Brussels Sprout & Sweet Potato Salad w/ Maple Mustard Dressing

Fall inspired Roasted Brussels Sprout & Sweet Potato Salad w/ Maple Mustard Dressing, the most amazing salad full of warming, comforting flavors. Maple syrup, spicy dijon mustard, roasted potato, crispy brussels sprouts, slivered almonds, and dried cranberries. It’s sweet and savory and incredibly tasty! Top it off with seared vegan chicken or grilled or baked tofu for a hearty and healthy fall inspired salad.

Salads aren’t boring, you’re just making them wrong. It’s all about the toppings!! You gotta start with a green that you actually enjoy. Mine is kale! Yours might be spring mix, romaine, or spinach. Find the one you love the most. Pick a bunch of complementary toppings. Something sweet, something savory, and something crunchy.

For this salad I chose roasted Brussel sprouts and roasted sweet potatoes for the savory. Sweet potatoes bring some sweetness but they are seasoned with paprika and cayenne which makes them a bit savory as well. For the sweet, I chose maple syrup and dried cranberries. Then, added some almonds for a nice crunch! Now for the last and most important part, the DRESSING! You gotta have a tasty dressing. This one is sweet, creamy, lemon-y, and garlicky. Perfect fall salad! Don’t forget to add some vegan chicken or grilled tofu to this Roasted Brussels Sprout & Sweet Potato Salad w/ Maple Mustard Dressing to make it a balanced filling meal.

Kitchen Essentials: 

This salad requires an oven for the roasted vegetables but the rest of the salad requires no cooking or fancy equipment.

Main Ingredients: 

• Brussels Sprouts
• Sweet Potato
• Kale
• Cranberries
• Maple Syrup
• Dijon Mustard
• Tahini

Substitutions:

1. Kale: Use spring mix, spinach, romaine. Whatever you have on hand! I prefer kale for salads with warm toppings like this but any greens will work.
2. Cranberries: The mix of sweet and savory works so well in this salad and the cranberries really brings something special to this salad but if you aren’t a fan you can simply leave them out.
3. Tahini: Nothing can replace tahini because it’s more neutral than other nut and seed butters. It gives the dressing a creamy texture which is nice but not necessary. If you don’t like or have tahini, simply leave it out. The dressing will be more liquid-y like a vinaigrette would be. Still good flavor, just different in texture.
4. Dijon Mustard: You can use spicy brown mustard or something like whole grain mustard.

Tips & Tricks:

My biggest tip to make kale delicious is to chop it up! I ALWAYS cut my kale in tiny finely chopped pieces. In fancier terms, chiffonade it! Big pieces of kale can be tough to chew and not super pleasant. Another tip is to massage it with dressing. Chop the kale and add a splash of your salad dressing and use your hands to massage it until it starts to break down. It’ll get deeper green in color and will become softer and easier to digest and chew. Let the kale sit while you finish up prepping and cooking the rest of your ingredients. Most salads get soggy and gross when they sit already dressed but kale gets softer and more delicious.

Tossing the sweet potatoes every 10 minutes makes them more caramelized in flavor and texture and that’s what you want for this salad. We aren’t looking for potato chips or extra crunchy potato wedges. Just soft and caramelized.

Placing the Brussels sprouts cut side down will result in an even golden brown and crisp sprout!

More Salad Recipes You Might Like:

• Creamy Tahini Dill Dressing
• Kale Caesar Salad w/ Grilled Cajun Tofu
• Sesame Miso Noodle Salad

If You Make This Recipe:

Tag me on Instagram! I’d love to see your delicious re-creations and feature them! As always, I would greatly appreciate if you share your review in the comments below. Don’t forget to add if you made any fun substitutions. Thank you!

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