This roasted sweet potato and Brussel sprout salad has a base of leafy greens and is topped with warm veggies, vibrant craisins, crunchy pecans, and crumbled Feta. It is also enhanced when drizzled with a maple vinaigrette dressing.
My husband and I recently visited a local coffee shop. We went in thinking we'll get some food because it was the closest place as we were out and about. Although, we expected to leave hungry because the portions at coffee shops are usually smaller. We were pleasantly surprised that our experience at this coffee shop was quite the opposite.
I got this salad that I am sharing with you today. It was topped with warm roasted sweet potatoes and Brussel sprouts. It had so many textures and flavors. Not to mention it was so filling. Even my husband loved it. Yup you heard that right! He loved it so much that I made it a couple times for dinner, and it was thoroughly enjoyed!
So, since we're so passionate about this salad, I thought it would only be fitting to share it with you all. Especially with Christmas right around the corner, it is the perfect holiday salad. It is festive in color and would go great as a side. People who are not usually salad eaters will become salad eaters when you present this to them!
There were a few changed I made to this salad to make it my own. Although, I could not have done this recipe without the inspiration of that wonderful salad we got at the coffee shop!
Now, let's make this salad together!
Tips to Make Kale and Sweet Potato Salad
- A chopped salad is a more enjoyable salad! Cube the sweet potatoes and brussels sprouts pretty small so you get them in every bite. As well as chopping the pecans.
- Don't put the salad dressing in the refrigerator. A room temperature dressing pairs well with the warm roasted veggies.
- Top the salad with salt and pepper when finished. This will help enhance the flavor!
- To break down the grit of the kale, try massaging it in olive oil before adding it to the salad.
- Remove the rib, or the middle, from the leaves of kale. This will make it easier to eat and not so tough.
Kale and Sweet Potato Salad FAQs
What goes well with sweet potatoes in salad?
The nice thing about adding sweet potatoes in a salad is that it has so many versatile pairings. We love the flavors and textures of the pecans, feta, craisins, and brussels sprouts in this salad. Sweet potatoes add a slight sweetness as well as a creaminess to the salad.
What protein pairs well with sweet potatoes?
If you want to add some protein to this salad to make it more filling, try adding some grilled chicken to it.
What are some common mistakes making kale salad?
When making kale salad, there are a few things to do to ensure the best outcome. Things that most people miss! One is making sure you remove the rib from the leaves of the kale. The rib is so hard to chew. The second is chopping it small enough to make it easier to eat.
Why You Will Love This Kale and Sweet Potato Salad
One reason you will love this kale and sweet potato salad is because it is packed with flavor. We've loaded so many good ingredients into this salad that pair well together. From the roasted sweet potatoes and brussels sprouts to the crumbled feta. Flavor in every bite!
Another reason you will love this salad is because it is meal prep friendly! Try making it at the beginning of the week to use it for lunches or dinners. Hint - keep the sweet potatoes and brussle sprouts separate so you can rewarm them when you put them on the salad!
Thirdly, this salad is packed with nutrients! The ingredients in this salad contain vitamins and antioxidants that help with heart health, digestive health and more!
Tools You May Need
Sheet pan
Serving dish
Cutting board
Sharp knife for chopping
Ingredients
Sweet Potatoes
Brussel Sprouts
Green Leaf Lettuce
Kale
Candied Pecans
Craisins
Feta
Olive Oil
Dried Rosemary
For the Maple Vinaigrette Dressing
Olive oil
Apple Cider Vinegar
Maple Syrup
Salt
Pepper
Lemon Juice
Lemon Zest
How to Make This Salad Step-by-Step
Firstly, chop the sweet potato up into really small cubes. Along with slicing the Brussel sprouts in half and then in half again. Try not to cut a lot of the stems of the Brussel sprouts off. Leaving the stem helps it to stay together after sliced.
Place the chopped sweet potatoes and Brussel sprouts onto a sheet pan. Drizzle with olive oil and sprinkle with salt and pepper as well as dried rosemary. Roast at 375 degrees Fahrenheit until the Brussel sprouts are slightly browned and the sweet potatoes are fork tender. Let cool slightly.
Now, assemble the salad. Start by breaking up the kale and green leaf lettuce and placing it onto your serving dish or bowl.
Place the sweet potatoes and Brussel sprouts on top of the leavy greens.
Then, sprinkle with the craisins, pecans, and lastly feta. Isn't the salad beautiful?!
If using the maple vinaigrette, drizzle that on now. I have found that the recipe I linked by Mommy's Home Cooking is the best one! Enjoy while still warm!
TIP: This salad is also so great to meal prep! It has been on my meal prep schedule. I keep my roasted sweet potatoes and brussel sprouts separate so I can heat them up before tossing them on the salad and it can be enjoyed warm. I would also keep the pecans separate so they don't get wet from absorbing the moisture of the greens and sitting in your fridge. Topping this salad with chicken is also a go to for us for some protein.
Kale and Sweet Potato Salad
This roasted sweet potato and kale salad is full of many different textures, flavors, and colors. Definitely something you are going to want to add as a side to your next meal! Filled with warm roasted sweet potaotes and brussels sprouts. As well as topped with craisins, pecans, and crumbled feta. To enhance it, try adding the maple vinaigrette dressing on top.
Ingredients
- 6 cups green leaf lettuce (Chopped)
- 2 cups kale (Chopped)
- 1 ¼ cup sweet potatoes (Diced)
- 1 ¼ cup brussel sprouts (Sliced)
- ¾ cup craisins
- ¾ cup candied pecans (Chopped)
- ½ cup feta
- Salt + pepper to taste
- 1 teaspoon dried rosemary
- Maple vinaigrette dressing (optional, see below for link)
Instructions
- Start by preheating your oven to 375 degrees Fahrenheit.
- Firstly, dice the sweet potatoes into small cubes. As well as slicing the brussel sprouts in half and then in half again.
- Place them on a baking sheet. Drizzle with olive oil and season with salt, pepper, and dried oregano. Bake for 15 minutes or until the brussel sprouts are slightly browned and the sweet potatoes are fork tender.
- To assemble the salad, add the green leaf lettuce and kale to your serving dish. *see notes
- Top with craisins, candied pecans, and lastly feta cheese.
- Drizzle with a maple vinegarette dressing if desired!
- Enjoy while still warm!
Notes
- A chopped salad is a more enjoyable salad to eat. Make sure to chop everything pretty small to ensure that you get a bit of everything in each bite.
- Adding salt and pepper to the salad when it is all assembled will help enhance the flavor.
- To make this salad more filling, try adding a protein like grilled chicken or fish.
- Be sure to remove the rib of the kale before chopping it.
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