Recipe
Salad
Spelt Salad with Roasted Sweet Potatoes and Brussels Sprouts
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 28
| Quantity | Ingredient | Add |
|---|---|---|
| 4 c. spelt grain | ||
| Salt, to taste | ||
| 3 lbs. sweet potatoes, peeled and cut into 1/2-inch cubes | ||
| 2 (12 oz each) pkg Green Giant shaved Brussels sprouts | ||
| 1 tbsp. olive oil | ||
| Pepper, to taste | ||
| 1 tbsp. minced fresh garlic | ||
| 1 (2.5 oz) pkg fresh thyme, leaves stripped from stems and minced | ||
| 1 c. olive oil | ||
| ½ c. apple cider vinegar | ||
| 3 tbsp. honey | ||
| 2 tbsp. creole seasoning, add more as needed | ||
| 1 c. dried cranberries | ||
| 1 c. roasted pumpkin seeds |
Directions
- Preheat oven to 375 degrees.
- In a medium saucepan, prepare spelt according to package directions, adding a pinch of salt.
- Meanwhile, lightly toss together cubed sweet potatoes, Brussels sprouts, olive oil, salt, pepper, thyme and garlic in a mixing bowl. Spread on a parchment paper-lined baking sheet.
- Roast for about 20 minutes, or until the sweet potatoes are fork tender.
- To make the vinaigrette, whisk together olive oil, apple cider vinegar, honey and creole seasoning in a small bowl.
- In a large bowl, combine cooked spelt, sweet potato mixture, dried cranberries and pumpkin seeds. Drizzle with cider vinaigrette and stir to combine completely. Season to taste with salt and pepper. Serve warm or cold.
Nutrition facts
Servings
260 Calories per serving
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 0mg
- Sodium: 180mg
- Total Carbohydrates: 37g
- Protein: 7g
Daily Values
0%
Vitamin A 150%
0%
Vitamin C 10%
0%
Iron 10%
0%
Calcium 4%
Recipe Source:
Hy-Vee dietitians and chefs.