Brussels Sprouts, Sweet Potato, and Pomegranate Seed Salad

brussels-sprouts-sweet-potato-pomegranate-seed-salad
Photo by Levi Brown
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 430 calories
    • Fat 35 g (8 g saturated fat)
    • Sodium 980 mg
    • Protein 10 g
    • Sugar 8 g
    • Fiber 7 g
    • Iron 2 mg
    • Calcium 66 mg

Toss the sweet potato with 2 tablespoons olive oil, plus salt and pepper. Roast at 425° F until tender, 15 to 18 min. Toss Brussels sprouts with remaining 3 tablespoons olive oil and sherry vinegar, plus salt and pepper. Toss with the sweet potatoes, toasted pecans, pomegranate seeds, and ricotta salata.

Ingredients

  1. Check 1 large sweet potato, peeled and chopped
  2. Check 5 tablespoons olive oil
  3. Check Salt and pepper
  4. Check ¾ pound Brussels sprouts, thinly sliced
  5. Check 3 tablespoons sherry vinegar
  6. Check ½ cup toasted pecans
  7. Check ½ cup pomegranate seeds
  8. Check Ricotta salata

Directions

  1. Toss the sweet potato with 2 tablespoons olive oil, plus salt and pepper. Roast at 425° F until tender, 15 to 18 min. Toss Brussels sprouts with remaining 3 tablespoons olive oil and sherry vinegar, plus salt and pepper. Toss with the sweet potatoes, toasted pecans, pomegranate seeds, and ricotta salata.