Roasted Shredded Brussels & Sweet Potato Salad with Citrus-t

• total time: 47 minutes

Ingredients

For the veggies:

1 ½ lb sweet potatoes, chopped into small pieces

1 ½ lb Brussels sprouts, trimmed and thinly sliced

3 tbsp La Tourangelle Avocado Oil

1 tsp salt

1 tsp garlic powder

½ tsp pepper

For the dressing:

2 tbsp La Tourangelle Avocado Oil

2 cloves garlic, chopped

1 tbsp fresh chopped thyme

4 small peels of the orange peel

4 tbsp La Tourangelle Olive Oil

½ tsp salt

¼ tsp pepper

1 ½ tbsp honey

1 tsp Dijon mustard

2 tbsp orange juice

1 tbsp balsamic vinegar

1 tbsp water (or more)

For the salad:

1 cup chopped baby arugula

½ cup pomegranate seeds

¾ cup shredded Parmesan cheese

½ cup finely chopped red onion

½ cup chopped toasted pecans

Directions

Preheat the oven to 425.

Add the brussels to one sheet pan with 1 ½ tablespoons of the avocado oil, ½ teaspoon salt, ½ teaspoon garlic powder and ¼ teaspoon pepper. Toss them together, then spread out. Roast the Brussels for about 15-20 minutes, tossing halfway, until just crisp but not too dark.

To a separate sheet pan add the sweet potatoes with the remaining oil, salt, garlic powder and pepper. Toss to coat, spread them out and roast for about 23-26 minutes, tossing halfway, until soft and slightly crisp.

While the veggies roast, make the dressing. Add the garlic, thyme and orange peel to a jar. Heat 2 tablespoons of avocado oil in a pan over medium heat until it is just hot enough to sizzle, then pour it over the thyme, orange and garlic mix. Let the mixture sit for about 5 minutes. Add the olive oil, salt, pepper, honey, mustard, orange juice, balsamic and water. Add the cap, then shake well.

Assemble the salad. Add the arugula, Brussels, sweets, pomegranate, Parmesan, onion and pecans to a large bowl. Add the dressing and toss.