Brussels Sprout & Sweet Potato Salad

A perfect balance of textures and flavors, this sweet potato salad features shaved Brussels sprouts, roasted sweet potatoes, pecans, and Gouda cheese.

Brussels Sprout & Sweet Potato Salad

It’s a snow day of epic proportions here in Indiana. Being from Minnesota originally, most Indiana snow days are a little anticlimactic for me, but this one actually delivered. Huge, white flurries have been falling steadily, so picture perfect it seems almost manufactured. So what better than to curl up with a nourishing meal? Because we’re recovering from the heavy foods of the holidays, we were in the mood for something lighter. But we still wanted a cozy vibe. Hence, this roasted sweet potato salad was born! Keep reading for the recipe.

How to make sweet potato salad

This Brussels sprout and sweet potato salad is both comforting and fresh and clean. One of our favorite foods is roasted sweet potatoes. They’re simple to make, and we make them all the time. To bring in a fresh element, we’ve combined them with shaved Brussels sprouts into a sort of superfood salad. With a bit of balsamic vinaigrette and some bit of sharp cheese, the salad is bursting with flavor as well as nutrients. This sweet potato salad combines two basic cooking methods: how to roast sweet potatoes, and how to shred Brussels sprouts. Below are our methods for both!

How to roast sweet potatoes

Roasting sweet potatoes is very simple; we’ve learned to do it without a recipe. Here are the basic elements for roasting the potatoes for this sweet potato salad:

  1. Preheat the oven to 450F. We use very high heat for our sweet potatoes, which gives them a lightly crispy outside and tender inside. (However, note that sweet potatoes will never get as crispy as standard potatoes!)
  2. Dice the sweet potatoes. The smaller you dice them, the faster they’ll cook!
  3. In a large bowl, drizzle the sweet potatoes with olive oil and sprinkle with kosher salt. There should be only enough olive oil to coat the potatoes lightly.
  4. Line a baking sheet with parchment paper and bake until tender, about 25 to 30 minutes depending on how small you cut the sweet potatoes.

How to shred Brussels sprouts

Shredding Brussels sprouts for this sweet potato salad is actually a little trickier than you might think. If you cut them the wrong way, and the pieces look all wrong. To get those signature shreds, here’s what to do:

  1. Lay the Brussels sprout on its side.
  2. Thinly slice the sprout crosswise, starting from the top and working towards the root.
  3. Use your fingers to gently separate the shreds. Discard the root.

You also can chop off the ends and use the slicing attachment on a food processor to shred the Brussels sprouts.

Looking for sweet potato recipes?

As you can see, we’re kinda sweet potato obsessed! Outside of this sweet potato salad, here are some of our favorite sweet potato recipes:

This recipe is…

This sweet potato salad recipe is vegetarian and gluten-free. For vegan, plant-based, and dairy-free, omit the cheese.

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Brussels Sprout & Sweet Potato Salad


1 Star (1 votes, average: 5.00 out of 1)

  • Author: a Couple Cooks
  • Yield: 4

Description

A perfect balance of textures and flavors this sweet potato salad features shaved Brussels sprouts, roasted sweet potatoes, pecans, and Gouda cheese.


Ingredients

  • 3 medium sweet potatoes
  • 8 tablespoons olive oil, divided
  • 3/4 teaspoon teaspoon kosher salt, divided
  • 1 pound Brussels sprouts
  • Sharp cheddar or aged Gouda cheese (optional)
  • 2 tablespoons balsamic vinegar
  • Fresh ground pepper
  • 1 cup pecan pieces

Instructions

  1. Preheat the oven to 450°F.
  2. Wash and dice the sweet potatoes. In a bowl, combine the potatoes with 1 1/2 tablespoons olive oil, 1/2 teaspoon kosher salt, and fresh ground pepper; mix to combine. Roast for about 25 to 30 minutes until tender.
  3. Meanwhile, shred the Brussels sprouts by slicing them into very thin slices, starting from the end of each head. Cut the cheese into small slices (if using).
  4. Make the dressing: in a medium bowl, whisk together 6 tablespoons olive oil, balsamic vinegar, ¼ teaspoon kosher salt, and fresh ground pepper. Place the top on the jar and shake vigorously to combine (or whisk vigorously in the bowl).
  5. To serve, place Brussels sprouts shavings on a plate, then top with potatoes, cheese, pecan pieces, and dressing.
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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

20 Comments

  • Reply
    Katrina @ Warm Vanilla Sugar
    January 5, 2014 at 6:41 pm

    I love how simple this is!! So delicious!

