So, Thanksgiving came and went and now you are ready to un-stuff yourself? But you still have sweet potatoes and brussels sprouts on your mind?! Good, those foods are so good for you! This time though, try making them in this salad instead of whipping them with marshmallows or drowning them in bacon; you’re mind and body will thank you!
Sweet potatoes have amazing health benefits. They’re a great source of Vitamin A and beta-carotene and a good source of vitamin B6 and magnesium, both of which have been shown to help with anxiety and depression. Like all really dark or brightly coloured fruits and vegetables, sweet potatoes are full of antioxidants. They’re also high in fibre to help keep your digestion in check and keep things moving, if ya know what I mean.
Pomegranate seeds were once THE popular superfood of the day. Poor things lost a little of their fame recently, but that doesn’t mean they’ve lost their superpowers. They’re clearly full of antioxidants and have also been shown to fend off depression. These are a must for the holiday season because they can help keep you happy, plus they make everything you eat so darn perrrrty! They’ve got like a bajillion other benefits so just trust me and eat them.
Brussels Sprouts are so hip and popular right now! Unlike… the word,”hip.” Regardless, they’re pretty awesome for you. They’re high in Vitamin K for healthy brain function. They’re also high in folic acid, which has been shown to help prevent depression relapse. Like most vegetables, they’re also high in fibre and antioxidants and have been shown to help prevent cancer. Yay! The problem is that most restaurants serve brussels sprouts dripping in bacon fat, pancetta, or browned butter. Cooking them in a little coconut oil, like I do, here is SO amazing. The sweet coconut oil with the bitter brussels sprouts is the perfect combination of two great foods! Try it now!
| Simple Festive Salad with Dijon Ginger Dressing | Print |
- 1 sweet potato, diced into ½ inch chunks
- ½ Tablespoon olive oil
- ½ tsp. dried rosemary
- ⅛ tsp. nutmeg
- pinch of salt and pepper
- 1 cup brussel sprouts, measured then quartered
- ¼ cup fresh pomegranate seeds
- ¼ cup pecans, walnuts, or pumpkin seeds, optional
- 8 cups baby romaine mix, spring mix, or baby spinach leaves
- Preheat oven to 375° F. Dice the sweet potato into ½ inch cubes and spread onto a parchment lined baking sheet. Toss the cubes in olive oil, rosemary, nutmeg, salt and pepper. Bake for 30 minutes, tossing halfway through until a fork is easily inserted in a potato piece yet they are still firm.
- Meanwhile, heat a nonstick pan over medium heat and add coconut oil. Quarter your brussel sprouts, add to heated pan, and sprinkle with a pinch of salt and pepper. Cook, stirring occasionally until they turn bright green and some sides are lightly caramelized, about 7 minutes.
- When you're ready to eat, toss 1 cup of the prepared sweet potatoes, prepared brussel sprouts, lettuce, pomegranates and nuts, if using, with desired amount of dressing. I usually use most of the dressing but this is up to your preference! Serve immediately.
The dressing recipe is found here: Simple Dijon Ginger Dressing.
I hope you enjoy and have a fabulous holiday gathering with this beautiful salad! Let me know what you decide to serve it with!
