A perfect balance of textures and flavors, this Sweet Potato Salad features shredded Brussels sprouts, roasted sweet potatoes, pecans and Gouda cheese.
It’s a snowy day of epic proportions here in Indiana. Being from Minnesota, most Indiana snow days are a little overwhelming for me, but this one actually nailed it. Huge white showers fell regularly, making the perfect picture seem almost made up. So what could be nicer than snuggling up around a nutritious meal? As we recover from heavy holiday meals, we longed for something lighter. But we still wanted a cozy atmosphere. This is how this Roasted Sweet Potato Salad came to be! Read on for the recipe.
How to make sweet potato salad
This Brussels sprouts and sweet potato salad is comforting And fresh and clean. One of our favorite dishes is roasted sweet potatoes. They’re easy to make and we make them the whole time. For a fresh element, we paired them with shredded Brussels sprouts in a sort of superfood salad. With some balsamic vinaigrette and some strong cheese, the salad is packed with flavor and nutrients. This sweet potato salad combines two basic cooking methods: roasting sweet potatoes and grating Brussels sprouts. Below are our methods for both!
How to roast sweet potatoes
Roasting sweet potatoes is very easy; We learned how to make it without a prescription. Here are the basics for roasting the potatoes for this sweet potato salad:
- Preheat the oven to 450F. We use a very high heat for our sweet potatoes, which gives them a slightly crispy exterior and a tender interior. (Note, however, that sweet potatoes will never get as crispy as regular potatoes!)
- Dice the sweet potatoes. The more you roll them, the faster they cook!
- In a large bowl, drizzle the sweet potatoes with olive oil and sprinkle with kosher salt. There should be just enough olive oil to lightly coat the potatoes.
- Line a baking sheet with parchment paper and bake until tender, about 25 to 30 minutes, depending on the size of the sliced sweet potatoes.
How to grate Brussels sprouts
How to grate Brussels sprouts for this sweet potato salad is actually harder than you think! Cut them the wrong way around and the pieces will look wrong. If you have a food processor, you can also cut off the ends and use the food processor’s blade attachment to grate the Brussels sprouts. However, using a knife is just as easy! To get these signature scraps, do the following: Watch the video below!
- Use your fingers to remove any hard outer layers.
- Using a large chef’s knife, halve the Brussels sprouts lengthways.
- Lay cut-side down and scrape thinly across to create shreds.
- Separate the scraps with your fingers. Discard the root.
Looking for sweet potato recipes?
As you can see, we are somehow Sweet Potato Obsessed! Aside from 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 vegans, plant-based and dairy-free, omit the cheese.
The description
A perfect balance of textures and flavors, this Sweet Potato Salad features shredded Brussels sprouts, roasted sweet potatoes, pecans and Gouda cheese.
- 3 medium sweet potatoes
- 7 ½ tablespoons olive oil, shared
- ¾ teaspoon kosher salt, shared
- 1 Brussels sprouts pounds
- Aged white cheddar or aged Gouda cheese (optional), thinly sliced
- 2 tablespoons balsamic vinegar
- Ground fresh pepper
- 1 cup Pieces of pecans
- Preheat oven to 450°F.
- Wash and cut sweet potatoes. In a bowl, toss the potatoes with 1½ tbsp olive oil, ½ tsp kosher salt, and freshly ground pepper; mix to combine. Roast for about 25 to 30 minutes until tender.
- Grate Brussels Sprouts: Watch the video below or go to Grate Brussels Sprouts.
- Make dressing: In a medium bowl, whisk together balsamic vinegar, ¼ tsp kosher salt, and freshly ground pepper. Gradually stir in 6 tablespoons of olive oil, 1 tablespoon at a time, until a creamy emulsion forms.
- To serve, transfer Brussels sprouts shavings to a plate, then top with sweet potatoes, cheese slices, pecan chunks (toasted if time), and dressing.
- Category: salad
- Method: Cooked
- Kitchen: American
Keywords: Sweet Potato Salad, Brussels Sprouts Salad, Shredded Brussels Sprouts, Sweet Potato Recipes
