Serves: 4

Ingredients

For the salad

• 1 lb Brussels sprouts, trimmed and finely shaved

• 1 medium sweet potato, peeled and cut into small cubes

• 1 tbsp mild extra virgin olive oil

• ½ tbsp Island Olive Oil Company Bourbon Maple Dark Balsamic Vinegar, for glazing the sweet potato

• 1 Honeycrisp apple, thinly sliced

• 1 Bosc pear, thinly sliced

• ⅓ cup dried cranberries

• ½ cup toasted walnuts, roughly chopped

• 4 oz goat cheese, crumbled

• Salt and freshly ground black pepper, to taste

For the Bourbon Maple vinaigrette

• 3 tbsp Island Olive Oil Company Bourbon Maple Dark Balsamic Vinegar

• ¼ cup mild extra virgin olive oil

• 1 tsp Dijon mustard

• Salt and freshly ground black pepper, to taste

Instructions

1. Roast the sweet potato. Preheat the oven to 425°F. Toss the cubed sweet potato with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for approximately 20–30 minutes total, turning once.

2. Add the Bourbon Maple glaze. When the sweet potato is tender and lightly browned, with about 2 minutes of roasting remaining, remove the baking sheet. Drizzle with ½ tablespoon Bourbon Maple Dark Balsamic and toss to coat. Return to the oven for the final 2 minutes, then set aside to cool slightly.

3. Make the vinaigrette. Whisk together the Bourbon Maple Dark Balsamic, mild olive oil, and Dijon mustard until combined. Season with salt and pepper to taste.

4. Soften the Brussels sprouts. Place the shaved Brussels sprouts in a large bowl. Add a little vinaigrette, massage briefly, and let stand for 10–15 minutes to soften slightly.

5. Assemble the salad. Add the glazed sweet potato, apple, pear, dried cranberries, walnuts, and pepitas. Toss gently, adding more vinaigrette as needed.

6. Finish and serve. Top with crumbled goat cheese and a little freshly ground black pepper. Serve with any remaining vinaigrette on the side.

Recipe Notes

Make ahead: Roast and glaze the sweet potato and prepare the vinaigrette ahead of time. Slice the apple and pear shortly before serving, and add the nuts, seeds, and goat cheese at the end.

Make it vegan: Omit the goat cheese or substitute your favorite plant-based alternative.