Cruciferous Crunch Salad with Roasted Sweet Potato & Brussels Sprouts
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soups & Salads
Cuisine: Gluten-Free, Dairy-Free, Soy-Free
Serves: 2
Ingredients
  • 3 cups Trader Joe’s Cruciferous Crunch Collection (or a mix of shredded kale, Brussels sprouts, broccoli, green cabbage, and red cabbage)
  • 1 sweet potato, cut into ¼ inch slices
  • 2 cups Brussels sprouts, halved lengthwise
  • 2 Tbsp. avocado oil
  • ½ tsp. Himalayan pink salt
  • ½ tsp. black pepper
  • ½ red onion, thinly sliced
  • 2 Tbsp. pumpkin seeds
  • Creamy Dressing:
  • ½ cup Coyo coconut yogurt
  • 2 Tbsp. extra virgin olive oil
  • 2 Tbsp. Dijon mustard
  • 1 Tbsp. apple cider vinegar
  • Juice of ½ lemon
  • 1 tsp. raw honey
  • ¼ tsp. Himalayan pink salt
  • ⅛ tsp. black pepper
  • ⅛ tsp. ground cumin
Instructions
  1. Preheat your oven to 400 degrees F.
  2. Line a large baking sheet with parchment paper.
  3. Add your Brussels sprout halves to one side of the baking sheet and the sweet potato rounds to the other side. Drizzle with avocado oil, salt, and pepper and mix well until the veggies are all coated. Make sure the sweet potatoes lay flat on the baking sheet.
  4. Bake the veggies in the oven for 25-30 minutes until the Brussels sprouts get crispy and the sweet potatoes begin to brown. Halfway through cooking time, flip the sweet potatoes for even cooking.
  5. Meanwhile, whisk together the dressing ingredients until creamy. Set aside.
  6. In a small bowl, add your sliced red onions and add enough water to cover them. Soak the onions in the water for about 10 minutes. This helps reduce the harsh raw flavor of the onion.
  7. When ready to serve, add the cruciferous crunch mixture to a bowl and add in the roasted veggies, onion, then top with desired amount of dressing and sprinkle with pumpkin seeds.
  8. If you are making this ahead to eat later, store the dressing separately from the salad.
Recipe by total body nourishment | lauren venosta at https://www.totalbodynourishment.com/cruciferous-crunch-salad-with-roasted-sweet-potato-brussels-sprouts/