potato And Brussels Sprouts Salad

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   This recipe uses previously roasted sweet potatoes and Brussels sprouts or you may roast during preparation. It also uses previously cooked quinoa, cooked according to package directions.

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   To roast (if you don't have leftovers):

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   1. Peel sweet potatoes and cut them into chunks and cut stems off of the Brussels sprouts.

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   2. Place them in a bowl and coat with olive oil and sprinkle with salt and pepper.

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   3. Place on a rimmed baking sheet and roast in the oven at 350 F for 35 minutes.

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   For the salad:

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   1. Place roasted sweet potatoes, Brussels sprouts, quinoa, red onion, and dried cranberries in a large bowl and mix with a spoon.

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   2. Top with crumbled goat cheese.

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   For the dressing:

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    1. In a small bowl whisk together the maple syrup, olive oil, balsamic vinegar, Dijon mustard, lime juice, and salt and pepper.

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    2. Once mixed, top the salad with the dressing and toss to combine.

* Per serving · 4 servings · Values may vary.

No additional tips available.