Cooked - Roasted Sweet Potato Brussels Sprout And Kale Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Roasted Sweet Potato Brussels Sprout And Kale Salad

4.0

1 ½ lb (700g) Brussels sprouts, trimmed and halved

1 medium sweet potato, peeled and diced

½ cup (125 ml) extra-virgin olive oil, divided

Kosher salt and fresh cracked black pepper

3 cups kale, chopped

1 cup pecans, halved

2-½ tablespoons red wine vinegar

1 teaspoon Italian seasoning

1 tablespoon fresh lemon juice, plus more to taste

2 garlic cloves, finely minced

2 tablespoons parmesan, shaved

¼ teaspoon freshly ground black pepper, plus more to taste

Preheat your oven to 400ºF (200ºC). Spread the diced sweet potatoes and halved Brussels sprouts apart on the sheet pan.
Drizzle everything with ¼ cup olive oil, sprinkle with seasoning, then add salt and pepper to taste. Roast Brussels sprouts and sweet potato on the bottom rack until softened and deeply browned, approx. 20–25 minutes.
In the meantime, make the dressing: In a mason jar, combine ¼ cup olive oil, vinegar, garlic, Italian seasoning, pepper, and parmesan. Close the jar and shake vigorously to emulsify. You can also mix the vinaigrette with a fork.
Transfer the roasted sweet potatoes and Brussels sprouts in a large salad bowl. Add chopped kale and pecans. Drizzle the vinaigrette on top and sprinkle parmesan shavings. Toss to combine and serve the roasted sweet potato and Brussels sprouts salad immediately or chilled at room temperature. Enjoy!

Course🍚Side Dish

Diets🥕Vegetarian🌾Gluten-free...

Category🥗Salad

Cuisine🇺🇸American

Occasions📆Everyday🎉Holiday🍲Potluck

Season🍂Fall

DifficultyEasy ⏰ 40m

Created 123 weeks ago

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