Roasted Sweet Potato and Brussels Sprouts Salad

This recipe uses previously roasted sweet potatoes and Brussels sprouts or you may roast during preparation. It also uses previously cooked quinoa, cooked according to package directions.

To roast (if you don’t have leftovers):
1. Peel sweet potatoes and cut them into chunks and cut stems off of the Brussels sprouts.
2. Place them in a bowl and coat with olive oil and sprinkle with salt and pepper.
3. Place on a rimmed baking sheet and roast in the oven at 350 F for 35 minutes.

For the salad:
1. Place roasted sweet potatoes, Brussels sprouts, quinoa, red onion, and dried cranberries in a large bowl and mix with a spoon.
2. Top with crumbled goat cheese.

For the dressing:
1. In a small bowl whisk together the maple syrup, olive oil, balsamic vinegar, Dijon mustard, lime juice, and salt and pepper.
2. Once mixed, top the salad with the dressing and toss to combine.