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.
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!
Tools You May Need
Sharp knife for chopping
Green Leaf Lettuce
For the Maple Vinaigrette Dressing
Apple Cider Vinegar
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.
- 6 cups green leaf lettuce (Chopped)
- 2 cups kale (Chopped)
- 1 1/4 cup sweet potatoes (Diced)
- 1 1/4 cup brussel sprouts (Sliced)
- 3/4 cup craisins
- 3/4 cup candied pecans (Chopped)
- 1/2 cup feta
- Salt + pepper to taste
- 1 teaspoon dried rosemary
- 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.
- Top with craisins, candied pecans, and lastly feta cheese.
- Enjoy while still warm!