How To Make Sweet and Tangy Autumn Salad
This sweet and sour combination of sweet potatoes and pomegranates make this autumn salad a refreshing dish. Add some pecans for texture and serve with mayo.
Preparation: 20 minutes
Cooking: 30 minutes
Total: 50 minutes
Serves:
Ingredients
- ¼cupmayonnaise
- 1tsplime zest
- 1tbspfresh lime juice
- salt
- 8ozbrussels sprouts,thinly sliced
- 1cupcooked barley
- 2cupslarge sweet potato,peeled, diced into cubes and cooked
- ½cuppecans,toasted and roughly chopped
- 2cupspomegranate
- fresh cilantro,for garnish, optional
Instructions
-
In a small mixing bowl stir together mayonnaise, lime zest and lime juice. Season with salt to taste.
-
Place Brussels sprouts, barley, sweet potato, pecans, and pomegranate arils in a bowl.
-
Pour dressing over top and toss to evenly coat. Garnish with fresh cilantro if desired.
Nutrition
- Calories: 269.10kcal
- Fat: 14.30g
- Saturated Fat: 1.74g
- Monounsaturated Fat: 5.31g
- Polyunsaturated Fat: 6.40g
- Carbohydrates: 34.25g
- Fiber: 7.31g
- Sugar: 11.55g
- Protein: 4.52g
- Cholesterol: 3.75mg
- Sodium: 465.42mg
- Calcium: 49.31mg
- Potassium: 542.77mg
- Iron: 1.64mg
- Vitamin A: 414.25µg
- Vitamin C: 41.20mg
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