Smoked Salmon and Brussels Sprouts with Sweet Potato and Feta

This vibrant dish combines the rich flavors of smoked salmon with roasted Brussels sprouts and sweet potatoes, finished with tangy feta and a hint of garlic. The addition of red wine vinegar and brown mustard creates a delightful dressing, making it a balanced meal that is both nutritious and satisfying. Perfect for a healthy dinner option, this recipe is pescatarian-friendly and packed with flavor.

Ingredients:

• 2 cups Brussels sprouts, halved
• 1 large sweet potato, peeled and diced
• 1 cup mushrooms, sliced
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon brown mustard
• 4 ounces smoked salmon, torn into pieces
• 1/2 cup feta cheese, crumbled
• 1 cup cooked rice
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the Brussels sprouts, sweet potato, mushrooms, onion, and garlic with olive oil, salt, and pepper.
3. Spread the vegetable mixture on a baking sheet and roast for 25-30 minutes, or until tender and golden brown, stirring halfway through.
4. In a small bowl, whisk together the red wine vinegar and brown mustard to create a dressing.
5. Once the vegetables are done roasting, combine them in a large bowl with the cooked rice, smoked salmon, feta cheese, and dressing. Toss gently to combine.
6. Serve warm, garnished with additional feta if desired.