Brussel Sprout Sweet Potato Salad

5 from 14 votes

No more boring salads! Easy to make, this Brussel Sprout Sweet Potato Salad is full of flavor, color and texture - pairs with many main dishes

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This Brussel Sprout Sweet Potato Salad salad is full of flavor and texture and is so easy to make. A veggie loaded nutritious salad that can be served cold or hot, this is the perfect side for so many dishes especially during the fall!

Brussels Sprouts Sweet Potato Salad in a white bowl
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How do you make the Brussels sprout salad

Prep the ingredients

  • Brussels Sprouts: To shave the Brussels sprouts, you can cut them thinly with a sharp knife, use a mandolin or use the slicer attachment in a food processor. Learn more on how to make shaved brussel sprouts.
  • Sweet Potatoes: Peel the sweet potatoes and dice them with a sharp knife. Make sure they’re evenly cut. Check out this quick guide on how to cut sweet potatoes.
  • Walnuts: Arrange the walnuts in a single layer on a baking sheet and place in a pre heated oven at 350F for 8 to 10 minutes. You can also buy roasted walnuts or use raw walnuts. Or make candied walnuts for a sweet crunch.
  • Crumbled Blue Cheese
  • Dressing: Whisk together the ingredients for the dressing and place to one side until ready to use.
Ingredients to make the salad

Roast the sweet potatoes

Place the cubed sweet potatoes on a baking sheet in a single layer, toss in the olive oil, salt and pepper. Roast until golden brown and about half their original size.

Sweet potato cubes before and after roasting

Toss it all together

Place the Brussels sprouts and walnuts in a large serving bowl. Add the dressing on top and toss to combine.

Tossing the Brussels sprouts with the dressing

Once it’s all tossed together, you can simply place the roasted warm sweet potatoes on top along with the blue cheese. I usually leave them on top as is without tossing again for best presentation, but you can give it one more toss.

Tips for making salads with Brussels sprouts

  1. Before shaving the Brussels sprouts, give them a good wash and remove the outer leaves. The outer leaves can be tougher or more bitter, so it’s best to pull these off.
  2. Enhance the flavor of the walnuts by toasting them. This added step really improves the quality of the texture and releases the oils from the nuts, but if you are short on time, you can use them un-toasted.
  3. Make it a fuller meal by adding protein. Turn this side dish into a main by adding some shredded chicken, or to keep it vegetarian, try adding in some roasted chickpeas.

Frequently asked questions

Do you serve this salad warm or cold?

This salad can be served immediately while the ingredients are still warm or you can refrigerate it and serve cold. It’s delicious both ways!

Can you make this salad ahead of time?

Because this salad uses Brussels spouts as the base, they won’t wilt when the dressing is added. Because of this, the whole salad can be made ahead of time and kept covered in the fridge for up to 3 days.

What do you serve it with?

This salad is great to serve as an appetizer or alongside grilled meats, chicken, fish and veggie dishes. Try it with:
Air Fried Chicken Thighs
Salmon Burgers
Beef Kafta
Halloumi Fries

Close up of the Brussels sprouts and sweet potato salad

This salad is so loaded with flavors and textures! I love the contrast between the salty blue cheese, crunchy Brussels and the soft roasted sweet potatoes. I can’t wait for you guys to try this!

More salads to try:

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Brussels Sprout & Sweet Potato Salad

No more boring salads! Easy to make, this Brussel Sprout Sweet Potato Salad is full of flavor, color and texture – pairs with many main dishes
5 from 14 votes
Servings 6 servings
Course Salad
Calories 385
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
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  • 1 pound Brussels sprouts trimmed, halved, and sliced very thinly
  • 3 large sweet potatoes peeled and cubed
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup toasted walnuts
  • ¼ cup crumbled blue cheese



  • Preheat the oven to 425°F and line a large baking sheet with parchment paper. Place the sweet potatoes on the baking sheet, drizzle the olive oil and season with salt and pepper. Toss to combine and roast in the oven until golden, about 25-30 minutes.
  • To make the dressing, combine together the olive oil, balsamic vinegar, mustard, salt and pepper in a small bowl and whisk until well blended.
  • Place the Brussels sprouts and pecans in a large serving bowl. Add the dressing on top and toss to combine. Add the roasted warm sweet potatoes and crumbled blue cheese on top of the tossed salad, and serve immediately or refrigerate and serve cold.


Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge. 
Make Ahead Tips: You can make the dressing up to 3 weeks in advance and double or triple the recipe to have it on hand for other salads or even as a marinade.


Calories: 385kcal, Carbohydrates: 34g, Protein: 9g, Fat: 26g, Saturated Fat: 4g, Cholesterol: 4mg, Sodium: 559mg, Potassium: 784mg, Fiber: 8g, Sugar: 8g, Vitamin A: 16644IU, Vitamin C: 67mg, Calcium: 117mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Salad
5 from 14 votes (11 ratings without comment)

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Recipe Rating


  1. Rama says:

    So healthy and yummy!
    I dont eat dairy though, any recommendations for a substitute for the blue cheese?

    1. Yumna Jawad says:

      Thank you! You can leave it out or try using vegan blue cheese.

  2. Sahana says:

    This is simple and flavorful and fulfilling! I eat for lunch often-I’ve been using a food processor to chop up a bunch of sprouts and also make extra sweet potato and dressing so there’s only prep one day and the other days are quick to throw it together.

    1. Yumna J. says:

      What a great system! Thank you!!

  3. Lizz says:

    Love this! Was looking for a way to spice up my salads and this came right on time. I don’t think I like sprouts, so I asked Yumna on Instagram whether cabbage works and she said yes, so I used cabbage and added goats cheese instead and it was amazing😍 so quick and easy.

    1. Yumna Jawad says:

      So glad you tried it and made your own twist on it! Thanks so much for sharing!