Brussels Sprout Sweet Potato Salad

A large bowl of salad containing chopped apples, roasted sweet potato cubes, chopped pecans, dates, and a base of shredded Brussels sprouts, with a serving spoon resting in the bowl.

Brussels Sprout Sweet Potato Salad

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Crunchy Brussels sprout sweet potato salad tossed with sweet dates, crispy apples, crunchy pecans, and a generous amount of Parmesan, all in a bright maple Dijon dressing. It's a hearty fall salad with the perfect mix of flavors and textures.

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Prep Time10

Cook Time25

Total Time35

Servings:

Author: Molly Thompson

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

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