Sweet Potato, Brussels Sprout & Kale Salad Recipe
Introduction
This Sweet Potato, Brussels Sprout & Kale Salad is a vibrant, nutrient-packed dish that combines roasted vegetables with a tangy vinaigrette. It’s perfect for a hearty lunch or a flavorful side that brings warmth and freshness to your table.
Ingredients
- 1 1/2 lb (700g) Brussels sprouts, trimmed and halved
- 1 medium sweet potato, peeled and diced
- 1/2 cup (125 ml) extra-virgin olive oil, divided
- Kosher salt and fresh cracked black pepper
- 3 cups kale, chopped
- 1 cup pecans, halved
- 2 1/2 tablespoons red wine vinegar
- 1 teaspoon Italian seasoning
- 1 tablespoon fresh lemon juice, plus more to taste
- 2 garlic cloves, finely minced
- 2 tablespoons parmesan, shaved
- 1/4 teaspoon freshly ground black pepper, plus more to taste
Instructions
- Step 1: Preheat your oven to 400ºF (200ºC). Spread the diced sweet potatoes and halved Brussels sprouts apart on a sheet pan.
- Step 2: Drizzle with 1/4 cup olive oil and sprinkle with kosher salt, freshly cracked black pepper, and Italian seasoning. Toss to coat evenly. Roast on the bottom rack until vegetables are softened and deeply browned, about 20–25 minutes.
- Step 3: While the vegetables roast, prepare the dressing. In a jar, combine the remaining 1/4 cup olive oil, red wine vinegar, minced garlic, Italian seasoning, 1/4 teaspoon black pepper, parmesan, and lemon juice. Close the jar and shake vigorously to emulsify, or whisk the ingredients in a bowl.
- Step 4: Transfer the roasted sweet potatoes and Brussels sprouts to a large salad bowl. Add the chopped kale and pecans.
- Step 5: Drizzle the vinaigrette over the salad and add extra parmesan shavings if desired. Toss gently to combine all ingredients well.
- Step 6: Serve immediately or let the salad sit at room temperature to blend flavors. Enjoy your wholesome roasted vegetable salad!
Tips & Variations
- For added sweetness, toss the sweet potatoes with a sprinkle of cinnamon before roasting.
- Swap pecans for walnuts or toasted almonds for a different crunch.
- Massage the kale with a little olive oil and lemon juice beforehand to soften its texture.
- If you prefer, add crumbled goat cheese or feta instead of parmesan for a creamy twist.
Storage
Store the salad in an airtight container in the refrigerator for up to 3 days. Keep dressing separate if possible and add before serving for best texture. Reheat the roasted vegetables gently if preferred warm, but the salad is also delicious served cold or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this salad in advance?
Yes, you can roast the vegetables and make the dressing ahead of time. To keep the kale fresh, add it just before serving, or toss it with dressing and eat within a day.
Can I use frozen Brussels sprouts or sweet potatoes?
Fresh vegetables yield the best texture and flavor, but if using frozen, thaw thoroughly and pat dry before roasting to avoid excess moisture and achieve better browning.
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Sweet Potato, Brussels Sprout & Kale Salad Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant and nutritious Sweet Potato, Brussels Sprout & Kale Salad featuring roasted vegetables, crunchy pecans, and a tangy Italian-seasoned vinaigrette. This hearty salad balances earthy roasted flavors with fresh kale and parmesan, perfect as a satisfying side or light main dish.
Ingredients
Vegetables
- 1 1/2 lb (700g) Brussels sprouts, trimmed and halved
- 1 medium sweet potato, peeled and diced
- 3 cups kale, chopped
Dressing
- 1/2 cup (125 ml) extra-virgin olive oil, divided
- 2–1/2 tablespoons red wine vinegar
- 1 teaspoon Italian seasoning
- 1 tablespoon fresh lemon juice, plus more to taste
- 2 garlic cloves, finely minced
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- Kosher salt and fresh cracked black pepper to taste
Toppings
- 1 cup pecans, halved
- 2 tablespoons parmesan, shaved
Instructions
- Preheat and prepare vegetables: Preheat your oven to 400ºF (200ºC). Spread the diced sweet potatoes and halved Brussels sprouts evenly on a sheet pan to ensure even roasting.
- Season and roast: Drizzle the vegetables with 1/4 cup olive oil, sprinkle with kosher salt, freshly cracked black pepper, and Italian seasoning. Toss lightly to coat and roast the vegetables on the bottom rack until softened and deeply browned, about 20–25 minutes.
- Make the dressing: While the vegetables roast, combine the remaining 1/4 cup olive oil, red wine vinegar, finely minced garlic, Italian seasoning, 1/4 teaspoon black pepper, and parmesan in a mason jar. Secure the lid and shake vigorously to emulsify the dressing. Alternatively, whisk with a fork until well combined.
- Assemble the salad: Transfer the roasted sweet potatoes and Brussels sprouts to a large salad bowl. Add chopped kale and halved pecans. Drizzle the prepared vinaigrette over the salad and sprinkle additional parmesan shavings on top.
- Toss and serve: Toss all ingredients thoroughly to combine, ensuring the kale is well coated with dressing. Serve the salad immediately or chilled at room temperature for best flavor and texture.
Notes
- Ensure the vegetables are spaced out on the sheet pan to allow proper roasting and caramelization.
- You can adjust the lemon juice in the dressing to taste for added brightness.
- This salad can be served warm or cold, making it versatile for meal prep.
- For a vegan version, omit parmesan or substitute with a plant-based cheese alternative.
- To add extra protein, consider topping with grilled chicken or chickpeas.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Keywords: sweet potato salad, Brussels sprouts salad, kale salad, roasted vegetables, healthy salad, vegetarian salad, fall salad, kale and roasted veggies
