Roasted Sweet Potato & Brussel Sprout Salad

Roasted Sweet Potato & Brussel Sprout Salad

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

Mindful Living With Amanda
Gluten Free & Paleo Friendly
Course Main Course, Salad, Side Dish

Ingredients
  

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)

    Salad

    • 2 1/2 cups shaved Brussel sprouts
    • 3/4 cup unsalted, toasted pecans (chopped)
    • 3 tbsp finley chopped shallot
    • 1 red apple (chopped)

    Dressing

    • 1/2 lemon, juiced
    • 1 tbsp stone ground mustard
    • 3 tbsp avocado oil
    • 1 tbsp apple cider vinegar
    • 1/4 tsp sea salt

    Instructions
     

    • 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!
    Honey Mustard Chicken Salad

    Honey Mustard Chicken Salad

    I am a lover of all things honey mustard, and grilled chicken salads. Naturally, I had to blend the two together for an amazing lunch or dinner option. The blend of protein, fiber, and fat makes this a well balanced meal that will satisfy everyone at the table. This recipe is gluten free and paleo friendly.

    Jump to Recipe

    My love for honey mustard stems back to my fast food days. Literally, any time I was offered a condiment I immediately responded with “honey mustard”, followed by “please” of course. Honey mustard is such a delightful flavor, and I paired it with sweet potatoes, bacon, and toasted cashews for an amazing salad that can be served as a lunch or dinner.

    When I made my Bacon Wrapped Sweet Potato Wedges I seriously put them on top of everything. I made them with breakfast, lunch, and dinner. The recipe is linked here and down below. If you are not a bacon fan, then you can easily use 1 medium sized sweet potato and chop and roast alongside the Brussel sprouts. The dressing is super simple to make as well. Salad dressings can contain a lot of unnecessary ingredients such as highly processed oils and sugars that cause inflammation. I always opt for homemade dressings or Primal Kitchen brand for simple and healthy options. I hope you enjoy this salad as much as I do. I am craving one as I type this.

    Honey Mustard Chicken Salad

    Mindful Living With Amanda
    Gluten Free & Paleo Friendly
    Course Main Course, Salad
    Servings 2 people

    Ingredients
      

    Honey Mustard Chicken

    • 2 chicken breasts, sliced lengthwise in half
    • 2 tbsp apple cider vinegar
    • 2 tbsp avocado oil
    • 1 tbsp raw honey
    • 1 tbsp stone ground mustard Primal Kitchen's Brown Mustard is a good option

    Roasted Brussel Sprouts

    • 1 1/2 cups washed, and halved Brussel sprouts
    • 2 tsp avocado oil
    • 1/4 tsp sea salt

    Salad Bowl

    • 4 cups mixed greens
    • 1/4 cup toasted, unsalted cashews toasted in a small pan over medium heat for about 5 minutes
    • 1 whole avocado, sliced
    • 3 Bacon Wrapped Sweet Potato Wedges Recipe is linked below*

    Dressing

    • 1 tbsp avocado oil
    • 1 tbsp apple cider vinegar
    • 1 tsp raw honey
    • 1 tsp stone ground mustard
    • 1 tsp fresh lemon juice

    Instructions
     

    • Poke the raw chicken with a fork and mix in the marinade ingredients. Allow the chicken to set with the marinade for 30 minutes to an hour prior to grilling.
    • Preheat the oven to 400 degrees, and prepare the sweet potatoes and Brussel sprouts while the chicken marinates
    • Prepare & bake the bacon wrapped sweet potatoes (recipe is linked below), or you can chop up a sweet potato and roast with the sprouts. Just cut the sweet potatoes into smaller chunks so they roast evenly.
    • Toss the Brussel sprouts onto a baking sheet lined with parchment paper and coat with the avocado oil and sea salt. Roast for about 10-15 minutes until crisp
    • Cook the chicken until no longer pink. I grilled mine, but you can bake it if that is more your thing as well.
    • Combine and whisk together all of the dressing ingredients
    • Arrange all of the salad ingredients in a bowl with the sprouts, sweet potatoes, toasted cashews, sliced chicken, and sliced avocado. Drizzle on the dressing, and enjoy!