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!

Inspiralized

Recipe

Serves 2

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

5 minPrep Time

25 minCook Time

30 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 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
  • 6oz shredded brussels sprouts
  • 1 tablespoon cotija
  • 2 tablespoons pepitas
  • 1 small avocado, peeled, pitted, and cubed
  • 2 tablespoons pomegranates

Instructions

  1. 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.
  2. Meanwhile, toss the brussels sprouts and kale together. Drizzle with dressing and toss together to coat. Massage for 1 minute and let rest.
  3. 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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6 comments

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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