Fall is here and I for one am looking forward to a switch up in dining and baking. While I am a huge BBQ and grilling fan, it’s nearing slow cooker season, heartier meals and comfort food. Now comfort food doesn’t have to be unhealthy either. Check out this beautiful Honey Mustard Sweet Potato Salad!
I’m excited to partner with Hamilton Beach®. I received the Hamilton Beach 3-in-1 Electric Spiralizer that I used in this recipe. I am happy for the opportunity to share brands with you that I believe in, and I hope you enjoy this holiday inspired salad.
This Honey Mustard Sweet Potato Salad a cinch to put together, too.
I love to use seasonal vegetables in salads and sometimes make them into the meal itself. For those of you with kids, I know sometimes getting them to eat their veggies can be a hassle, but even adults enjoy the look of spiralized vegetables. I know I do!
A wonderful sweet honey mustard dressed sweet potato, zucchini and Brussels sprouts salad that has the savory and salty bacon and tender dried cranberries with almonds for a perfect side dish or main meal.
- 4 slices of bacon chopped
- 1 sweet potato large, peeled and cut in half
- 2 zucchinis ends trimmed, cut into 3 inch pieces
- 2 yellow squash ends trimmed, cut into 3 inch pieces
- 8 brussels sprouts end trimmed
- ¼ tsp kosher salt
- ¼ tsp black pepper
- 2 tbsp honey
- 2 tsp Dijon mustard
- ½ tsp dried sage
- 2 tbsp of dried cranberries
- 2 tbsp of sliced almonds
In a large skillet over medium heat render bacon until crisp. Transfer to plate with paper towel to drain. Reserved 2 tablespoons of bacon fat in pan and save balance for other use.
Thinly slice the brussels sprouts and place in small bowl with cranberries and almonds. Set aside.
Use Hamilton Beach 3-in-1 Spiralizer and using spiral cutter, cut sweet potato, zucchini, squash per instructions into “noodles”. Add to skillet and toss to coat and sauté for 3 minutes over medium-high heat. Stir as water releases from squash and season with salt, pepper.
Add the honey, mustard and dried sage and toss to coat. Cook another minute or two for al dente vegetables.
Add the brussels sprouts, cranberries and almonds to pan and mix well. Sauté another 2-3 minutes. Top with cooked bacon pieces and serve warm.