Kale and Brussels Sprouts Salad with Sweet Potatoes
This salad is a celebration of fall produce, with roasted sweet potatoes, shaved Brussels sprouts, and chopped kale. The sweet potatoes provide a warm and hearty base, while the Brussels sprouts add a bit of crunch and bitterness. The kale is massaged with olive oil and apple cider vinegar, which helps to tenderize it and bring out its flavor. The bacon adds a smoky and savory element, and the red onion provides a bit of sweetness and crunch. The salad is dressed with a simple vinaigrette made with olive oil, apple cider vinegar, honey, salt, and pepper.
This salad was inspired by a trip to a farmers market in the fall. I was looking for something that would showcase the best of the season's produce, and I came across a beautiful bunch of kale, some Brussels sprouts, and some sweet potatoes. I knew that these ingredients would be delicious together, so I started experimenting with different ways to combine them. I roasted the sweet potatoes to give them a warm and hearty flavor, and I shaved the Brussels sprouts to add a bit of crunch and bitterness. I massaged the kale with olive oil and apple cider vinegar to tenderize it and bring out its flavor. I added some cooked and crumbled bacon for a smoky and savory element, and some red onion for a bit of sweetness and crunch. The salad is dressed with a simple vinaigrette made with olive oil, apple cider vinegar, honey, salt, and pepper.
Kale and Brussels Sprouts Salad with Sweet Potatoes Kale and Brussels Sprouts Salad with Sweet Potatoes Kale and Brussels Sprouts Salad with Sweet Potatoes Kale and Brussels Sprouts Salad with Sweet Potatoes
Prep time: 15 | Cook time: 20 | Serves: 4
Ingredients
  • 1 bunch kale, chopped
  • 1 cup Brussels sprouts, shaved
  • 1 sweet potato, peeled and cubed
  • 1/2 cup bacon, cooked and crumbled
  • 1/4 cup chopped red onion
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon honey
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Toss sweet potatoes with olive oil and spread on a baking sheet.
  3. Roast for 20 minutes, or until tender and browned.
  4. In a large bowl, combine kale, Brussels sprouts, red onion, bacon, roasted sweet potatoes, olive oil, apple cider vinegar, honey, salt, and pepper.
  5. Toss to coat.
  6. Serve immediately.
Why It Works
  • The roasted sweet potatoes provide a warm and hearty base for the salad.
  • The shaved Brussels sprouts add a bit of crunch and bitterness.
  • The massaged kale is tender and flavorful.
  • The cooked and crumbled bacon adds a smoky and savory element.
  • The red onion provides a bit of sweetness and crunch.
  • The vinaigrette is simple but flavorful.