Roasted Sweet Potato, Apple & Brussels Sprout Salad

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This salad is bursting with flavor from roasted sweet potatoes and Brussels sprouts, diced apples, chopped pecans, and warm flavorful spices. It is the perfect recipe for serving a large crowd or for meal prepping for the coming week.

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Filled with superfoods

This recipe is packed with easy-to-find and affordable ingredients that are incredibly nourishing for the body.

• Sweet potatoes contain beta carotene (which gives them their color), vitamin C, and potassium. It also helps keep blood sugar stable and supports your immune system, reproductive system, heart, and kidneys with vitamin A.

• Brussels sprouts may help prevent certain types of cancer (including breast, bladder, kidney, stomach, and prostate cancer) and help to support healthy blood pressure, healthy cholesterol levels, and prevent or manage diabetes. (reference)

• Apples are rich in fiber and antioxidants, helping to reduce the risk of chronic diseases, promote weight loss, and support gut health.

• Pecans contain healthy fats and are a good source of potassium, calcium, and magnesium, which help support healthy blood pressure levels.

Prep Your Space:

For this recipe, you’ll need:

• 1-2 sheet pans

• a large pot

• parchment paper

Servings: 8 (1 cup per serving)

Ingredients:

• 3 cups diced sweet potatoes

• 1 lb. Brussels sprouts, bottoms cut off and cut into quarters

• 1 yellow onion, diced

• 4 Tablespoons olive oil

• 2 cups cauliflower rice

• 5 chicken sausage links, cut into coins (buy already fully cooked)*

• 1/2 cup chopped pecans

• 1 Macintosh apple, diced

• 1 teaspoon cinnamon

• 1 Tablespoon minced garlic

• 2 teaspoons dried rosemary

• 2 teaspoons dried sage

• 1 teaspoon dried thyme

*If the chicken links do not come cooked, make sure to cook them all the way through on the stove (see directions below.)

Directions:

• Preheat the oven to 425 degrees F.

• Lay the quartered Brussels sprouts, yellow onion, and diced sweet potatoes onto a sheet pan lined with parchment paper. Drizzle olive oil over the veggies and gently mix. Transfer to the oven and roast for about 25 minutes, mixing with a spatula halfway through. Add more time as needed until the Brussels sprouts and sweet potato are soft.

• In a saucepan, add the cauliflower rice and coined chicken sausage links. (If the chicken sausages did not come fully cooked, make sure to cook them through now.) Allow them to warm through, then add the chopped pecans and apple. Add the cinnamon, garlic, rosemary, sage, and thyme.

• Transfer the roasted Brussels sprouts, onion, and sweet potato to the pot and mix together.

• Serve warm and enjoy.

Notes:

• The Brussels sprouts and onion may roast faster than the sweet potato and may be done sooner. Consider using two sheet pans, one for the Brussels sprouts and onion and another for the sweet potato, so that you can remove each pan when the veggies are done. You may also keep the veggies separated from each other on the baking sheet and use a spatula to remove the specific veggie when it is done roasting.

• If the chicken links do not come cooked, make sure to cook them all the way through on the stove.

Nutrition for 1 cup:

Calories: 260 | Total Fat: 12 g | Total Carb: 28 g | Protein: 12 g | Fiber: 6 g | Sugar: 9 g

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