Brussels Sprout Sweet Potato Salad

This Brussels Sprout Sweet Potato Salad is the bright, crunchy side that makes the whole Thanksgiving plate better.

By @what_mollymade

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 0 sweet potatoes
• 0 olive oil
• 0 salt
• 0 pepper
• 0 Brussels sprouts
• 0 dates
• 0 Honeycrisp apple
• 0 pecans
• 0 Parmesan cheese
• 0 maple syrup
• 0 Dijon mustard

Instructions

1. Preheat your oven to 400°F (200°C).
2. Peel and cube the sweet potatoes, then spread them on a baking sheet.
3. Drizzle the sweet potatoes with olive oil, season with salt and pepper, and toss to coat.
4. Roast the sweet potatoes in the preheated oven for 20-25 minutes until tender and slightly caramelized.
5. While the sweet potatoes are roasting, shave the Brussels sprouts using a mandoline or sharp knife.
6. Chop the dates and Honeycrisp apple into small pieces.
7. Toast the pecans in a dry skillet over medium heat until fragrant, about 3-5 minutes.
8. In a large bowl, combine the roasted sweet potatoes, shaved Brussels sprouts, chopped dates, chopped apple, and toasted pecans.
9. Grate Parmesan cheese over the salad.
10. For the dressing, whisk together maple syrup and Dijon mustard, then drizzle over the salad and toss to combine.