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Sweet Potato Salad with Brussels Sprouts
TASTE OF THE SOUTH MAGAZINE12Ingredients
45Minutes
220Calories
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Ingredients
US|METRIC
8 SERVINGS
- 2 1/2 lb. sweet potatoes (peeled and cut into 1-inch cubes)
- 1 lb. Brussels sprouts (trimmed and halved)
- 2 cups red onion (coarsely chopped)
- 2 Tbsp. canola oil (divided)
- 3/4 tsp. kosher salt (divided)
- 1/2 tsp. ground black pepper (divided)
- 5 tsp. whole grain dijon mustard
- 1 Tbsp. fresh parsley (chopped)
- 1 Tbsp. chopped fresh sage
- 1 Tbsp. red wine vinegar
- 1/4 tsp. smoked paprika
- 1/4 cup pumpkin seeds (roasted salted)
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NutritionView More
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220Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories220Calories from Fat50 |
| % DAILY VALUE |
| Total Fat6g9% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol |
| Sodium320mg13% |
| Potassium800mg23% |
| Protein7g |
| Calories from Fat50 |
| % DAILY VALUE |
| Total Carbohydrate38g13% |
| Dietary Fiber8g32% |
| Sugars9g |
| Vitamin A410% |
| Vitamin C90% |
| Calcium8% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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