Spelt Salad with Roasted Sweet Potatoes and Brussels Sprouts


Spelt Salad with Roasted Sweet Potatoes and Brussels Sprouts

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Servings and Ingredients

Serves 28
4 c. spelt grain
Salt, to taste
3 lbs. sweet potatoes, peeled and cut into 1/2-inch cubes
2 (12 oz each) pkg Green Giant shaved Brussels sprouts
1 tbsp. olive oil
Pepper, to taste
1 tbsp. minced fresh garlic
1 (2.5 oz) pkg fresh thyme, leaves stripped from stems and minced
1 c. olive oil
½ c. apple cider vinegar
3 tbsp. honey
2 tbsp. creole seasoning, add more as needed
1 c. dried cranberries
1 c. roasted pumpkin seeds


  1. Preheat oven to 375 degrees.
  2. In a medium saucepan, prepare spelt according to package directions, adding a pinch of salt.
  3. Meanwhile, lightly toss together cubed sweet potatoes, Brussels sprouts, olive oil, salt, pepper, thyme and garlic in a mixing bowl. Spread on a parchment paper-lined baking sheet.
  4. Roast for about 20 minutes, or until the sweet potatoes are fork tender.
  5. To make the vinaigrette, whisk together olive oil, apple cider vinegar, honey and creole seasoning in a small bowl.
  6. In a large bowl, combine cooked spelt, sweet potato mixture, dried cranberries and pumpkin seeds. Drizzle with cider vinaigrette and stir to combine completely. Season to taste with salt and pepper. Serve warm or cold.

Nutrition facts


260 Calories per serving

Amounts Per Serving

  • Total Fat: 11g
  • Cholesterol: 0mg
  • Sodium: 180mg
  • Total Carbohydrates: 37g
  • Protein: 7g

Daily Values

Vitamin A 150%
Vitamin C 10%
Iron 10%
Calcium 4%

Recipe Source:

Hy-Vee dietitians and chefs.