Ultra-satisfying Roasted Brussels Sprouts Salad with sweet potato, dried cranberries, feta and pecans won't leave you feeling hungry minutes later like some light-weight salads. And with its amazing maple balsamic dressing, these hearty veggies taste as good as they look.
By roasting the main components on a parchment-lined sheet pan at a high temperature, you'll be surprised by how quickly this healthy dish comes together.
What Ingredients Do I Need to Make Roasted Brussels Sprouts Salad?
- Fresh brussels sprouts: Getting the kind that are pre-washed and bagged is a real time saver. I still gave them a little rinse if they look dirty and trim the bottoms, if they look brown.
- Sweet potato: A great source of fiber, minerals and Vitamin A.
- Dried cranberries: Adds a little extra sweet and tartness.
- Feta Cheese: Mild, yet slightly pungent, feta is the perfect cheese to toss with the sweet and savory elements of this salad. My husband bought this vegan coconut milk-based feta by mistake and we didn't even notice the difference! So, if you want to make your salad vegan, that's a great option.
- Pecans: With a bit of toasting in the oven, these nuts will really stand out in the salad.
- Baby Kale: Although fresh kale is used in this recipe, you could also use fresh spinach. If going the spinach route, I wouldn't recommend wilting it in the oven, like you would the kale, since the roasted veggies will soften the spinach just enough.
- Dressing and glaze ingredients: Maple syrup, olive oil, Himalayan salt and minced garlic.
How Do I Make this Roasted Brussels Sprouts and Sweet Potato Salad?
Preheat your oven to 450° Fahrenheit and line a half sheet pan with parchment paper. Then, trim and halve all the Brussels sprouts. I trim any brown parts off the bottom of the sprouts and then slice them lengthwise down the middle. I try to not over handle them so the leaves won't break off.
Next, you'll want to wash your sweet potatoes and peel them. Then, chop them into 1 ½" pieces. Put the brussels sprouts and sweet potatoes in a large bowl.
Combine the maple syrup, olive oil and Himalayan sea salt in a small cruet or mason jar. Reserve two tablespoons. Then pour the remaining glaze over the sweet potatoes and brussels sprouts and toss everything throughly to coat it.
Next, line a baking sheet pan with parchment paper and spread the mixture on top.
Toss the pecans with the remaining glaze and set them aside. Bake the sweet potatoes and brussels sprouts for 35 minutes. Then spread the baby kale on top and sprinkle with the pecans. Drizzle any remaining glaze over the top.
Bake for 10 more minutes or until the kale just barely begins to wilt. Also keep an eye on the pecans so they don't burn. Remove the baking sheet from the oven and let the roasted vegetables mixture cool down.
Meanwhile, prepare the salad dressing by combining the additional salt, olive oil, balsamic vinegar, maple syrup, water and minced garlic. Toss everything with the desired amount of dressing and then serve immediately.
This Roasted Brussels Sprouts Salad goes great with oven-baked tilapia or grilled meat of your choice, for an all-around incredible, healthy meal.
Roasted Brussels Sprouts Salad
- 6 cups sweet potatoes peeled and cubed into 1 ½" pieces
- 6 cups brussels sprouts
- 3 tablespoons olive oil
- 2 tablespoons maple syrup
- ½ teaspoon Himalayan sea salt
- 5 oz container baby kale
- ¾ cup feta
- ¾ cup craisins
- ¾ cup pecans
Balsamic Maple Salad Dressing
- ⅛ teaspoon Himalayan sea salt
- ⅛ cup olive oil extra virgin
- 1 tablespoon balsamic vinegar
- 1 tablespoon maple syrup
- 1 tablespoon water
- ¼ teaspoon fresh minced garlic
- Preheat the oven to 450° Fahrenheit.
- Wash and peel the sweet potatoes. Then dice them into 1 ½" pieces. Set them aside in a large bowl.
- Wash the brussels sprouts and trim off any brown from the stems. Then slice them in half, lengthwise. Combine the sprouts with the sweet potatoes.
- Make a glaze with 2 tablespoons of maple syrup, 3 tablespoons of olive oil and ½ teaspoon salt in a little container. Reserve two tablespoons. Then pour the remaining glaze over the sweet potatoes and brussels sprouts and toss thoroughly.
- Toss pecans with remaining glaze and set aside.
- Line a baking sheet with parchment paper and then spread sweet potato and brussels sprouts mixture on it.
- Bake for 35 minutes. Then spread the baby kale on top of the sweet potatoes and brussels sprouts and sprinkle pecans on top of everything. Drizzle any remaining glaze over the top. Bake for 10 more minutes or until the kale just barely begins to wilt. Also keep an eye on the pecans so they don't burn.
- Remove the cookie sheet from the oven and let the roasted vegetables mixture cool down.
- Meanwhile, prepare the salad dressing with salt, olive oil, balsamic vinegar, maple syrup, water and garlic.
- Toss everything with the desired amount of dressing and then serve immediately.