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Brussels Sprout & Sweet Potato Salad

  • Author: a Couple Cooks
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x


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


  • 3 medium sweet potatoes
  • 7 1/2 tablespoons olive oil, divided
  • 3/4 teaspoon teaspoon kosher salt, divided
  • 1 pound Brussels sprouts
  • Aged white cheddar or aged Gouda cheese (optional), thinly sliced
  • 2 tablespoons 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. Shred the Brussels sprouts: see the video below or go to How to Shred Brussels Sprouts.
  4. Make the dressing: in a medium bowl, whisk together the balsamic vinegar, ¼ teaspoon kosher salt, and fresh ground pepper. Gradually whisk in 6 tablespoons olive oil, 1 tablespoon at a time, until a creamy emulsion forms. 
  5. To serve, place Brussels sprouts shavings on a plate, then top with sweet potatoes, slices of cheese, pecan pieces (toasted, if time), and dressing.
  • Category: Salad
  • Method: Baked
  • Cuisine: American

Keywords: Sweet potato salad, Brussels sprout salad, Shaved Brussels sprouts, Sweet Potato Recipes