Scottsdale Health November 2019

online.magazines

cook

/ recipe and photo by Erica Ptak

Roasted

Veggie Fall

Harvest Salad

Erica Ptak is the

creator of Founded

in Flavor, a local

food blog devoted

to healthy, indulgent

recipes. For more

information on her

blog, visit foundedinflavor.com

or visit

her Instagram at @

foundedinflavor.

Servings Size: 5

SALAD

2 sweet potatoes,

diced

½ tbsp olive oil

1 tbsp of herb mix

(rosemary, thyme,

garlic powder, salt,

pepper)

4 cups chopped

kale

1 cup walnuts

3 cups sliced

Brussels sprouts

cup dried

cranberries

DRESSING

3 tbsp almond

butter

2 tbsp olive oil

2 tbsp freshly

squeezed orange

juice

3 tbsp water

1 tbsp stoneground

mustard

½ tbsp raw honey

or maple syrup

½ tsp minced garlic

Roast sweet potatoes and Brussels sprouts: Preheat oven to 450 degrees. Slice sweet potatoes into small 1-inch squares and slice Brussels

sprouts in half. Toss Brussels sprouts and sweet potatoes in 1/2 tablespoon of olive oil and herb mixture. Add sweet potatoes and Brussels

sprouts to a greased baking sheet. Bake for 17-20 minutes, turning once halfway through baking, until softened. Toast walnuts: Add 1 teaspoon

of olive oil, walnuts, and a pinch of salt into a medium-high pan. Toast the walnuts for about 5 minutes until they become slightly

brown. Walnuts can burn easily so watch them closely. To make dressing: Whisk all ingredients together until fully combined. To assemble:

Toss the chopped kale into a large bowl with half of the dressing. Finally, add sweet potatoes, Brussels sprouts, roasted walnuts, and dried

cranberries into the salad bowl and top with additional dressing. Enjoy!

20 ScottsdaleHealth 11/19

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