Roasted Sweet Potato and Brussels Sprout Salad

‘Too Sweet’ Sweet Potatoes?

I thought I’d do a little something different with sweet potatoes for this year’s Thanksgiving dinner. I was getting a little tired of the overly sweet, sweet potatoes served at the table- you know the mashed up kind mixed with brown sugar and condensed milk and served with little marshmallows on top? This overly-sweet side dish made me feel like I was already eating my dessert!

So I decided to make a side dish where I could actually taste the sweet potatoes without thinking I was already tucking into my pumpkin pie (or sweet potato pie) dessert! This salad features roasted sweet potatoes and Brussels sprouts, with a hint of dried cranberries and maple syrup (but not too sweet)- all tossed in a tangy lemon mustard dressing. Edamame, sunflower seeds, and chopped walnuts are also added for a nice contrast in texture.

Happy (post) Thanksgiving!

Roasted Sweet Potato and Brussels Sprout Salad
Print Recipe

Ingredients

2 medium to large sweet potatoes, peeled and cubed

1 Tbsp maple syrup

2 Tbsps olive oil, divided

Salt and pepper to taste

12-14 Brussels sprouts, cut in half

1 medium red onion, cut into 1/2 inch cubes

2 cups salad greens (baby spinach, iceberg lettuce, etc)

1/4 cup dried cranberries

2 Tbsps. sunflower or pumpkin seeds

1/4 cup edamame seeds (optional)

2 Tbsps. chopped walnuts or cashews

For the salad dressing:

3 Tbsps. extra virgin olive oil

1 Tbsp honey

1 tsp Dijon mustard

1 Tbsp lemon juice

pinch salt and pepper to taste

Instructions

1

Pre-heat oven to 400 F. Peel the sweet potatoes and cut into 1/2 inch cubes (or smaller, if desired). Place on a baking tray, coat with maple syrup and 1 Tbsp. olive oil. Sprinkle with a little salt and pepper and then set tray aside.

2

Cut the Brussels sprouts in half and remove any loose outer leaves. Cut red onion into 1/2 inch cubes. Place Brussels sprouts and red onion pieces on baking tray, coat with 1 Tbsp olive oil and sprinkle with dash of salt and pepper. Place the tray with the sweet potatoes on the lower shelf of the oven and the tray containing the Brussel Sprouts and red onions on the middle shelf. Bake for about 20 minutes total; half way through the baking, turn the vegetables over to promote even baking. The sweet potatoes should be soft but not burned. The Brussel Sprouts should be tender- bake them a little longer if required. Remove from oven and let veggies cool for a few minutes.

3

While the veggies are baking, prepare the salad dressing. Whisk together the olive oil, honey, mustard, and lemon juice in a small bowl. Add a pinch of salt and pepper to taste. Adjust seasoning, if required.

4

To assemble, add the salad greens to a large salad bowl. Add the roasted sweet potatoes, Brussels sprouts and red onions, cranberries, sunflower seeds, walnuts or cashews, and edamame seeds (if using). Right before serving, add the salad dressing and toss all ingredients. Serve immediately.

November 26, 2021 By Fran Flint

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About Fran Flint

I've lived in Paris, Adelaide and San Diego and love to create tasty recipes from around the world!

5 Comments

kitchenriffs

November 26, 2021 at 8:08 pm

I really like both roast sweet potatoes and Brussels sprouts. Haven’t put them together in the same dish, though, although I’ve thought about it. I’m going to have to do more than think about it and actually do it! This looks excellent — definitely something I’d like to try. Thanks!

Reply
Fran Flint
November 27, 2021 at 7:21 am
Thanks John for your comment. I hope you had a nice Thanksgiving!

Roasted Sweet Potato and Brussels Sprout Salad

‘Too Sweet’ Sweet Potatoes?