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.
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.
If you’re looking to step up your salad game this fall and winter, this is it!
Recipe
Kale, Brussels Sprouts, and Roasted Chili Sweet Potato Harvest Salad
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
- 6 oz shredded brussels sprouts
- 1 tablespoon cotija
- 2 tablespoons pepitas
- 1 small avocado peeled, pitted, and cubed
- 2 tablespoons pomegranates
Instructions
- 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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