Warm Sweet Potato & Brussels Sprouts Salad with Maple Mustard Dressing

Name: Warm Sweet Potato & Brussels Sprouts Salad with Maple Mustard Dressing | KitchenAid US
Prep time: 0
Cook time: 0
Total time: 0
Yield: 5
Ingredients: 1 clove garlic; 1/4 teaspoon salt; 1/2 teaspoon cracked black pepper; 1 1/2 tablespoons maple syrup; 1 tablespoon Dijon mustard; 1 tablespoon apple cider vinegar; 1/3 cup olive oil; 2 tablespoons minced basil; 1/3 cup dried cranberries; 1/3 cup sliced almonds; 3/4 pound brussels sprouts (bottoms trimmed); Water for boiling; 3/4 teaspoon salt; 3 large sweet potatoes (about 1 1/2 pounds), peeled & cut in half horizontally

KitchenAid Chef

Serving

Ingredients

1 clove garlic

1/4 teaspoon salt

1/2 teaspoon cracked black pepper

1 1/2 tablespoons maple syrup

1 tablespoon Dijon mustard

1 tablespoon apple cider vinegar

1/3 cup olive oil

2 tablespoons minced basil

1/3 cup dried cranberries

1/3 cup sliced almonds

3/4 pound brussels sprouts (bottoms trimmed)

Water for boiling

3/4 teaspoon salt

3 large sweet potatoes (about 1 1/2 pounds), peeled & cut in half horizontally

Step by step

Using your KitchenAid® 9-Cup Food Processor with ExactSlice™ system, cut the sweet potatoes and brussels sprouts using the slicing disc. For the sweet potatoes, push the ExactSlice™ lever as far to the right as it goes. Then put your halved sweet potatoes in the wide mouth feed tube. Use the food pusher to engage them with slicing disc, and slice them with the Food Processor on high. You may have to do this in batches depending on how wide your sweet potatoes are. Remove sweet potatoes from bowl.
Then attach the middle sized feed tube, and add brussels sprouts. Slide ExactSlice™ lever back to the left, to the 2nd notch. Use the food pusher to engage the brussels sprouts with the slicing disc, while the Food Processor is on high.
Add sweet potatoes and salt to a large pot and fill with water so the sweet potatoes are covered with about 4 inches of water. Bring to a boil, and simmer for 7-8 minutes, until potatoes are fork tender, being careful not to overcook. Remove from heat, stir in brussels sprouts and let sit for one minute. Drain with a colander and pat to dry.
Put the potatoes and brussels sprouts into a large bowl. Then put the 3-cup work bowl into Food Processor with the multipurpose blade for 3-cup work bowl. Add dressing ingredients and process on high for 20 seconds. Wipe down sides, then process on high for additional 30 seconds.
Pour dressing onto warm ingredients; add cranberries, almonds and basil, then stir to fully combine. Taste, and adjust salt if needed. Enjoy!