Fall Brussels Sprouts Salad Recipe
This fall brussels sprouts salad has all our favorite seasonal produce packed into one beautiful salad! Brussels sprouts, sweet potato, walnuts, mandarin orange, and pomegranate seeds are tossed in a vibrant orange lemon dressing. It's ready in just 55 minutes and tastes great all season long!
Ingredients
The Orange Lemon Dressing
- ¼ cup olive oil
- Juice of 1 mandarin orange
- Juice of 1 lemon
- 1 small garlic clove
- A pinch of salt and pepper
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper. Place all but 1 cup of the shaved brussels on one baking sheet and the sweet potatoes on the other. Toss both with oil and then roast in your oven for 30-35 minutes, tossing halfway through.10 cups shaved brussels sprouts, 2 cups diced sweet potatoes, 2 teaspoons olive oil
- Heat the butter in a small frying pan over medium-high heat. Add the walnuts and let them toast until fragrant, about 2-3 minutes, shaking the pan often.1 teaspoon butter, ½ cup chopped walnuts
- Combine all the dressing ingredients in a jar and shake.¼ cup olive oil, Juice of 1 mandarin orange, Juice of 1 lemon, 1 small garlic clove, A pinch of salt and pepper
- In a large salad bowl, add the 1 cup of raw brussels, the roasted brussels, the sweet potatoes, walnuts, orange segments, and the pomegranate seeds. Toss with the dressing and serve.1 pomegranate, 1 mandarin orange
Notes
To make this salad even easier, Mann's sells bags of shaved brussels sprouts; look for them in the refrigerated produce section of your grocery store. You'll want two bags for this recipe.
Serving: 1 serving = ⅙ of the recipe, Calories: 320kcal, Carbohydrates: 37g, Protein: 8g, Fat: 19g, Saturated Fat: 3g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 2mg, Sodium: 76mg, Potassium: 946mg, Fiber: 10g, Sugar: 15g, Vitamin A: 7543IU, Vitamin C: 149mg, Calcium: 102mg, Iron: 3mg