HomeFood#Delicious Recipe: Shredded Brussels Sprout Salad with Roasted Sweet Potatoes.

#Delicious Recipe: Shredded Brussels Sprout Salad with Roasted Sweet Potatoes.

“A Flavorful Fusion of Roasted Sweet Potatoes and Shredded Brussels Sprouts”

Elevate your salad game with this vibrant and nutritious Shredded Brussels Sprout Salad with Roasted Sweet Potatoes. This dish brings together the earthy flavors of roasted sweet potatoes with the fresh, slightly bitter taste of Brussels sprouts, all complemented by a tangy dressing and crunchy nuts. Perfect for a healthy lunch, a side dish, or even a festive table, this salad is not only delicious but also a feast for the eyes.


  • 1 pound sweet potatoes, peeled and diced into small cubes
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 1 pound Brussels sprouts, trimmed and shredded
  • 1/2 cup dried cranberries
  • 1/2 cup chopped walnuts or pecans, toasted
  • 1/4 cup grated Parmesan cheese (optional)

For the Dressing:

  • 3 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup or honey
  • 1 teaspoon Dijon mustard
  • Salt and pepper, to taste


  1. Roast the Sweet Potatoes:
    • Preheat your oven to 425°F (220°C).
    • Toss the diced sweet potatoes with 1 tablespoon olive oil, salt, and pepper on a baking sheet.
    • Spread in a single layer and roast for 25-30 minutes, or until tender and caramelized, stirring halfway through. Allow to cool slightly.
  2. Prepare the Brussels Sprouts:
    • While the sweet potatoes are roasting, use a food processor with a slicing attachment, a mandoline, or a sharp knife to shred the Brussels sprouts thinly. Place the shredded Brussels sprouts in a large salad bowl.
  3. Toast the Nuts:
    • In a small skillet over medium heat, toast the chopped walnuts or pecans, stirring frequently, until golden and fragrant, about 3-5 minutes. Set aside to cool.
  4. Mix the Dressing:
    • In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup or honey, Dijon mustard, salt, and pepper until well combined.
  5. Assemble the Salad:
    • To the bowl with the shredded Brussels sprouts, add the roasted sweet potatoes, dried cranberries, toasted nuts, and grated Parmesan cheese, if using.
    • Pour the dressing over the salad and toss until everything is evenly coated.

Serve: This salad can be served immediately or chilled for an hour in the refrigerator to allow the flavors to meld. It’s delicious both warm and cold.

Personalizing Your Salad:

  • Add Protein: For a more substantial meal, include grilled chicken, roasted chickpeas, or crispy tofu.
  • Cheese Variations: Experiment with goat cheese, feta, or blue cheese for different flavor profiles.
  • Nut Options: Almonds, cashews, or seeds like pumpkin or sunflower seeds can replace walnuts or pecans.
  • Dressing Variations: Feel free to try your favorite vinaigrette or a creamy dressing for a different twist.

Conclusion: This Shredded Brussels Sprout Salad with Roasted Sweet Potatoes offers a harmonious blend of flavors and textures, showcasing the versatility and satisfaction salads can provide. Whether for a light lunch, a standout side dish, or a nutritious addition to any meal, this recipe promises to deliver both nutrition and taste in every bite.



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