Maple Dijon Sweet Potato & Brussels Sprout Salad
I love it when I can combine several of my favorite foods and flavors all in one place and have it result in something really delicious – which is exactly what happened here. I started off wanting to experiment with a cold sweet potato salad with a fall vibe, thinking along the lines of a vinaigrette with apple cider vinegar and maple syrup. Then I added Dijon mustard for some extra tang. Then maple syrup just goes with bacon, and bacon goes with everything, so that was thrown in. And then a friend of mine told me about a roasted sweet potato and Brussels sprout dish she made recently, so I shredded up some Brussels sprouts and put them in the mix. And viola, sweet potato and Brussels sprout salad was born, and I am immediately loving it. Eat a little as a side or a lot on top of some greens for a quick lunch or dinner.
A couple of notes… the mustard tastes a little overwhelming at first, but mix it in as listed and give the flavors time to come together. It will mellow. Also, you could definitely make this without bacon and keep it entirely vegan. It’s hard for me to wrap my head around that idea because I love bacon and I think that without bacon my life would be very sad, as would this salad. However, there is enough going on that it would still taste good, so if you don’t do bacon, just leave it out. Maybe you could put in some dried cranberries instead? Not that they taste like bacon, but the addition would bring another interesting flavor and texture to the sweet potato party. Definitely sprinkle the bacon, if using, and the pecans on top just before serving so they stay nice and crispy-crunchy.
- 2 lbs. sweet potatoes, peeled and cut into 1/2 inch chunks
- 12 oz. Brussels sprouts, thinly sliced or shredded
- 1/2 cup pecans
- 3 T. olive oil
- 2 T. apple cider vinegar
- 3 T. dijon mustard
- 3 T. maple syrup
- 1 1/2 tsp. salt
- 6-8 slices of bacon, cooked and crumbled
- 1/2 cup sliced green onions
- 1. Place sweet potatoes in a large pot and cover with water. Cover, bring to a boil, and simmer for approximately 15 minutes or until tender when pierced with a fork. Be careful not to overcook as you want the potatoes to keep their shape. Once cooked, pour potatoes into a colander and rinse with cold water to stop them from cooking. Set aside to cool.
- 2. Meanwhile, toast pecans in a small dry skillet on medium heat. Stir often, until the pecans begin to smell fragrant. When in doubt, taste test - if they taste toasty, they are done. If not, continue a few more minutes. Set aside.
- 3. Whisk together olive oil, mustard, vinegar, syrup, and salt. Pour over shredded brussels sprouts and green onions and mix well. Fold in cooled sweet potatoes, mixing gently so that potatoes don't fall apart.
- 4. Refrigerate for 1-2 hours to let flavors come together.
- 5. Top with crumbled bacon and pecans before serving.