Fend off diabetes with Brussels Sprout and Sweet Potato Salad

The main ingredients in this crunchy meal—sweet potatoes, Brussels sprouts, pecans and dried cranberries—help lower blood sugar and boost insulin production, a one-two punch for preventing diabetes!

2 sweet potatoes, peeled, cubed 3 Tbs. olive oil 1/2 tsp. salt 2 Tbs. white balsamic vinegar 1 tsp. mustard 1/4 tsp. pepper 1 qt. Brussels sprouts, halved, cored, thinly sliced 1/2 cup chopped toasted pecans 1/2 cup dried sweetened cranberries 1/3 cup crumbled blue cheese • Heat oven to 400°F. Spread sweet potatoes in single layer on large rimmed baking sheet; drizzle with 1 Tbs. oil and 1/4 tsp. salt. Bake, stirring once, about 30 minutes until tender and golden. Set aside to cool. In large bowl, whisk together remaining 2 Tbs. oil and 1/4 tsp. salt with vinegar, mustard and pepper. Add Brussels sprouts, pecans, cranberries and dressing and toss to combine. Add sweet potatoes; stir gently. Transfer to serving platter; sprinkle with blue cheese. Makes 4 main course meals or 6 side salads. Photos: PeopleImages/ istockphoto.com ; SuperStock;…

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Woman's World (Digital) - 1 Issue, 3/13/2017

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