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Roasted Sweet Potato & Brussels Sprouts Salad with Cinnamon Balsamic Dressing is a shockingly flavorful filling salad loaded with all sorts of goodies! Roasted veggies, avocado, red onion, feta cheese, sunflower seeds, and dried cranberries come together with the cinnamon balsamic dressing in an amalgamation of fall bliss!
For me, there are two types of salads. Summer salads, and fall salads.
In my mind’s eye, summer salads could mean virtually anything wrapped in dressing, including pasta salad, potato salad, tuna salad, chicken salad, or of course, your typical green salad with whatever goodies you love (my Current Favorite Salad holds a special place in my heart).
Fall salads, on the other hand, are usually centered around leafy greens, and typically include some sort of roasted hearty vegetable, plenty of seeds or nuts, definitely some dried cranberries (or raisins) and tangy cheese. Avocado optional but also mandatory 😉
Wrap it all up with a cinnamon-infused balsamic vinaigrette, and now you’re fall-ing like you own it!
As you can tell, I think deep thoughts about salad.
Of course, the majority of the time I eat salad, there’s plenty of animal protein included. So not pictured: store-bought pre-cooked chicken mixed into this mass of yum.
For those evenings you’re craving a hearty and filling salad, this one is filling enough on its own. But if you’re like me and all of your meals include animal protein, just add rotisserie chicken, leftover baked or grilled chicken, or eat it with a salmon fillet.
While the ingredients list is more expensive than my usual, I promise you it isn’t complicated. We have three parts here: The roasted veggies, the salad, and the salad dressing.
Lettuce discuss.
Ingredients for Roasted Sweet Potato & Brussels Sprouts Salad:
For the Roasted Veggies: Sweet potato, brussel sprouts, avocado oil, paprika and sea salt. Simple, hearty, delightful!
For the Salad: Greens of choice (I use spring greens), avocado, red onion, feta cheese, dried cranberries, red onion, and sunflower seeds. The flavors are out of this world when they all come together!
For the Balsamic Dressing: avocado oil (or olive oil), balsamic vinegar, garlic, pure maple syrup, mustard, cinnamon, and sea salt. You’ll be blown away at how amazing this dressing is! Quadruple it and use it on everything!
How to Make Fall Roasted Vegetables Salad:
Roast The Vegetables: Preheat the oven to 400 degrees F. Place the chopped vegetables on a baking sheet, drizzle with avocado oil and sprinkle with paprika and sea salt. Use your hands to toss everything together until well-coated in oil and seasoning. Roast for 20 to 25 minutes, giving the baking sheet a shake half-way through, or until the vegetables are golden-brown and cooked through.
You can either serve the salad with the vegetables still warm, or you can allow them to cool to room temperature or chill them in the refrigerator before serving. The choice is yours!
Make the Dressing: Add all of the ingredients for the dressing to a small blender (I use my Magic Bullet) and blend until combined. If you don’t have a small blender, simply whisk everything together until it’s creamy. Store the dressing in a sealed jar until ready to use. You can make the dressing up to 10 days in advance and it becomes more flavorful over time!
Prepare the Salad: Add the ingredients for the salad to a large serving bowl and add the roasted vegetables. Drizzle in your desired amount of cinnamon balsamic dressing and toss until everything is coated in dressing. Serve and enjoy!
More Healthy Salad Recipes For Fall:
Roasted Sweet Potato Fig Kale SaladRoasted Winter Vegetable Quinoa Salad with Cider VinaigretteRoasted Butternut Squash Chicken Spinach SaladWarm Brussel Sprout Salad with Kale Quinoa and Bacon VinaigretteQuinoa Cabbage Broccoli Spinach Salad
May all the roasted veggie salads be with you this fall!
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Roasted Sweet Potato and Brussel Sprout Salad with Cinnamon Balsamic Dressing
Yield: 3 ServingsPrep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes
An explosion of color and flavor in one massive salad! Celebrate both raw and cooked veggies in this filling meal!
Ingredients
Roasted Sweet Potatoes and Brussel Sprouts:
8 ounces brussels sprouts, halved1 small sweet potato, chopped into ½-inch cubes2 Tbsp avocado oil½ tsp paprika½ tsp sea salt, to taste
For the Salad:
5 ounces Spring greens, or greens of choice1 avocado, sliced¼ small red onion, thinly sliced1/2 cup feta cheese¼ cup sunflower seeds⅓ cup dried cranberries
Cinnamon Balsamic Dressing:
1/3 cup avocado oil¼ cup balsamic vinegar1 very small clove of garlic, peeled and minced1 Tbsp pure maple syrup2 tsp stone ground mustard½ tsp ground cinnamon¼ tsp sea salt, to taste
Instructions
Roast The Vegetables:
Preheat the oven to 400 degrees F. Place the chopped vegetables on a baking sheet, drizzle with avocado oil and sprinkle with paprika and sea salt. Use your hands to toss everything together until well-coated in oil and seasoning. Roast for 20 to 25 minutes, giving the baking sheet a shake half-way through, or until the vegetables are golden-brown and cooked through.You can either serve the salad with the vegetables still warm, or you can allow them to cool to room temperature or chill them in the refrigerator before serving. The choice is yours!
Make the Dressing:
Add all of the ingredients for the dressing to a small blender (I use my Magic Bullet) and blend until combined. If you don’t have a small blender, simply whisk everything together until it’s creamy. Store the dressing in a sealed jar until ready to use. You can make the dressing up to 10 days in advance and it becomes more flavorful over time!
Prepare the Salad:
Add the ingredients for the salad to a large serving bowl and add the roasted vegetables. Drizzle in your desired amount of cinnamon balsamic dressing and toss until everything is coated in dressing. Serve and enjoy!
