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.
How to Build the Perfect Brussels Sprout & Sweet Potato Salad:
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.
What You Will Need For This Brussels Sprout & Sweet Potato Salad w/ Maple Mustard Dressing
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
Salad Substitutions:
- 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.
- 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.
Dressing Substitutions:
- 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.
- Dijon Mustard: You can use spicy brown mustard or something like whole grain mustard.
How To Make The Best Brussels Sprout & Sweet Potato Salad
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:
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!
Roasted Brussels Sprout & Sweet Potato Salad w/ Maple Mustard Dressing
Ingredients
Roasted Sweet Potato:
- 1 Medium Sweet Potato
- 1 tablespoon Olive Oil
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ½ teaspoon Smoked Paprika
- Pinch of Cayenne Pepper
- Heavy Pinch of Salt & Pepper
Roasted Brussels Sprouts:
- 1 lb Brussels Sprouts
- 1 tablespoon Olive Oil
- Pinch of Salt & Pepper
Maple Mustard Dressing:
- 2 tablespoon Tahini
- 2 tablespoon Maple Syrup
- 1 tablespoon Dijon Mustard
- 2 tablespoon Lemon Juice
- 1 tablespoon Olive Oil
- 1 Garlic Clove
- Pinch of Salt & Pepper
Kale Salad:
- 4-5 cups of Kale finely chopped
- ⅓ cup Dried Cranberries
- ¼ cup Slivered Almonds
Instructions
- Preheat oven to 425F
- Dice the sweet potato in to cubes. Toss in a bowl with the olive oil and seasonings.
- Bake for 30-35 minutes, tossing every 10 minutes.
- Wash and slice the Brussels sprouts in half. Toss with olive oil, salt, and pepper. Place flat side down on a parchment lined baking tray and bake for 20-25 minutes or until golden brown and crisp.
- Whisk together all the ingredients for the Maple Mustard Dressing in a small bowl.
- Wash the kale and finely chop in to small pieces. See tips & tricks.
- Add ¼ cup of the dressing to the kale and massage with clean hands until broken down and dark green in color.
- Toss the roasted sweet potato, roasted brussels sprouts, cranberries, and slivered almonds in to massaged kale. Top with more dressing.
- Serve & Enjoy!
Sonja says
Really delicious salad! Loved the dressing and all the flavors together!
Liv says
It's one of my favorite salads and I'm very happy you enjoyed 🙂