Fall Brussels Sprouts Salad Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful fall salad of roasted Brussels sprouts, sweet potato, and toasted walnuts tossed with pomegranate seeds and mandarin orange in a bright citrus dressing. Beautiful, seasonal, and satisfying.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 10 cups shaved brussels sprouts (see notes)
- 2 cups diced sweet potatoes
- 2 teaspoons olive oil
- 1 teaspoon butter (olive oil for vegan)
- ½ cup chopped walnuts
- 1 mandarin orange (segments cut in half)
- 1 pomegranate (seeded)
- ¼ cup olive oil
- Juice of 1 mandarin orange
- Juice of 1 lemon
- 1 small garlic clove
- A pinch of salt and pepper
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 35m
- Sodium
- 130mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1013mg
- Calcium
- 94mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 130MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.