Introduction

This Sweet Potato, Brussels Sprout & Kale Salad is a vibrant and hearty dish perfect for any season. Roasted vegetables bring warmth and depth, while the tangy dressing and crunchy pecans add a delightful balance. It’s a nutritious, flavorful salad that’s easy to prepare and sure to impress.

A white bowl filled with a colorful salad sits on a white marbled surface, showing mixed layers of bright orange sweet potato cubes, dark green kale leaves, and light green lettuce. Scattered throughout are small red pomegranate seeds adding a pop of color. On top, a wooden spoon is held by a woman's hand, ready to serve the fresh and healthy mix. The salad has a fresh and textured look with bits of black seaweed or spinach adding contrast in color. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 lb (700g) Brussels sprouts, trimmed and halved
1 medium sweet potato, peeled and diced
3 cups kale, chopped
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
1 cup pecans, halved
2 tablespoons parmesan, shaved

Instructions

Step 1: Preheat your oven to 400ºF (200ºC). Spread the diced sweet potatoes and halved Brussels sprouts evenly on a sheet pan to ensure even roasting.
Step 2: 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.
Step 3: While the vegetables roast, make the dressing by combining 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, or whisk together with a fork until well combined.
Step 4: Transfer the roasted sweet potatoes and Brussels sprouts to a large salad bowl. Add chopped kale and halved pecans.
Step 5: Drizzle the prepared vinaigrette over the salad and sprinkle additional parmesan shavings on top.
Step 6: Toss all ingredients thoroughly to combine, ensuring the kale is well coated with dressing. Serve immediately or chilled at room temperature for best flavor and texture.

Tips & Variations

Massage the kale with a little lemon juice and salt before assembling to soften its texture and reduce bitterness.
Swap pecans for walnuts or toasted almonds for a different crunch.
Add dried cranberries or pomegranate seeds for a touch of sweetness and color.
For a vegan version, omit parmesan and add a sprinkle of nutritional yeast for a cheesy flavor.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if possible to prevent the kale from becoming soggy. Reheat the roasted vegetables gently if desired, then toss the salad together before serving for fresh texture.

How to Serve

A white plate holds a layered salad standing out on a white marbled surface with a wooden spoon nearby; the base layer is bright dark green kale leaves, rough and curly, covering the whole plate. On top of the kale, there are three sections: one with halved roasted Brussels sprouts showing a slightly charred, golden-brown inside and bright green with a glossy texture, another with roasted orange sweet potato cubes, crisp on edges mixing with some scattered pecans, and the last section with several round, beige cheese balls speckled with herbs and nuts, giving a rough but creamy appearance. Some pecans are also spread around the plate, adding a crunchy texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen Brussels sprouts or sweet potatoes?

Frozen vegetables may release extra moisture during roasting, which can affect texture. It’s best to use fresh vegetables for optimal crispness, but you can roast frozen ones if well-drained and dried first.

How can I make this salad ahead of time?

Prepare and roast the vegetables a day in advance and store separately from the kale and dressing. Assemble and toss the salad just before serving to keep everything fresh and crisp.