Autumn Harvest Salad (Edit recipe)

Fall is my favorite time of the year! I love the weather, the colors, and the holidays. But most importantly, I love the flavors, specifically the produce. That’s why this salad combo is one of my favorites and an absolute go-to. It’s packed with brussels sprouts, sweet potato, and apple and all brought together by a delicious spicy honey mustard vinaigrette.

10 minutes

25 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	878
Fat:	23 g
Carbohydrates:	134 g
Protein:	46 g
Cholesterol:	26 g
Sodium:	745 mg
Fiber:	45 g
Sugars:	45 g
Calculated for total recipe.

by All Roads Lead to Healthy

View original recipe

Serves: 1

Ingredients

10 whole Brussels Sprouts, de-stemmed and sliced
0.333 whole Sweet Potato, cubed
2 cup Spring Mix Salad Greens Lettuce
0.333 whole Granny Smith Apple, cubed
5 whole Cherry Tomato, sliced
2 Tbsp Pecans, chopped
2 Tbsp organic Blue Cheese Crumbles
0.25 tsp Chili Powder
1 tsp Bees Knees Spicy Honey
1 Tbsp Apple Cider Vinegar
1 tsp Coarse-Dijon Mustard (Noble Made)
1 tsp Extra Virgin Olive Oil
0.125 tsp Garlic Powder
Sea Salt, to taste

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Toss the brussels sprouts with 1-2 tbsp avocado oil, salt, and pepper. Toss the sweet potatoes with 1-2 tbsp avocado oil, the chili powder, salt, and pepper. Roast both in a preheated 425 degree oven for 20-25 minutes.
Make your dressing by whisking together the apple cider vinegar, hot honey, mustard, EVOO, garlic powder, salt, and pepper in a bowl.
Assemble your salad - add the greens to a bowl and top with the apples, nuts, cheese, tomatoes, and roasted veggies. Drizzle the dressing over the top of everything.
Enjoy!