Roasted & Caramelized Brussel Sprout Salad

Vegetarian, Dinner, Lunch, Brunch


1 lb. organic Brussel Sprouts, trimmed and cut in half

1-2 organic sweet potatoes, washed, peeled, and diced

2 Tbsp. Riojana olive oil

Salt and Pepper to taste

1 bunch organic Kale, washed and torn into bite size pieces

1 box Near East Wild Mushroom and Herb couscous

1/2 bag Eden’s spicy pumpkin seeds

¼ - ½ Cup dried bulk cranberries

½ container White River Creamery Feta

Apple Cider Maple Vinaigrette

1/4 Cup Bragg’s apple cider vinegar

2-3 Tbsp. Field Day maple syrup

1 tsp. Woodstock Dijon mustard

1/2 tsp. black pepper

1/4 tsp. salt

Pinch red pepper flakes

1/2 Cup Riojana olive oil


Step 1

Preheat oven to 425.

Step 2

Place parchment paper or silicone mat on a baking sheet, place sweet potatoes and Brussel sprouts on, add 2 T olive oil, toss to coat, salt and pepper.

Step 3

Roast for 20 minutes, turn over, and roast for another 5-10 minutes. You might have to remove the Brussel Sprouts and return the sweet potatoes to roast longer if needed.

Step 4

While your veggies are roasting, make your couscous according to package instructions. Fluff when done and set aside to cool.

Step 5

Make your dressing and set aside. Taste and adjust as needed.