Apparently I can’t get enough of Brussels sprouts, because although they are just out of season I still eat them out of the freezer. Today I’m sharing this super easy Brussels sprouts sweet potato salad recipe with you that you can whip up in no time, especially when you have the roasted veggies ready.
Brussel sprouts may not be the most loved vegetable there is, but when you know how to prepare them and if you have a delicious dressing these veggies turn into a treat! I roasted the sprouts for a crispy texture and an awesome flavor. This roasted Brussels sprouts sweet potato salad with crunchy almonds and pomegranates is healthy and so delicious!
Brussel sprouts are a savoury vegetable, so to balance that I added in some juicy pomegranates and sweet potatoes.
Soaked almonds? Why not roast them? Activated or soaked almonds are not only much more delicious, but they also make food digestion better. The skin of an almond contains a certain enzyme inhibitor which, when soaked, will be released. The soaking overnight in water activates the almonds, making them easily digestible and it will allow you to get the maximum health benefits.
The contrasting crunchy almonds, the sweetness of the pomegranates, sweet potato with the tangy dressing and the fresh leafy greens makes it a great combination. I eat it simply out of the bowl as lunch, but it makes a great side dish too.
Ok, let’s dig into this amazing green salad with roasted vegetables and soaked almonds! Don’t forget to share your salad with me on social media with #thegreencreatorPrint
A plant-based vegan salad with crunchy soaked almonds, fresh pomegranates, sweet potato and a tangy dressing with fresh leafy greens makes this salad a winner!
- 2 medium sweet potatoes, cut in small pieces
- 400 grams brussel sprouts
- two handfuls of mixed roughly chopped arugula and parsley or coriander
- handful of whole almonds soaked overnight and rinsed and drained the next day
- one pomegranate
- FOR THE DRESSING
- 2 tablespoons extra virgin olive oil
- 2–3 tablespoons raw apple cider vinegar
- 1 tablespoon maple syrup
- optional: 1 tablespoon freshly squeezed orange juice
- 1 teaspoon dried oregano
- 1/2 teaspoon cinnamon
- Celtic sea salt and freshly ground black pepper to taste
- Pre-heat the oven to 170 degrees Celsius. Cut the brussel sprouts in four pieces. Chop the sweet potatoes into small cubes and add them with the brussel sprouts on a baking tray. Sprinkle with some salt and pepper and mix well (add a tablespoon of olive oil if you wish). Roast the vegetables in the oven for about 30 minutes, tossing them on the tray, halfway through. Rinse the almonds that soaked overnight and chop them in little pieces. Cut the pomegranate and take out the pits. Clean the greens.
- For the dressing mix all the ingredients in a small bowl and whisk well.
- When the vegetables are finished prepare a plate. Serve the arugula and parsley on the plate. Cover the greens with the roasted veggies, and the dressing. Sprinkle with the almonds and pomegranates and enjoy!
If you use frozen brussel sprouts I would pre cook them a few minutes before popping them into the oven.
photos by the green creator (c) (copyright)