Roasted Sweet Potato and Brussel Sprout Salad
with goat cheese, Dijon mustard and balsamic dressing, almonds and quinoa
Informations supplémentaires
35 min.
|
668 kcal
|
easy
|
|
Printable version
1. Bake the sweet potatoes
Preheat the oven to 425°F. Cut the sweet potatoes into medium sized cubes. Remove the foot of the Brussels sprouts then cut them in half. Place the sweet potatoes and Brussels sprouts on a baking sheet lined with baking paper. Add a drizzle of oil, salt and pepper. Bake in the oven for 24-26 minutes or until tender and colored.
2. Setup
Bring a small pot of water to a boil. Thinly slice the onion. Mince the basil.
3. Cook the quinoa
Add the quinoa to the pot of water and cook for 12-15 minutes or until tender. Drain, then rinse under cold water to cool.
4. Make the sauce
Put the Dijon mustard in a bowl with 1.5 2P | 2.5 3P tbsp. of Balsamic vinegar, 1 tbsp. of sugar and a pinch of salt. Mix together. Add 1/4 2P | 1/3 3P cup of oil and whisk until it becomes a homogeneous sauce.
5. Toast the almonds
Heat a pan over medium-high heat. Add the almonds and roast 3-4 minutes or until they're browned. Remove from the pan.
6. Plate your dish
In a large bowl, mix the arugula with the quinoa, the red onion (to taste), the almonds, the roasted vegetables and the sauce. Add salt and pepper to taste. Serve and garnish with the basil and the crumbled goat cheese. Bon appétit!
500gSweet Potato(es)
113gGoat Cheese
200gBrussels Sprouts
60gArugula
0.5unitRed Onion(s)
20gSlivered Almonds
80gWhite Quinoa
1unitBasil
15mlDijon Mustard
What you need
Sheet pan, Bowls, Pan, Pot, Strainer, Whisk.
668 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
91g
30%
fat
24g
37%
cholesterol
28mg
9%
fiber
15g
60%
protein
27g
saturated
10g
50%
sodium
539mg
22%
sugar
17g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg