Brussels Sprouts and Sweet Potato Salad Recipe

Introduction

This Brussels Sprouts and Sweet Potato Salad combines roasted sweetness with crisp, fresh veggies for a delightful, flavorful dish. It’s perfect as a light lunch or a festive side that balances savory and sweet notes effortlessly.

Ingredients

• 1 pound Brussels sprouts, trimmed and shredded
• 2 medium sweet potatoes, peeled and diced
• 2 tablespoons olive oil
• 1/3 cup dried cranberries
• 1/4 cup toasted pecans, chopped
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• Salt and black pepper to taste

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Toss diced sweet potatoes with 1 tablespoon olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, stirring halfway through, until tender and caramelized.
2. Step 2: While sweet potatoes roast, trim the Brussels sprouts and shred them finely using a knife or food processor.
3. Step 3: In a small bowl, whisk together the lemon juice, Dijon mustard, remaining olive oil, salt, and pepper to make the vinaigrette.
4. Step 4: In a large bowl, combine the shredded Brussels sprouts, roasted sweet potatoes, dried cranberries, toasted pecans, and Parmesan cheese.
5. Step 5: Drizzle the salad with the vinaigrette and toss until everything is evenly coated. Adjust seasoning to taste and serve immediately.

Tips & Variations

• For extra crunch, add toasted sunflower seeds or pumpkin seeds instead of pecans.
• Swap Parmesan for crumbled feta or goat cheese for a tangy twist.
• Use maple syrup or honey in the vinaigrette for a sweeter dressing.
• Make it vegan by omitting the cheese or using a plant-based alternative.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 2 days. The flavors meld well, but the Brussels sprouts may soften over time. For best taste, consume chilled or at room temperature. Avoid reheating, as it’s best enjoyed fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad ahead of time?

Yes, you can roast the sweet potatoes and shred the Brussels sprouts a day ahead, then combine and toss with vinaigrette just before serving to keep everything fresh and crisp.

How can I make this salad gluten-free?

This recipe is naturally gluten-free as long as you use gluten-free mustard and check that your dried cranberries have no added gluten-containing ingredients.

Brussels Sprouts and Sweet Potato Salad Recipe

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★★★★★

4.5 from 106 reviews

• Author: Matteo
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A vibrant and nutritious Brussels Sprouts and Sweet Potato Salad combining roasted sweet potatoes, fresh shredded Brussels sprouts, dried cranberries, toasted pecans, and Parmesan cheese, all tossed in a tangy lemon Dijon vinaigrette. This salad is perfect as a light meal or a flavorful side dish, offering a balance of sweet, savory, and crunchy textures.

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Ingredients

Scale 1x2x3x

Vegetables

• 1 pound Brussels sprouts, trimmed and shredded
• 2 medium sweet potatoes, peeled and diced

Dressing

• 2 tablespoons olive oil (divided)
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• Salt and black pepper to taste

Additional Ingredients

• 1/3 cup dried cranberries
• 1/4 cup toasted pecans, chopped
• 1/4 cup grated Parmesan cheese

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Instructions

1. Preheat and roast sweet potatoes: Preheat your oven to 425°F (220°C). Toss the diced sweet potatoes with 1 tablespoon of olive oil, salt, and black pepper. Spread them evenly on a baking sheet and roast for 20-25 minutes, stirring halfway through, until they are tender and caramelized.
2. Prepare Brussels sprouts: While the sweet potatoes roast, trim the Brussels sprouts and finely shred them using a knife or a food processor to create a crisp base for the salad.
3. Make the vinaigrette: In a small bowl, whisk together fresh lemon juice, Dijon mustard, the remaining tablespoon of olive oil, salt, and black pepper until the dressing is well emulsified.
4. Combine salad ingredients: In a large mixing bowl, combine the shredded Brussels sprouts, roasted sweet potatoes, dried cranberries, toasted chopped pecans, and grated Parmesan cheese.
5. Toss with dressing and serve: Drizzle the salad with the prepared vinaigrette and toss everything together until evenly coated. Adjust seasoning as needed and serve the salad immediately for the freshest flavor and best texture.

Notes

• For extra crunch, toast the pecans in a dry skillet over medium heat for 3-5 minutes before chopping.
• You can substitute walnuts or almonds for the pecans if preferred.
• If preparing in advance, keep the dressing separate and toss just before serving to maintain freshness.
• This salad can be served warm or at room temperature.
• Adding a sprinkle of crispy bacon or pancetta can add a smoky flavor if not keeping it vegetarian.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Salad
• Method: Roasting
• Cuisine: American

Keywords: Brussels sprouts salad, sweet potato salad, roasted vegetables, vegetarian salad, healthy salad, fall salad