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Roasted Sweet Potato and Brussels Sprout Salad

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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.

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

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss sweet potatoes and Brussels sprouts with olive oil, salt, and pepper.
  3. Spread on the baking sheet in a single layer and roast for 25–30 minutes, flipping halfway through.
  4. While vegetables roast, whisk balsamic vinegar or lemon juice with olive oil and maple syrup or honey if using, to make the dressing.
  5. Toast pecans or walnuts in a dry skillet until fragrant, about 3–4 minutes.
  6. In a large bowl or platter, layer spinach or arugula (if using), then top with roasted vegetables.
  7. Sprinkle with cranberries or pomegranate seeds, nuts, red onion, and cheese if using.
  8. Drizzle with dressing and toss gently to combine.
  9. 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

Find it online: https://thefamilycooking.com/roasted-sweet-potato-and-brussels-sprout-salad/