This Roasted Brussels Sprout and Sweet Potato Salad is a warm and cozy salad option that is far from boring! Kale and roasted vegetables are tossed together with a maple mustard dressing to create the perfect side dish or light dinner.
Whip up this sweet and creamy tahini maple salad dressing by using basic pantry items in under 5 minutes.
Just add your salad dressing ingredients in a bowl and whisk vigorously!
It's perfect for this kale salad with roasted vegetables but would be delicious drizzled over grain bowls with crispy tofu.
This salad is customizable and can be prepped ahead of time for a quick assembly on busy weekdays.
This recipe was originally posted in 2021 but has been updated with new photos and more helpful information. The recipe is the same.
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Ingredients
Never eat boring salads again!
Whisk together a few kitchen staple ingredients including tahini, maple syrup, dijon mustard, and olive oil to create a sweet and satisfying dressing.
The flavorful dressing is tossed with massaged kale, roasted sweet potatoes, and brussels sprouts, dried cranberries, and crunchy almonds to create a warm and cozy salad!
Brussels Sprouts: If you don't like Brussels sprouts, you're making them wrong. These seasoned and roasted sprouts are incredible and addicting!
Sweet Potato: You'll need 1 large or 2 smaller sweet potatoes.
Kale: Don't forget to massage the kale with your hands. It'll get deeper green in color and will become softer and easier to digest and chew.
Dried Cranberries: You can use unsweetened or sweetened dried cranberries. Adds texture and pairs well with the roasted vegetables.
Tahini: Tahini has an earthy, bitter flavor but pairs well with the sweetness of maple syrup and tangy dijon mustard.
Lemon Juice: Adds brightness.
Dijon Mustard: Adds tanginess. Not all dijon mustard brands are vegan so be sure to check the ingredients.
Maple Syrup: For balance and added sweetness.
Olive Oil: Adds richness and a smooth texture. You will also need it for roasting the vegetables.
See recipe card for quantities.
Helpful Equipment
A salad spinner is an amazing kitchen tool that has been so useful to me. They are inexpensive and I often times use the bowl to mix large amounts of salad in.
For storing leftover salad dressing, I use these weck jars.
How to Make This Recipe
If you enjoy salads with warm toppings and creamy salad dressings, this recipe is for you!
The full written recipe can be found in the recipe card below.
Step 1: Preheat oven to 425F. Cube the sweet potato and cut the Brussels sprouts in half. Toss the vegetables with olive oil, garlic powder, onion powder, paprika, salt, pepper, and cayenne. Toss well to coat.
Step 2: Bake for 25-30 minutes or until golden brown and the potatoes are cooked through.
Step 3: Add all the salad dressing ingredients into a bowl.
Step 4: Whisk together all the ingredients for the maple mustard dressing. Taste and adjust to preference.
Step 5: Add a spoonful of dressing to the kale and massage with clean hands until broken down and dark green in color.
Step 6: Toss the roasted sweet potato, Brussels sprouts, cranberries, slivered almonds, and red onion with the kale.
Don't skip massaging the kale! 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.
Note: If you’d like to prepare this salad ahead of time, store the salad ingredients and salad dressing separately and toss together when ready to serve.
Substitutions & Variations
Feel free to customize this salad with ingredients that you have on hand. It's very forgiving!
Tahini: Tahini has an earthy, bitter flavor. If you aren't a fan, try using cashew butter.
Maple Syrup: If you aren't a fan of the maple flavor, you can use agave.
Kale: If you don't like kale, use a pre-made salad mix.
Get creative with the toppings. Candied pecans, vegan feta, or avocado would be delicious.
Storage
To prepare this salad ahead of time, store the salad ingredients and salad dressing separately.
Reheat the vegetables in an air fryer or oven until warmed through.
Toss together when ready to serve.
The dressing can be stored separately in an airtight jar in the fridge for 1-2 weeks.
Tips & Tricks
Massage the kale: 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 it sit for a bit: Massage the kale first and then continue prepping the remaining ingredients. Most salads get soggy and gross when they sit already dressed but kale gets softer and more delicious.
If your salad dressing separates, just give it a stir prior to serving.
If your salad dressing is too thick, add a small splash of water. This can happen depending on the consistency of the tahini.
Prep ahead. Make the dressing and roast the vegetables so this salad can come together in minutes!
Taste and customize. Always taste your dressing to adjust the flavors as necessary.
Frequently Asked Questions
Your brussel sprouts might not be crispy because they are overcrowded on the baking sheet, preventing proper air circulation, or they might not have been dried thoroughly before roasting.
Yes, cutting them in half with help to evenly roast them and make them nice and crispy. Roasting them whole with steam the inside and it won't be crisp.
Tahini has an earthy and almost bitter flavor but it isn't overpowering and is toned down with added ingredients like lemon and maple syrup.
More Salad Recipes
Looking for other salad or salad dressing recipes like this? Try these:
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Recipe
Roasted Brussels Sprout and Sweet Potato Salad
Ingredients
Roasted Vegetables
- 1 pound Brussels Sprouts halved
- 2 small Sweet Potatoes diced
- 1 ½ tablespoons Olive Oil
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ½ teaspoon Smoked Paprika
- ½ teaspoon Kosher Salt see note
- Pinch of Cayenne Pepper
- Pinch of Black Pepper
Maple Mustard Dressing
- 2 tablespoons Tahini
- 2 tablespoons Maple Syrup
- 2 tablespoons Lemon Juice
- 1 tablespoon Dijon Mustard
- 1 tablespoon Olive Oil
- 1 Garlic Clove minced
- Pinch of Kosher Salt to taste
Kale Salad
- 4-5 cups Finely Chopped Kale
- ⅓ cup Dried Cranberries
- ¼ cup Slivered Almonds or pecans
- ¼ of a Small Red Onion thinly sliced
Instructions
- Preheat oven to 425F.
- Cube the sweet potato and place on a large parchment lined baking tray.
- Wash, dry, and cut the brussels sprouts in half. Toss with the sweet potatoes.
- Drizzle the vegetables with olive oil then sprinkle on the garlic powder, onion powder, paprika, salt, pepper, and cayenne. Toss well to coat.
- TIP: Place the brussels sprouts cut side down so they get nice and golden.
- Bake for 25-30 minutes or until golden brown and the potatoes are cooked through.
- While the vegetables are roasting, whisk together all the ingredients for the maple mustard dressing. Taste and adjust to preference.
- Wash the kale and finely chop in to small pieces.
- Add a spoonful of dressing to the kale and massage with clean hands until broken down and dark green in color. This will make the kale more palatable and easier to eat.
- Toss the roasted sweet potato, brussels sprouts, cranberries, slivered almonds, and red onion with the kale.
- Serve the salad with any additional toppings and another drizzle of dressing. Enjoy!
Notes
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Hillery says
I used Spicy candied pecans and added Blue Cheese. Amazing flavors together! Thank you!
Liv says
Amazing additions!! Can't wait to try this salad with spicy candied pecans. Yum!! Glad you enjoyed it. Thanks for taking the time to leave a review 🙂
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 🙂