Brussels Sprout Salad
Fresh and crispy Brussels sprout salad is even better when accompanied by Alexia® Sweet Potato Waffle Cut Fries tossed with almonds and cranberries in a tangy vinaigrette.
Ingredients
- 1 bag Alexia® Sweet Potato Waffle Cut Fries (20 oz)
- ⅓ cup Dried Cranberries
- ⅓ cup Toasted Almonds, chopped
- 1 ½ lbs Brussels Sprouts, shaved
- Ground Black Pepper
- Kosher Salt
- Olive Oil
- ¼ cup Real Maple Syrup
- ¼ cup Sriracha Sauce
- ¼ cup Apple Cider Vinegar
- ¼ cup Kosher Salt
Directions
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Preheat oven to 425 ̊ F.
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Place Sweet Potato Fries on a baking sheet in a single layer. Bake for 25-28 minutes, flipping halfway through to ensure maximum crispiness.
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Rinse Brussels sprouts and cut off the base. Thinly slice into shavings. Toss with olive oil, kosher salt, and ground black pepper to taste and place on a second baking sheet. After the fries have baked for 12-14 minutes, place Brussels sprouts into the oven and cook for 8-12 minutes or until crispy.
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In a small bowl, whisk together vinaigrette ingredients (maple syrup, sriracha sauce, apple cider vinegar, ¼ teaspoon kosher salt). Set aside.
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Add baked fries and Brussels sprouts to a large mixing bowl along with almonds and cranberries. Finish off the Brussels sprouts salad recipe by tossing and coating evenly with spicy vinaigrette.
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Portion your mixture into salad bowls and enjoy!
