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Kale salad in a serving bowl topped with roasted sweet potatoes, brussels sprouts, red onion, and dried cranberries.

Roasted Brussels Sprout and Sweet Potato Salad

This Roasted Brussels Sprout and Sweet Potato Salad is a warm and cozy salad option that is far from boring! Massaged kale, roasted sweet potatoes, and brussels sprouts are tossed with a tangy sweet maple mustard dressing, dried cranberries, and crunchy almonds to create the perfect side dish or light dinner.
5 from 8 votes
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Author: Liv King

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

Important Note about Salt: Not all salts are made equal and cannot be substituted 1:1. If you are substituting table salt for kosher salt, you will need to cut the amount called for in the recipe by at least half. 
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