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!
    Spring Tuna Salad

    Spring Tuna Salad

    I love a quick and easy lunch. This tuna salad is my go to for days I need a quick lunch to throw together in the morning or during the daily hustle. The blend of balsamic dressing with tuna, berries, and beets is delicious! This recipe is gluten and paleo friendly.

    Jump to Recipe

    Salads are an easy lunch to throw together, and honestly for dinners as well. Mixing and matching the ingredients are so fun and offer an endless amount of options. I recently fell in love with beets. I will frequently buy a package of cooked beets when I am at the store, so I have them on hand for lunches during the week. Beets are a nutritious root vegetable that are used to treat constipation, restlessness, and irregular menstruation. Beets also have a subtle sweet flavor that compliment the strawberries in this salad.

    The brand of tuna I use is Wild Planet. Be sure to find a quality source of tuna that is wild caught, water packed, and BPA free. The dressing here is so easy to make. Dressings in general need to be looked at carefully as there are inflammation causing oils that are often used and added sugars and fillers. All-in-all this salad is well balanced with protein, fiber, fat, and greens to keep you fueled for the day ahead. Enjoy!

    Spring Tuna Salad

    Mindful Living With Amanda
    Gluten Free & Paleo Friendly
    Course Main Course, Salad
    Servings 1 person

    Ingredients
      

    • 2 cups mixed greens
    • 1 5 oz can of Tuna I use Wild Planet
    • 1/2 cup precooked beets
    • 1/3 cup chopped strawberries
    • 1/3 cup sliced radishes
    • 2 tbsp toasted pumpkin seeds
    • 1/2 avocado, sliced

    Dressing

    • 1 tbsp balsamic vinegar I use Primal Kitchen
    • 1 tbsp apple cider vinegar
    • 1/2 lemon juiced
    • 1/4 tsp sea salt

    Instructions
     

    • Mix all of the dressing ingredients into a small bowl and whisk until well combined
    • Arrange all of the salad ingredients into a bowl and top with the dressing. Enjoy!
    Avocado Salad

    Avocado Salad

    Needing a simple, clean, and nightshade free salsa? My Avocado Salad recipe is great as an appetizer or topping to any taco. This recipe is gluten free, paleo friendly, and nightshade free. Overall, this anti-inflammatory salad is a healthy and refreshing addition to your next dinner party or Taco Tuesday.

    Jump to Recipe

    You can find this recipe featured on my Pulled Beef & Avocado Salad Taco post. I will make this on weekends to enjoy when we are relaxing on the patio, or as a topper to our tacos. The creaminess from the avocado, the crunch of the radish, and the sweetness from the mangos are an amazing combination.

    I am currently following Dr. Will Cole’s Elimin8 protocol, and I am unable to consume nightshades. So, I wanted to create a fresh salsa type dish that I could enjoy in place of your typical guacamole or tomato salsa. I substituted the tomatoes and peppers for radishes. I really enjoy the texture here from the radish to offset the smooth textures from the mangos and avocados. Of course, the lime really brings the dish to life. I used two whole limes, because I love vibrant citrus flavors. However, start with the juice from 1 lime and see how you feel then add more to your preference. Enjoy friends!

    Avocado Salad

    Mindful Living With Amanda
    Gluten Free, Nightshade Free, Paleo Friendly
    Course Appetizer, Side Dish
    Servings 4 people

    Ingredients
      

    • 2 avocados, chopped
    • 2 mangos, chopped
    • 1/2 cup red onion, chopped
    • 8 small radishes, chopped
    • 3/4 cup cilantro, chopped
    • 1 lime zested
    • 1-2 limes juiced
    • 1/2 tsp sea salt

    Instructions
     

    • Combine all of the ingredients into a bowl and gently toss. Add more lime juice depending on how much citrus you like. I like a lot so I go with 2 whole limes. Serve immediatenly, or store in the refrigerator in an airtight container until ready to serve.