Roasted Vegetable Salad with Maple Balsamic Drizzle
Ingredients
2 large sweet potatoes, peeled and cut in 1-inch cubes12 Brussels sprouts, trimmed and cut in half
1 large yellow onion cut into 1-inch cubes
¼ lb (125 g) double smoked bacon cut in ½-inch cubes
2 tbsp (30 mL) olive oil
¾ tsp (3 mL) salt
¼ tsp (1 mL) pepper
2 tbsp (30 mL) butter
2 tbsp (30 mL) brown sugar
2 tbsp (30 mL) maple syrup
Pinch of cayenne pepper
Pinch of sea salt
¾ cup (175 mL) walnuts
¼ cup (50 mL) blue cheese
Maple Balsamic Vinaigrette
Makes ½ cup (125 mL)
1 small clove of garlic, minced
1 tsp (5 mL) Dijon mustard
¼ tsp (1 mL) sea salt
¼ tsp (1 mL) pepper
2 tbsp (30 mL) maple syrup
2 tbsp (30 mL) balsamic vinegar
6 tbsp (90 mL) olive oil
Directions
Place sweet potatoes, Brussels sprouts, onions and bacon in a medium sized bowl, toss with olive oil, salt and pepper. Spread on a parchment lined baking sheet and place in a preheated 400°F (205°C) oven. Roast for 15 minutes; toss and continue for an additional 15 or until vegetables are fork tender and have some caramelization.
While the vegetables are roasting, melt butter in a sauté pan, add brown sugar, maple, cayenne and sea salt, stir to combine and add in walnuts, sauté until caramelized, approximately 2-3 minutes, spread on parchment and let sit until you are ready to serve salad. Remove vegetables from oven, divide between 2 plates, top with crumbled blue cheese and walnuts. Drizzle with Maple Balsamic Vinaigrette.
Vinaigrette
Combine ingredients in mason jar and shake vigorously until well combined.