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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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