Robust Flavors in a Nutritious Salad
Introduce a touch of comfort to your dining with our Sweet Potato and Brussels Sprout Salad, ideal for a hearty standalone meal or as an enriching side. This recipe marries the depth of roasted vegetables with the creamy texture of goat cheese and a nutty crunch from seeds, all enveloped in a savory tahini and maple-sriracha sauce.
Gourmet Nutrition with Every Serving
The appeal of this salad lies in its nutritious composition, offering a pleasing mix of vitamins and minerals alongside sumptuous flavors. Each portion is a compact source of dietary fiber and proteins, clocking in at 486 calories. The ingredients, including lentils and a blend of spinach and arugula, provide a textured and rich dietary experience.
Streamlined Preparation for Epicurean Delight
Achieve culinary excellence with minimal effort by roasting Brussels sprouts alongside sweet potatoes until they caramelize. Combine them with a handcrafted spicy-sweet sauce and a creamy mixture of tahini and lemon. Assemble the dish by layering these elements with crisp greens and soft goat cheese, creating a dish that’s as visually appealing as it is delicious.
Complete Recipe Instructions
Ingredients:
- Small Brussels sprouts, one pound, halved and cleaned
- Olive oil, three tablespoons, portioned for use
- A pinch of hot paprika
- Kosher salt and ground black pepper for seasoning
- Sweet potatoes, cut into 1-inch wedges
- Maple syrup, one tablespoon
- Sriracha sauce, one teaspoon
- Creamy tahini, a quarter cup
- Lemon juice from three tablespoons of fresh lemons
- A mix of baby spinach and arugula, one five-ounce package
- Cooked lentils, one and a half cups
- Goat cheese, crumbled, two ounces
- Toasted sunflower seeds and pepitas, two tablespoons each
Method:
- Warm the oven to 425°F. Mix Brussels sprouts with a spoonful of olive oil, sprinkle with paprika, salt, and pepper, and spread out on a baking tray. In another tray, toss sweet potato wedges with another spoon of oil and season similarly. Begin roasting, removing Brussels sprouts after 15 minutes, while allowing potatoes to cook until tender.
- Combine maple syrup with sriracha in a bowl. Mix tahini with two tablespoons of lemon juice and enough water to achieve a smooth consistency in another bowl.
- Dress the hot Brussels sprouts with the maple-sriracha mixture thoroughly. In a large salad bowl, dress the greens with the remaining oil and lemon juice.
- To assemble, layer greens with the roasted veggies and lentils, sprinkle with goat cheese, and finish with the toasted seeds. Drizzle the tahini sauce overall before serving.
Health and Culinary Benefits
This recipe is expertly designed to offer both health benefits and gourmet taste. Crafted by Joy, the Assistant Food Editor with a background in culinary arts, each recipe is meticulously created to ensure a delightful dining experience that promotes good health. This salad is a testament to her expertise in blending taste and nutritional value, providing a satisfying meal that is as nourishing as it is enjoyable.