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!



Serves 2

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

5 minPrep Time

25 minCook Time

30 minTotal Time

Save RecipeSave Recipe


  • 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


  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.

New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Share on google
Share on twitter
Share on linkedin

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

The maximum upload file size: 300 MB. You can upload: image.


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!

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our free starter guide

  • Weekly Recap
  • Kidsletter
  • Products + Sales

finally made @feedinglittles' peanut butter chocolate chip cookies 🍪 🥜 and they literally took me 16 minutes start to finish. but now I have 40 peanut butter chocolate chip cookies and my kids can only eat so many 👦🏼🧒🏻 okay, it's a good problem to have 😇⁣

what's your go-to easy cookie recipe? 👇🏼👇🏼  like one bowl, 5-ingredient kind of recipes (like this one!) if it's by a food blogger, tag them below and let me know the title of the recipe so I can search!⁣

#chocolatechipcookie #healthycookies #feedinglittles

okay okay, I promise I'll be explaining soon why I'm feverishly testing all of these recipes and not (yet!) sharing the recipes. 😇 but I just had to share this photo because these little Carrot Dogs in Blankets 🥕 came out so well , my picky dad (he's a great man but has a very judgy/picky palate), ate one and said, "tastes like a hot dog!" 🌭 👏🏼⁣

would you try them?! 👇🏼⁣

#carrotdogs #carrothotdogs #toddlerfood #funfood #pigsinablanket #veganfood #vegetarianfood #partyfood

I have nothing prolific to say today (I’ve just been madly testing recipes for this project I’ll be announcing soon) except that today was the first day in my life that I actually enjoyed sliced tomatoes on a sandwich. 🍅 🍞⁣

I’m not a fan of raw tomatoes, except in something subtle like a pico de gallo or if they’re a tiny part of a meal, like a garnish. but today, I made this chickpea tuna salad melt with tomatoes and spinach and LOVED it. 👍🏼⁣

it got me thinking… I can’t be the only one. do you like raw tomatoes? 🤔