Honey Mustard Sweet Potato Salad
This Honey Mustard Sweet Potato Salad is made with with spiralized sweet potatoes, zucchini and shaved brussels sprouts in a bacon honey mustard dressing.
Servings: 4 servings
- 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 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.
Calories: 254kcal | Carbohydrates: 32g | Protein: 8g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 357mg | Potassium: 848mg | Fiber: 5g | Sugar: 20g | Vitamin A: 5290IU | Vitamin C: 67.3mg | Calcium: 69mg | Iron: 1.7mg