  • Reply
    Belinda @themoonblushbaker
    January 5, 2014 at 7:13 pm

    At least your taking being snowed in well! I send warm thoughts from sunny hot Australia to you. What delicious salad, even I am wanting it in 30 degree weather.

  • Reply
    Christine
    January 5, 2014 at 7:51 pm

    I’ve passed by the brussel sprouts twice at my market in the last week, but now will want to get them! Beautiful! You asked about what we would like to see, and I would love to see some fun portable lunch recipes to take to work. There’s only so much peanut butter and yogurt I can handle, so help is welcome. Enjoy your snow! Here in Iowa it’s just cold, cold, and more cold. Spring is my favorite season for a reason!

  • Reply
    Clean Eater
    January 5, 2014 at 9:39 pm

    Fantastic recipe. I shared it on my FB – with a link back here of course. Thanks for this.

  • Reply
    Tieghan
    January 5, 2014 at 11:13 pm

    YAY for coz snow days! It is one here too and I love them, although it is freezing!

    Brussels are my favorite, so this salad is right up my alley! So pretty too!

  • Reply
    Kelly @ hidden fruits and veggies
    January 6, 2014 at 7:59 am

    This looks amazing! We’ve been obsessed with Brussels sprouts lately and who doesnt love sweet potatoes any time! Yum.

  • Reply
    Eileen
    January 6, 2014 at 1:57 pm

    Winter greens and roots are exactly what I’m looking for! I don’t think I’ve ever had raw brussels sprouts before–super interesting.

  • Reply
    Mary
    January 6, 2014 at 2:28 pm

    Quick, vegan/vegetarian, and/or gluten-free recipes are always welcome! I appreciate the balance you strike between clean, healthy recipes and occasional indulgent ones. More cooking date recipes would be awesome! I have a hard time delegating to my husband in the kitchen!

  • Reply
    Kathryn
    January 6, 2014 at 2:48 pm

    My boyfriend announced over Christmas that brussel sprouts were his favourite vegetables – much to my surprise as I thought he hated them! This salad sounds really lovely, bright and fresh but hearty too. I hope you guys are staying warm!

  • Reply
    Cheri
    January 6, 2014 at 6:22 pm

    Wow! Brussels sprouts and sweet potatoes, 2 of my favorite ingredients together. Will have to try.

  • Reply
    Patti
    January 6, 2014 at 7:39 pm

    Trying to “learn” to like Brussels Sprouts, it’s been hit or miss but this sounds amazing. I’m adding this recipe to next weeks’s meal plan :)

  • Reply
    This American Bite
    January 6, 2014 at 9:02 pm

    As often as I have thought about it, I have never shaved a brussel sprout. This recipe might just change that!

  • Reply
    Ruth
    January 6, 2014 at 9:39 pm

    Made this for dinner tonight. It is perfect!

  • Reply
    Dixya @ Food, Pleasure, and Health
    January 7, 2014 at 9:08 am

    i dont know how you guys deal with the snow. Stay warm!! love shaved brussels sprout anyway its served.

  • Reply
    Molly Porter
    January 9, 2014 at 9:29 am

    I made this yesterday – delicious and so easy! I did change mine a bit though. I decided to make it a warm salad. I roasted the sweet potatoes as directed, then put all the ingredients (minus the cheese) into my dutch oven and baked for about 15 minutes. It was sooooo good.

  • Reply
    Helen @ Scrummy Lane
    January 12, 2014 at 10:54 pm

    This really caught my eye … the recipe sounds really tasty, especially with the addition of the nuts and cheese (I often eat nuts and cheese together as a snack and it goes really well). Seems like a really balanced dish, too!

  • Reply
    Eileen Tull
    January 17, 2014 at 5:04 pm

    I love Brussels Sprouts and different salads, so I definitely will make this.

  • Reply
    maggie
    February 9, 2014 at 9:41 pm

    I made this for dinner this evening. I thinnly slice a red bell and roasted along with the sweet potatoes. This is delicious. I will make it again.

  • Reply
    Marge
    November 21, 2017 at 4:23 pm

    I used to live in Indianapolis, a transplant from NYC. Black Market made a salad like this and I miss it! If this was inspired by them, it would be great to see them credited.

    • Reply
      Sonja
      November 22, 2017 at 9:33 am

      How fun you were in Indy! We’ve never had a salad like this at Black Market, but it’s nice to hear they had a similar one! If we’re inspired by a restaurant to make a recipe, we do cite it in our blog post.

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