Brussels Sprouts Harvest Salad-try a new recipe on my Bucket List

One of the things I continually keep on my bucket list is trying new recipes. This one caught my eye because we love cruciferous vegetable like brussels sprouts and cauliflower. This recipe has both. I will serve this next time we have friends over. Picky Ricky gave this a 5 star rating! It is a keeper…..

Ingredients
1 rotisserie chicken deboned, skinned and shredded
2 sweet potatoes peeled and cut into ½ inch pieces
1 head cauliflower cut into small florets
1 pound brussels sprouts trimmed and shredded
½ cup toasted pecans
¼ cups dried cherries, raisins or cranberries
¼ cup olive oil
1-2 teaspoon sea salt
1 teaspoon ground black pepper

Dressing
6 Tablespoons olive oil
⅓ cup apple cider vinegar
2 Tablespoons maple syrup
2 Tablespoons grainy mustard
½ teaspoon each seas salt and ground pepper
½ teaspoon sriracha or your choice of hot sauce

Preheat oven to 400 degrees. Mix cut up sweet potatoes and cauliflower with !/8 cup olive oil, salt and pepper. Toss and place on parchment lined baking sheet with sides. Mix shredded brussels sprouts with remaining ⅛ cup olive oil and salt and pepper. Place brussels sprouts on a separate baking sheet lined with parchment. Place vegetables in oven. Roast brussels sprouts for about 15 minutes until just barely cooked (still crunchy) and the roast the pan of sweet potatoes and cauliflower for 25-30 minutes. While vegetables roast debone and skin rotisserie chicken and cut into chunks of shred. Make dressing by mixing all ingredients together at the bottom of a large bowl. Put all shredded chicken into bowl and toss around. Place all roasted vegetables on top stir all together. Serve hot or cold. You can serve over rice or quinoa. We loved the flavors and the textures of the different vegetables. This will be a regular addition to our monthly meal planning.