Looking for a side dish, or a delicious salad to serve up for lunch or dinner? Then this salad is for you! This salad has a nice blend of flavors and textures that is well rounded and packed with nutrients. This recipe is gluten free and Paleo friendly.
I love making salads, because there are so many flavor combinations and ways to keep them new and interesting. I will typically purchase Brussel sprouts when I am at the store. You can roast them in the oven with some avocado oil and salt, or shred them for a nutrient dense base to any salad. Brussel sprouts are a cruciferous vegetable that are full of antioxidants, vitamin C and K, and dietary fiber. I will admit that it took me awhile to get on the Brussel sprout train, but now I am always on the hunt for these gems.
For the bacon I always go for a sugar free brand such as Nature’s Rancher, Butcher Box, and Applegate. Sometimes you will find some sneaky ingredients in bacon, so just be mindful of the brand you purchase and whether or not it is truly Paleo friendly. For the pecans be sure to get an unsalted package to avoid excessive salt.
The dressing is pretty great here, and you can even use this on other salads as well. Homemade salad dressings are always the way to go. A brand of store bought salad dressing that I trust is Primal Kitchen. I hope you enjoy this salad as much as we do. This has become a regular staple in my house. Serve this alongside burgers or grilled chicken for a well balanced meal complete with healthy fats, protein, fiber, and greens!
Roasted Sweet Potato & Brussel Sprout Salad
Roasted Sweet Potatoes
- 1 medium sweet potato, peeled and chopped
- 1 tbsp avocado oil
- sprinkle of sea salt
4 slices of bacon (free from sugar)
- 2 1/2 cups shaved Brussel sprouts
- 3/4 cup unsalted, toasted pecans (chopped)
- 3 tbsp finley chopped shallot
- 1 red apple (chopped)
- 1/2 lemon, juiced
- 1 tbsp stone ground mustard
- 3 tbsp avocado oil
- 1 tbsp apple cider vinegar
- 1/4 tsp sea salt
- Preheat the oven to 425 degrees and line 2 baking sheets with parchment paper
- Toss the chopped sweet potatoes with avocado oil and sea salt on one baking sheet. Spread the sweet potatoes out evenly to roast for 20-25 minutes until tender and lightly crisped on the edges.
- Spread out the slices of bacon on the second baking sheet, and roast in the oven during the last 10 minutes of the sweet potatoes cooking time.
- Toast the chopped pecans over medium heat in a small frying pan until lightly toasted and fragrant. Be sure to stir frequently to avoid burning.
- Add the Brussel sprouts, shallot, pecans, chopped apple, 1 1/2 cups of the roasted sweet potatoes, and chopped slices of bacon in a bowl.
- Combine the dressing ingredients and whisk until well combined. Then, pour over the salad and toss until evenly coated. Enjoy!