Roasted Brussels & Sweet Potato Power Salad Delight

Ingredients

• 1 lb Brussels sprouts, halved
• 1 medium sweet potato, diced
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• to taste salt and pepper
• 4 cups mixed greens (spinach, kale, arugula)
• 1 4 cup dried cranberries
• 1 4 cup walnuts, chopped
• 1 4 cup feta cheese, crumbled (optional)
• 2 tablespoons balsamic vinaigrette

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the halved Brussels sprouts and diced sweet potato with olive oil, garlic powder, salt, and pepper until evenly coated.
3. Spread the mixture on a baking sheet in a single layer. Roast in the oven for about 25-30 minutes, tossing halfway through, until the Brussels sprouts are crispy and the sweet potatoes are tender.
4. While the veggies are roasting, prepare the salad base by arranging the mixed greens in a large serving bowl.
5. Once the vegetables are done, allow them to cool for a few minutes before adding them to the greens.
6. Add the dried cranberries and chopped walnuts to the salad mixture. If using, sprinkle the feta cheese on top.
7. Drizzle with balsamic vinaigrette and toss gently to combine all ingredients evenly.