Why You’ll Love This Recipe
- Combines roasted, caramelized vegetables for rich flavor
- Packed with nutrients, fiber, and antioxidants
- A great option for vegetarian and vegan diets
- Works well as a side or light main dish
- Easily customizable with nuts, cheese, or grains
- Makes a beautiful and colorful presentation
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Sweet potatoes, peeled and cubed
- Brussels sprouts, trimmed and halved
- Olive oil
- Salt and pepper
- Maple syrup or honey (optional for sweetness)
- Dried cranberries or pomegranate seeds
- Chopped pecans or walnuts
- Red onion, thinly sliced
- Baby spinach or arugula (optional base)
- Feta or goat cheese (optional topping)
- Balsamic vinegar or lemon juice for dressing
Directions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss the sweet potatoes and Brussels sprouts in olive oil, salt, and pepper.
- Spread the vegetables on the baking sheet in a single layer. Roast for 25–30 minutes, flipping halfway through, until browned and tender.
- While the vegetables roast, prepare the dressing by whisking balsamic vinegar or lemon juice with a little olive oil and maple syrup or honey (if using).
- Toast the nuts lightly in a dry skillet for added crunch and flavor.
- In a large bowl or platter, layer spinach or arugula (if using), then top with roasted vegetables.
- Sprinkle with cranberries, nuts, red onion, and cheese (if using).
- Drizzle with the prepared dressing and toss gently to combine.
- Serve warm or at room temperature.
Servings and timing
This recipe serves 4 as a main dish or 6–8 as a side.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Variations
- Add quinoa or farro for extra protein and bulk
- Use acorn squash or butternut squash instead of sweet potatoes
- Swap cranberries for chopped dates or raisins
- Add chickpeas or white beans for a heartier salad
- Use apple cider vinaigrette instead of balsamic
- Make it vegan by omitting cheese or using a dairy-free alternative
Storage/Reheating
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- Best enjoyed cold or at room temperature
- If reheating, warm gently in a skillet or microwave (note: cheese and greens may wilt or melt)
- Keep dressing separate if storing in advance to avoid sogginess
FAQs
Can I make this salad ahead of time?
Yes, you can roast the vegetables and prep all the components ahead. Assemble just before serving for best texture.
Is this salad served hot or cold?
It can be served warm, at room temperature, or cold depending on preference.
Can I use frozen Brussels sprouts?
Fresh is best for roasting, but if using frozen, thaw and dry thoroughly before roasting to prevent sogginess.
What dressing works best with this salad?
A simple balsamic vinaigrette or lemon-based dressing pairs beautifully with the roasted vegetables.
Can I add a grain like quinoa?
Yes, quinoa, farro, or bulgur make great additions to make the salad more filling.
How do I keep the Brussels sprouts from getting soggy?
Spread them out on the baking sheet so they roast rather than steam, and avoid overcrowding.
What’s a good nut substitute if I have allergies?
Use roasted pumpkin seeds or sunflower seeds for crunch without nuts.
Can I make this salad vegan?
Absolutely. Just skip the cheese or use a vegan cheese alternative.
How do I store leftovers?
Store in a sealed container in the fridge. For best texture, store dressing separately.
What protein can I add to make it a main dish?
Grilled chicken, salmon, tofu, or chickpeas are excellent protein additions.
Conclusion
Roasted Sweet Potato and Brussels Sprout Salad is a delicious, vibrant dish that brings together fall and winter flavors in a fresh, wholesome way. Whether you’re serving it as a side for a holiday dinner or enjoying it as a meatless main, its balance of textures and flavors is sure to impress.
PrintRoasted Sweet Potato and Brussels Sprout Salad
Roasted Sweet Potato and Brussels Sprout Salad is a hearty, flavorful dish made with caramelized vegetables, crunchy nuts, and a tangy dressing. Perfect as a vibrant side or a satisfying vegetarian main.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 as a main, 6–8 as a side
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 12 oz Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon maple syrup or honey (optional)
- 1/3 cup dried cranberries or pomegranate seeds
- 1/3 cup chopped pecans or walnuts
- 1/4 small red onion, thinly sliced
- 2 cups baby spinach or arugula (optional)
- 1/4 cup crumbled feta or goat cheese (optional)
- 1 tablespoon balsamic vinegar or lemon juice
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss sweet potatoes and Brussels sprouts with olive oil, salt, and pepper.
- Spread on the baking sheet in a single layer and roast for 25–30 minutes, flipping halfway through.
- While vegetables roast, whisk balsamic vinegar or lemon juice with olive oil and maple syrup or honey if using, to make the dressing.
- Toast pecans or walnuts in a dry skillet until fragrant, about 3–4 minutes.
- In a large bowl or platter, layer spinach or arugula (if using), then top with roasted vegetables.
- Sprinkle with cranberries or pomegranate seeds, nuts, red onion, and cheese if using.
- Drizzle with dressing and toss gently to combine.
- Serve warm or at room temperature.
Notes
- Keep dressing separate until ready to serve to prevent sogginess.
- Roast vegetables in a single layer to ensure caramelization.
- Customize with grains or protein for a heartier dish.
- Use vegan cheese or omit cheese for a fully vegan salad.
Nutrition
- Serving Size: 1 serving (as side)
- Calories: 220
- Sugar: 8g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
