{"id":16991,"date":"2014-11-06T08:41:26","date_gmt":"2014-11-06T15:41:26","guid":{"rendered":"http:\/\/foodembrace.com\/?p=16991"},"modified":"2014-11-06T08:41:27","modified_gmt":"2014-11-06T15:41:27","slug":"shaved-brussels-sprouts-and-sweet-potato-salad","status":"publish","type":"post","link":"https:\/\/foodembrace.com\/2014\/11\/shaved-brussels-sprouts-and-sweet-potato-salad\/","title":{"rendered":"Shaved Brussels Sprouts and Sweet Potato Salad"},"content":{"rendered":"<p>Salads. \u00a0It&#8217;s one of those dishes that when I hear it, a few things come to mind. \u00a0I automatically assume\u00a0it&#8217;s either lettuce or grain based. \u00a0Unless it&#8217;s at a summer gathering, then I think it&#8217;s either going to be potato or macaroni salad. \u00a0I&#8217;m trying to change my perception of what makes a salad so that I can experiement a little more. \u00a0Salads don&#8217;t have to be lettuce or grain based! \u00a0This might not be some amazing revelation to you but for me it opened up a lot more possibilities.<\/p>\n<p>I was looking for something that I could create that would yield leftovers.\u00a0 I wanted something to have at lunch that was veggie packed but not your standard boring mixed greens salad.<\/p>\n<p>Since it was fall, I decided to incorporate a bunch of traditional fall ingredients like sweet potatoes and cranberries to create a salad that is great for lunch or as a side dish. \u00a0It&#8217;s also perfect for traveling so it can be taken to work (mason jar salad!) or to a party or picnic. \u00a0It&#8217;s grain free, it&#8217;s vegan, it&#8217;s Paleo. \u00a0It&#8217;s all the buzz words.<\/p>\n<p><a href=\"http:\/\/foodembrace.com\/2014\/11\/shaved-brussels-sprouts-and-sweet-potato-salad\/swtpot_brussels_salad2\/\" rel=\"attachment wp-att-16993\"><img loading=\"lazy\" class=\"aligncenter wp-image-16993 size-full\" src=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2014\/11\/swtpot_brussels_salad2.jpg\" alt=\"Shaved Brussels Sprouts and Sweet Potato Salad\" width=\"900\" height=\"600\" srcset=\"https:\/\/foodembrace.com\/wp-content\/uploads\/2014\/11\/swtpot_brussels_salad2.jpg 900w, https:\/\/foodembrace.com\/wp-content\/uploads\/2014\/11\/swtpot_brussels_salad2-300x200.jpg 300w, https:\/\/foodembrace.com\/wp-content\/uploads\/2014\/11\/swtpot_brussels_salad2-816x544.jpg 816w\" sizes=\"(max-width: 900px) 100vw, 900px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<blockquote><p><strong>Andrea&#8217;s Shaved Brussel Sprouts and Sweet Potato Salad<\/strong><\/p>\n<p><strong>For the salad:<\/strong><\/p>\n<ul>\n<li>2 Medium Sweet Potatoes, peeled and chopped<\/li>\n<li>1 1\/2lb Brussels Sprouts, trimmed<\/li>\n<li>1\/2 Red Onion, finely chopped<\/li>\n<li>1C Dried Cranberries<\/li>\n<li>1 tsp of Olive Oil for cooking<\/li>\n<\/ul>\n<p><strong>For The Dressing:<\/strong><\/p>\n<ul>\n<li>2TBSP Dijon Mustard<\/li>\n<li>2TBSP Maple Syrup<\/li>\n<li>1\/4C Balsamic Vinegar<\/li>\n<li>1\/4C Light Olive Oil<\/li>\n<li>1\/2tsp Salt<\/li>\n<li>1\/2tsp Ground Black Pepper<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>In a small glass bowl, whisk together all the ingredients for the dressing and set aside. \u00a0Bring a large pot of water to a boil and add in the cubed sweet potatoes. \u00a0Boil until the sweet potato is just fully cooked through so that a knife pierces it easily but the sweet potato isn&#8217;t mushy. \u00a0About five &#8211; 10 minutes. \u00a0Drain the sweet potatoes making sure to remove as much water as possible. \u00a0Add to a large mixing bowl.<\/p>\n<p>Using the fine grate or thin slice blade for your food processor, shred or shave (either works here) the Brussels Sprouts. \u00a0In a large skillet add in 1 tsp of light olive oil and heat over medium heat. \u00a0Add in the sprouts and cook for about 3 minutes. \u00a0Remove and add to the sweet potatoes.<\/p>\n<p>Add in the cranberries and the red onion, toss to combine. \u00a0Pour the dressing over top of the salad and gently mix until everything has been coated in dressing.<\/p>\n<p>Serve immediately or cover and place in fridge until ready to serve. \u00a0Serves 4 meal size portions or 8 as a side dish.<\/p><\/blockquote>\n<p><strong>A couple of notes:<\/strong><\/p>\n<p>I slightly cooked the sprouts to help bring out more flavor and reduce their bitterness a bit. \u00a0This is a taste preference. \u00a0If you like raw sprouts then it&#8217;s OK to skip this step. \u00a0If you allow the salad to sit for several hours before serving, that will help breakdown the sprouts a bit.<\/p>\n<p>This dish gets better the longer it has time to marinade in the dressing.<\/p>\n<p>It does make for a big salad and this served two people as a meal for two lunches.<\/p>\n<p>Leftovers are great but make sure to eat this in at least three days, otherwise the sprouts start getting a little funky.<\/p>\n<p>Adding in some nuts, seeds, or even a little feta or goat cheese on top would make great additions to this salad! \u00a0A little twist on the traditional veggie side makes it perfect for holiday gatherings.<\/p>\n<p><em>Have fun guys, and remember, always play with your food! \u00a0Enjoy!<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Salads. \u00a0It&#8217;s one of those dishes that when I hear it, a few things come to mind. \u00a0I automatically assume\u00a0it&#8217;s either lettuce or grain based. \u00a0Unless it&#8217;s at a summer gathering, then I think it&#8217;s either going to be potato or macaroni salad. \u00a0I&#8217;m trying to change my perception of what makes a salad so [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"status","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"_links_to":"","_links_to_target":""},"categories":[33,34],"tags":[37,48,87,16],"jetpack_featured_media_url":"","jetpack_publicize_connections":[],"jetpack_shortlink":"https:\/\/wp.me\/p4KYWa-4q3","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts\/16991"}],"collection":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/comments?post=16991"}],"version-history":[{"count":0,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts\/16991\/revisions"}],"wp:attachment":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/media?parent=16991"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/categories?post=16991"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/tags?post=16991"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}