Go Back

Roasted Sweet Potato & Brussel Sprout Salad

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


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!