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

Prep Time 5 mins
Cook Time 25 mins
Total Time 30 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.