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

Scale

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