Sweet Potato, Brussels Sprout & Kale Salad Recipe
A vibrant and nutritious salad featuring roasted sweet potatoes and Brussels sprouts combined with fresh kale, toasted pecans, and shaved Parmesan, all tossed in a zesty garlic red wine vinaigrette. Perfect as a hearty side dish or a light main course rich in flavors and textures.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
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 to taste
Toppings
- 1 cup pecans, halved
- 2 tablespoons parmesan, shaved
Instructions
- Preheat and prepare vegetables: Preheat your oven to 400ºF (200ºC). Trim and halve the Brussels sprouts, peel and dice the sweet potato, and chop the kale while the oven heats.
- Season and roast the vegetables: Spread the diced sweet potatoes and halved Brussels sprouts evenly on a baking sheet to ensure even roasting. Drizzle with 1/4 cup of olive oil, sprinkle with kosher salt, freshly cracked black pepper, and Italian seasoning. Toss lightly to coat all pieces evenly. Roast on the bottom rack of the oven until the vegetables are softened and deeply browned, approximately 20 to 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, parmesan, and fresh lemon juice in a mason jar. Secure the lid tightly and shake vigorously to emulsify the dressing, or whisk vigorously with a fork until well combined.
- Assemble the salad: Transfer the roasted sweet potatoes and Brussels sprouts to a large salad bowl. Add the chopped kale and halved pecans to the bowl. Drizzle the prepared vinaigrette over all ingredients and sprinkle additional parmesan shavings on top.
- Toss and serve: Toss all ingredients thoroughly to combine and ensure the kale is well coated with the dressing. Serve the salad immediately for a warm option or chill and serve at room temperature for the best flavor and texture.
Notes
- For added sweetness, drizzle a little honey or maple syrup into the dressing if desired.
- Toasting the pecans before adding them can enhance their flavor.
- You can substitute pecans with walnuts or almonds based on preference.
- This salad can be made ahead; store the dressing separately and combine before serving to keep kale crisp.
- Adjust seasoning according to taste preferences.
Keywords: sweet potato salad, Brussels sprouts salad, kale salad, roasted vegetables, vegetarian salad, healthy salad, fall salad, pecan salad, parmesan salad
