An easy, fresh & delicious spiralized salad featuring fall’s most festive flavors – Maple Glazed Sweet Potato & Brussel Salad.

Hi there! I’m Allie with Miss Allie’s Kitchen, and I’m so glad to be sharing one of my favorite recipes with all of you! Miss Allie’s kitchen focuses on healthy & whole food recipes, and today we’re harnessing some of Fall’s most festive flavors and creating an easy, fresh & delicious spiralized salad. Alrighty, let’s get cooking!

Maple Glazed Sweet Potato & Brussel Salad

Fall is absolutely my favorite time of year. I love seeing the changes in nature, watching the puffs of steam leave my coffee mug in the crisp air, hearing the crunch of falling leaves under my boots, and tasting the comforting & warm flavors of the season. Maple & sweet potato has to be one of my favorite combinations. Today we’re adding the pungent juxtaposition of Brussel sprouts, and brightening the mix with some sticky, sweet cranberries.

If you love recipes with cranberries, I know you love this Orange Cranberry Quinoa Salad

OK, let’s be honest here for a minute. We all love the flavors of fall, but sometimes they’re not so kind to our waistlines. I’m not a big fan of having a sweater bod, ya feel? I love rich foods as much as the next person, but sometimes we all still crave something, light, fresh & veggie packed. If you ask me, this dish is the perfect compromise.

Spiralized salads are one of the easiest and most fun ways to enjoy your veggies, and I know we’re all racking our brains for new ways to repurpose old favorites! The maple vinaigrette pairs with the cranberries to sweeten the mix, but don’t you go thinking we forgot about that pecan crunch.

If you want more spiralized veggie recipes, check out my Sweet Potato Pasta Bake.

This is the perfect dish to take to all of those fall parties & get-togethers because it is easily thrown together in one pan and can be doubled to feed any crowd. OK, we’ll get down to it!

WHAT YOU’LL NEED:

Sweet Potatoes

Brussel Sprouts

Cranberries

Pecans

Olive Oil

Maple Syrup

Apple Cider Vinegar

Dijon Mustard

Salt

Pepper

WHAT YOU’LL DO:

Preheat your oven to 400 degrees.

Rinse your Brussel sprouts, cut off the ends & slice in half. Toss them with a tbsp of olive oil and let them roast for 20 mins, or until the edges are nice and crispy.

While the sprouts roast, wash, dry & peel those sweet potatoes. Pierce them a few times with a fork, wrap in a paper towel and microwave them for 1 min & 30 secs. This will soften them a bit before spiralizing.

Next, grab your taters & spiralize away. Measure out your cranberries, pecans, maple syrup, apple cider vinegar & Dijon mustard. Heat a large pan on medium & add the other tbsp of olive oil.

When the oil is heated, add the spiralized SP noodles, and cook for 1-2 minutes. Add the apple cider vinegar and allow it to steam for a minute. By now your Brussels should be done, so add them to the noodle pan along with the cranberries and pecans. Toss this & pour in the maple syrup & mustard. Mix everything together well for another minute and remove this from the heat.

This dish can be eaten hot or cold & keeps really well in the fridge. I actually portioned mine out into servings, topped with grilled chicken & ate for a quick grab and go lunch! I also do this with my Lemon Garlic Zucchini Noodles. You day gets so much better when you know you have a fantastic lunch waiting for you!

I’m so grateful to be able to share this recipe with you on Hungry By Nature today & I’d LOVE it if we could “meet”again! Head on over to check out Miss Allie’s Kitchen & I promise I’ll be sharing more life-friendly healthy & whole food recipe inspo. What does that mean, you ask? I create delicious meals that fit into your busy schedule, please your picky eaters’ palate, make your wallet happy, and help you to fit into your favorite skinny jeans. Here’s how you can find me:

Blog: http://www.missallieskitchen.com/

Facebook: Miss Allie’s Kitchen

Instagram: @miss.allieskitchen

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Twitter: @missallieskitch

xoxx,

Miss AK

Maple Glazed Sweet Potato Brussel Salad

• Author: Miss AK
• Prep Time: 25 mins
• Cook Time: 15 mins
• Total Time: 40 mins

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Description

{gluten free, dairy free, refined sugar-free}

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Ingredients

Scale 1x2x3x

• 2–3 Medium Sweet Potatoes
• 1 lb of Brussel Sprouts
• 1/2 cup of Cranberries
• 1/2 cup of Pecans
• 2 tbsp Olive Oil
• 2 tbsp of Maple Syrup
• 1 tbsp of Apple Cider Vinegar
• 1/4 tsp of Dijon Mustard
• 1 tsp of Salt
• 1/2 tsp of Pepper

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Instructions

1. Preheat your oven to 400 degrees.
2. Rinse your Brussel sprouts, cut off the ends & slice in half.
3. Toss them with a tbsp of olive oil and let them roast for 20 mins, or until the edges are nice and crispy.
4. While the sprouts roast, wash, dry & peel those sweet potatoes.
5. Pierce them a few times with a fork, wrap in a paper towel and microwave them for 1 min & 30 secs. This will soften them a bit before spiralizing.
6. Next, grab your taters & spiralize away. Measure out your cranberries, pecans, maple syrup, apple cider vinegar & Dijon mustard.
7. Heat a large pan on medium & add the other tbsp of olive oil.
8. When the oil is heated, add the spiralized SP noodles, and cook for 1-2 minutes.
9. Add the apple cider vinegar and allow it to steam for a minute.
10. By now your Brussels should be done, so add them to the noodle pan along with the cranberries and pecans.
11. Toss this & pour in the maple syrup & mustard.
12. Mix everything together well for another minute and remove this from the heat.

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