Shaved Brussels Sprout and Sweet Potato Salad

Shaved Brussels Sprouts and Sweet Potato Salad | A Couple CooksIt’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 (like this photo of our dog, Luna, which had a little help from Google).

It’s been the perfect day tromp in the snow, then cuddle up inside for some comforting nourishment. For our first recipe of 2014, we wanted to share something that’s both comforting and fresh and clean, to contrast with the heavy foods from the holidays. We’ve combined roasted sweet potatoes, one of our favorite comfort foods, along with shaved Brussels sprouts into a superfood salad. With a bit of balsamic vinaigrette and some bit of sharp cheese, the salad is bursting with flavor as well as nutrients.

We’ve also been brainstorming recipes for 2014. We’d love to hear from you — what types of recipes are you looking for? Healthy, vegetarian, gluten-free? Desserts, quick dinners, lunches? Kitchen tips, cooking dates? Specific ingredients? Let us know — we’d love to consider your feedback for the year ahead!


Shaved Brussels Sprout and Sweet Potato Salad

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

  • Author: a Couple Cooks
  • Yield: 4


  • 3 medium to large sweet potatoes
  • 7 tablespoons olive oil (divided)
  • 3/4 teaspoon teaspoon kosher salt (divided)
  • 1 pound Brussels sprouts
  • Sharp cheddar or aged Gouda cheese (optional)
  • ¼ cup balsamic vinegar
  • Fresh ground pepper
  • 1 cup pecan pieces


  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 small canning jar or bowl, combine ⅓ cup olive oil, ¼ cup 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.


About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is an acclaimed vegetarian cookbook author and cook based in Indianapolis. She’s host of the food podcast Small Bites and founder of the food website 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 food 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.


  • 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
    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
    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
    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
    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
    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
    January 6, 2014 at 6:22 pm

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

  • Reply
    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
    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
    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
    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
      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.

    Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.