Shaved Brussels Sprout Salad with Roasted Sweet Potatoes
This salad has a little bit of everything: crunchy shaved Brussels sprouts, caramelized sweet potatoes, sweet dates, crisp apple, toasty pecans, and a tangy maple Dijon dressing. Keeping the sprouts raw makes it crisp and easy to make ahead.
My favorite trick is the Parmesan. For fine, fluffy Parmesan that coats every bite, grate it diagonally across your grater with gentle pressure.
Whether it’s for the holiday table or a week of lunches, it’s a salad you can prep early and still serve fresh and crunchy. It’s a bright, crunchy contrast to cozy sides like my savory sweet potato casserole.
Love holiday salads? Try my delicata squash salad, pumpkin feta salad, or sweet potato kale salad next.
Ingredients You’ll Need
Exact measurements are in the recipe card below.
- Sweet potatoes: Cut them into 1/2-inch cubes so they roast evenly and get golden on the edges. I season them with garlic powder and paprika for a savory contrast to all the sweet stuff in the salad.
- Brussels sprouts: Wash and dry them well before shredding. Dry sprouts shred cleaner and won’t water down the dressing.
- Dates: They add a chewy, caramel-like sweetness. Dice them small so you get a little in every bite. If you have extra, these prosciutto wrapped dates make an easy holiday appetizer.
- Honeycrisp apple: It’s crisp, juicy, and sweet-tart, which balances out the dates.
- Parmesan: Use a block and grate it finely (see my trick above). Pre-grated Parmesan won’t give you the same fluffy texture.
- Dressing: Olive oil, lemon juice, apple cider vinegar, garlic, Dijon, and maple syrup or honey. Use whichever sweetener you have on hand.
How to Make Brussels Sprout Sweet Potato Salad
Step 1. Roast the sweet potatoes. Toss the cubes with oil and spices then spread them in a single layer on a large sheet pan. Give them space, because crowded potatoes steam instead of caramelizing. Let them cool before they go in the salad so they don’t wilt the Brussels sprouts or melt the Parmesan.
Step 2. Whisk the dressing. While the sweet potatoes roast, whisk together the olive oil, lemon juice, apple cider vinegar, garlic, Dijon, and maple syrup or honey. The Dijon helps everything come together into a smooth dressing. Taste it and adjust the salt and pepper before you set it aside.
Step 3. Add the toppings. Start with a big bowl of Shredded Brussels sprouts (a food processor slicing attachment does this in seconds). Then pile on the cooled sweet potatoes, dates, apple, and pecans, and finish with a snowy layer of finely grated Parmesan.
Step 4. Add the dressing. Drizzle some of the dressing over the salad and gently toss. Add more as you go, since you may not need all of it. If you’re making it ahead, wait on this step (and the apple and pecans) until right before serving.
Have extra sweet potatoes? Turn them into brown butter mashed sweet potatoes or sweet potato casserole with streusel topping.
Making It Ahead
This salad is a lifesaver when you’re cooking a big holiday meal. Make it ahead so you have more time for warm sides like Boursin mashed potatoes on the big day.
- Assemble the salad up to 1 day ahead. Toss together the shredded Brussels sprouts, roasted sweet potatoes, dates, and Parmesan, then cover and refrigerate.
- Keep the dressing in a separate container in the fridge.
- Wait to add the apple and pecans. The apple will brown and the pecans will soften if they sit in the salad, so dice the apple and add it with the pecans right before serving.
- Bring the dressing back to life. Olive oil firms up in the fridge, so let the dressing sit at room temperature for a few minutes, then give it a good shake or whisk before tossing.
More Holiday Side Dishes
- Cauliflower Gratin
- Acorn Squash Casserole
- Gluten-Free Stuffing
- Savory Bread Pudding with Mushrooms and Gruyère
- Broccoli Casserole
Brussels Sprout Sweet Potato Salad
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Ingredients
Salad
- 3 medium sweet potatoes peeled and cut into 1-inch cubes
- Avocado oil or olive oil spray as needed
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- Kosher salt and black pepper to taste
- 1 pound Brussels sprouts washed, dried, and trimmed
- 8 dates pitted and diced
- 1 Honeycrisp apple cored and diced
- 1/3 cup chopped pecans
- 4 ounces finely grated Parmesan cheese
Dressing
- 1/2 cup extra virgin olive oil
- 2 Tablespoons fresh lemon juice about 1/2 lemon
- 2 Tablespoons apple cider vinegar
- 1 clove garlic grated
- 2 Tablespoons maple syrup or honey
- 2 teaspoons Dijon mustard
- Kosher salt and black pepper to taste
Instructions
- Roast the sweet potatoes: Preheat the oven to 425°F. Place the sweet potatoes on a large sheet pan and lightly coat with avocado oil or olive oil spray. Toss with the garlic powder, paprika, salt, and pepper, then spread in a single layer. Roast for 20 to 25 minutes, until tender and deeply golden in spots, checking after 18 to 20 minutes and flipping as needed. Let cool slightly.3 medium sweet potatoes, Avocado oil or olive oil spray, 1 teaspoon garlic powder, 1/2 teaspoon paprika, Kosher salt and black pepper
- Make the Dressing: Whisk together the dressing ingredients in a small bowl, or shake them in a jar with a tight-fitting lid. Set aside.1/2 cup extra virgin olive oil, 2 Tablespoons fresh lemon juice, 2 Tablespoons apple cider vinegar, 1 clove garlic, 2 Tablespoons maple syrup or honey, 2 teaspoons Dijon mustard, Kosher salt and black pepper
- Shred the Brussels sprouts: Use the slicing attachment of a food processor, a mandoline, or a sharp knife to thinly slice the Brussels sprouts.1 pound Brussels sprouts
- Assemble the salad: Add the shredded Brussels sprouts to a large bowl with the dates, apple, pecans, and cooled sweet potatoes. Add the Parmesan and gently toss to combine.8 dates, 1 Honeycrisp apple, 1/3 cup chopped pecans, 4 ounces finely grated Parmesan cheese
- Dress and serve: Toss with the desired amount of dressing and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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