Kale, Brussels Sprouts, and Roasted Chili Sweet Potato Harvest Salad

gluten freevegetarian
Kale, Brussels Sprouts and Roasted Chili Sweet Potato Salad

Salads in the autumn and winter months are a great way to squeeze in lots of nutrition, especially if you’re baking cookies all winter long and need some refreshing food! 

Kale, Brussels Sprouts, and Roasted Chili Sweet Potato Harvest Salad

I tend to build salads around dressings and I found a Cilantro Lime Ranch dressing that was so delicious, I was excited to create a recipe around it.

Kale, Brussels Sprouts and Roasted Chili Sweet Potato Salad

I love roasted sweet potatoes in my salad and here, to complement the cilantro and lime flavors, I roasted them in olive oil and chili powder for a little heat. If you have a can of chipotle peppers, you could also toss the sweet potatoes with some of the sauce from the can!

Pomegranates give this salad a little winter flair, while the avocado, Cotija cheese, and pepitas tie all of the flavors together. I love the avocado, because it adds a creamy element in every bite.

Kale, Brussels Sprouts and Roasted Chili Sweet Potato Salad

If you’re looking to step up your salad game this fall and winter, this is it!



Kale, Brussels Sprouts, and Roasted Chili Sweet Potato Harvest Salad

Prep Time5 mins
Cook Time25 mins
Total Time30 mins


  • 2 tablespoons cilantro lime ranch dressing or if you can’t find this, use a traditional Ranch and squeeze a lime over the salads
  • 3 packed cups shredded kale
  • 1 medium sweet potato
  • 6 oz shredded brussels sprouts
  • 1 tablespoon cotija
  • 2 tablespoons pepitas
  • 1 small avocado peeled, pitted, and cubed
  • 2 tablespoons pomegranates


  • Preheat the oven to 425 degrees. Place the sweet potatoes on a baking sheet, drizzle with olive oil and toss to coat. Sprinkle with chili powder and season with salt. Roast for 25 minutes or until fork tender.
  • Meanwhile, toss the brussels sprouts and kale together. Drizzle with dressing and toss together to coat. Massage for 1 minute and let rest.
  • Once sweet potatoes are done, divide the kale salad into bowls or plates. Top with sweet potatoes, pepitas, avocado, pomegranates and Cotija cheese. Serve.

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Anonymous says:
How many sweet potatoes are needed? I don't see them listed in the ingredients.
Meaghan says:
The recipe has been updated!
Anonymous says:
Looks great and we plan to try it this week, but you don't seem to specify how many sweet potatoes you're using!
Meaghan says:
That recipe should be updated!
JT says:
Your ingredient list does not include the sweet potato :)
Meaghan says:
We're seeing it! But thank you for your message. It lists 1 medium sweet potato!

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the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.