Brussels Sprout & Sweet Potato Salad
User Reviews
5
Brussels Sprout & Sweet Potato Salad
Description
This salad begins by roasting cubed sweet potatoes in olive oil and seasoning until golden and tender, providing a sweet and soft contrast to the other ingredients. The Brussels sprouts are trimmed, halved, and thinly sliced to a delicate crispness, bringing a fresh bite. Toasted walnuts add crunch and a toasty flavor, while crumbled blue cheese contributes a creamy and tangy richness.
The dressing combines olive oil, balsamic vinegar, mustard, salt, and black pepper whisked together, creating a bright, tangy vinaigrette that coats the ingredients evenly. Tossing the Brussels sprouts, nuts, and dressing before adding warm sweet potatoes and blue cheese ensures the flavors meld while maintaining texture diversity.
This salad can be served right away while the potatoes are warm or chilled to develop flavors further. It works well as a side dish or light main, offering a complex profile of sweetness, acidity, crunch, and creamy sharpness. The combination of ingredients provides a satisfying balance suitable for various meals.
The dressing can be made ahead and stored for several weeks, making this salad convenient for preparation in advance or repeated use with other dishes.
Ingredients
- 1 pound Brussels sprouts trimmed, halved, and sliced very thinly
- 3 sweet potato peeled and cubed, large
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup walnuts toasted
- ¼ cup blue cheese crumbled
Dressing
- ¼ cup olive oil
- 3 tablespoons balsamic vinegar
- 1 teaspoon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper. Place the sweet potatoes on the baking sheet, drizzle the olive oil and season with salt and pepper. Toss to combine and roast in the oven until golden, about 25-30 minutes.
- To make the dressing, combine together the olive oil, balsamic vinegar, mustard, salt and pepper in a small bowl and whisk until well blended.
- Place the Brussels sprouts and pecans in a large serving bowl. Add the dressing on top and toss to combine. Add the roasted warm sweet potatoes and crumbled blue cheese on top of the tossed salad, and serve immediately or refrigerate and serve cold.
Notes
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
- The dressing can be prepared up to three weeks in advance and used for other salads or as a marinade.
- For best texture, add warm roasted sweet potatoes just before serving to retain contrast with crisp Brussels sprouts.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 385 kcal
% Daily Value*
| Calories | 385kcal | 19% |
| Carbohydrates | 34g | 11% |
| Protein | 9g | 18% |
| Fat | 26g | 40% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 4mg | 1% |
| Sodium | 559mg | 23% |
| Potassium | 784mg | 17% |
| Fiber | 8g | 32% |
| Sugar | 8g | 16% |
| Vitamin A | 16644IU | 333% |
| Vitamin C | 67mg | 74% |
| Calcium | 117mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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