Sick of roasted Brussels sprouts? Mix things up with this Roasted Pear, Kumara and Brussels Sprout Salad that is pretty enough to entertain with!
Ingredients
1 large pear
½ medium kumara (orange sweet potato), chopped coarsely
4 ounces Brussels sprouts, halved
2 teaspoons cold pressed extra-virgin coconut oil
1 teaspoon finely chopped fresh rosemary leaves
3 cups baby rocket (arugula) leaves
¼ cup almond kernels, roasted, chopped coarsely
1 ½ ounces soft goat’s cheese, crumbled
2 tablespoons macadamia oil
2 tablespoons apple cider vinegar
1 teaspoon wholegrain mustard
1 teaspoon raw honey
Instructions
Preheat oven to 400°F.
Cut unpeeled pear into 8 wedges; remove core. Combine pear, kumara and sprouts with the oil and rosemary in a small baking dish, season; roast about 25 minutes or until golden and tender.
To make the macadamia and mustard dressing, place ingredients in a screw-top jar, season to taste; shake well to combine.
Combine roasted pear, kumara and sprouts with rocket and the dressing in a large bowl; toss well to combine. Serve sprinkled with nuts and cheese.
Recipe by Fit Bottomed Girls at https://fitbottomedgirls.com/2014/10/roasted-pear-kumara-and-brussels-sprout-salad/