sweetpotato salad with brussels sprouts – North Carolina Sweet Potatoes

sweetpotato salad with brussels sprouts

6 servings

Ingredients (6 servings):
400 g sweetpotatoes from North Carolina
3 tablespoons olive oil
600 g Brussels sprouts
2 tablespoons white balsamic vinegar
1 tsp mustard
60 g roasted pecan nuts
50 g dried cranberries
40 g blue cheese
Salt, pepper

1. Preheat oven to 200°C. Peel and dice the sweetpotatoes, place on a baking tray and sprinkle with 1 tablespoon olive oil and salt. Bake in the oven for 30 minutes until golden brown, turn occasionally. Allow to cool.

2. Cook the Brussels sprouts in salted water for 15-20 minutes, drain and let cool. Mix the remaining olive oil, balsamic vinegar, mustard, salt and pepper.

3. Halve the Brussels sprouts and cut into slices. Mix with crushed pecans, cranberries and the dressing. Add the sweetpotatoes and serve. Sprinkle with cheese.

Preparation time: ca. 50 minutes

Nutrition facts per serving:
260 kcal/1090 kJ
6 g
15 g
24 g