Roasted Sweet Potato Brussels Sprouts Salad- this kale-based salad is a wonderful fall salad. Full of bacon, feta cheese, crunchy nuts, and pomegranate arils.
Makes a great addition to a holiday meal. Can be served as a side salad or as a main dish.
Roasted Vegetable Salad
Roasted vegetable salads are some of my favorites. To me they just seem more filling and more substantial than a regular salad. In this recipe you’ll coat Brussels Sprouts and Sweet Potato (or Butternut Squash) in an olive oil/maple syrup mixture with cayenne pepper, garlic powder, paprika, plus just a hint of cinnamon.
Variations
- Substitute baby spinach for the kale.
- Use butternut squash instead of sweet potatoes.
- Use broccoli instead of brussels sprouts.
- Add grilled or roasted chicken to make it a main dish.
- Don’t want it spicy? Leave out the cayenne pepper.
- Use goat cheese instead of feta cheese,
- Leave out the bcaon to make it vegetarian.
- Use honey in place of maple syrup.
Storage
Salads of course don’t keep well. This kale salad keeps better than most. This one will keep for a few days.
Recipe Tip
Small to medium Brussels Sprouts tend to have better flavor than large ones.
More Great Salad Recipes
More Sweet Potato Recipes
- Spicy Sweet Roasted Sweet Potatoes
- Air Fryer Bacon-Wrapped Sweet Potato Rounds
- Sweet Potato Chorizo Hash
Roasted Sweet Potato & Brussels Sprouts Salad
Roasted Sweet Potato Brussels Sprouts Salad- this kale-based salad is a wonderful fall salad. Full of bacon, feta cheese, crunchy nuts, and pomegranate arils.
Ingredients
- 1 pound brussels sprouts
- 2 medium sweet potatoes or 1 small butternut squash
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- ½ teaspoon cayenne pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon cinnamon
- salt and pepper
- 5 to 6 cups chopped kale
- 5 slices bacon, cooked and crumbled
- ⅓ cup feta cheese crumbles
- ½ cup toasted pecans or walnuts
- ¼ pomegranate arils or craisins
- balsamic vinegar
Instructions
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Trim the brussels sprouts and cut each one in half.
Peel the sweet potato and cut into small cubes. If using butternut squash, peel the squash and cut into small cubes.
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Preheat oven to 400 degrees F.
Lightly grease 2 rimmed baking sheets. Spread the brussels sprouts out on one and the sweet potatoes or butternut squash out on the other one.
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In a small bowl whisk together olive oil, maple syrup, cayenne pepper, garlic powder, paprika, and cinnamon.
Drizzle half over the brussels sprouts and half over the sweet potatoes. Stir them both around to evenly coat the veggies.
Season both to taste with salt and pepper.
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Roast both for 15 minutes. Give them a stir and continue to roast until tender, about 5 to 10 more minutes
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Place kale in a large salad bowl. Drizzle with a little extra-virgin olive oil and add a pinch or two of salt. Massage the kale until tender.
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When vegetables are done roasting, add to salad bowl.
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Sprinkle bacon, feta cheese, toasted pecans, and pomegranate arils on top.
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Drizzle with balsamic vinegar and serve.
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