Sweet Potato, Red Pear, and Brussel Sprout Salad
Serves 4 to 6
I made this stunning little tasty salad dish in the wellness kitchen at work the other day while cleaning out the refrigerator. All the leftovers just matched perfectly together. After I made it, I took the finished dish to our administrative staff. Believe me, it was gone in less than five minutes. The feedback was exactly what I love to hear. “It tastes amazing, Chef.”
Here’s some helpful information about the ingredients in this recipe.
Sweet potatoes
Sweet potatoes are high in fiber, vitamin C, potassium, pantothenic acid (vitamin B5), niacin (vitamin B3), vitamin B6, manganese, magnesium, and copper. They get their orange color from beta-carotene, which is a pigment and antioxidant.
Brussels sprouts
The Brussels sprout is a member of the Gemmifera Group of cabbages that is grown for its edible buds. If you’re looking for an extremely nutrient-dense food that’s also tasty and easy to prepare, look no further than Brussels sprouts. Brussels sprouts are a good source of fiber, manganese, potassium, choline, and B vitamins.
Red pears
Like their green counterparts, red pears are a low-fat, cholesterol-free food. Red pears have a high concentration of the phytonutrient anthocyanin. Anthocyanin has anti-aging properties, promotes heart health, and protects against cancer. Red pears are also an excellent source of fiber, vitamin C, potassium and copper.
Ingredients:
For the roasted vegetables and fruit
4 cups sweet potatoes, peeled and diced
2 cups Brussels sprouts, peeled, trimmed and halved
2 red pears, cored and cut into quarters
2 tablespoons olive oil, for roasting
2 teaspoons fresh thyme leaves
2 tablespoons maple syrup
Sea salt and freshly ground black pepper to taste
For the roasted pancetta
4 slices of pancetta
For the dressing
4 tablespoons extra virgin olive oil
1 tablespoons apple cider vinegar
1 garlic clove, crushed
1 teaspoon local honey
10 hazelnuts, roughly chopped
1 tablespoon fresh thyme leaves
1 tablespoon freshly chopped chives
2 cups mixed salad leaves to serve
How to make:
Preheat oven to 380◦F. For the roasted vegetables and fruit, place all the ingredients into a medium size bowl and toss lightly together in the olive oil. Scatter everything over a roasting tray and pop into the oven. Roast for 30 minutes or until golden-brown. Toss them from time to time while they are roasting.
Place the pancetta onto a roasting tray and pop into the oven to roast for 8 to 10 minutes or until crisp. Remove from the oven and set aside. When cold, break into small pieces.
For the dressing, combine all the ingredients. Check the seasoning, adding sea salt and freshly ground black pepper to taste.
To serve, arrange the mixed lettuce leaves on to a platter, top with the warm vegetables and fruit, and pour over some of the dressing. Sprinkle over the pancetta pieces, and serve any remaining dressing on the side.