Pin This vibrant baked salad brings together caramelized Brussels sprouts, tender sweet potatoes, and a bright mustard vinaigrette for a meal that feels both nourishing and impressive. The contrasting colors and warm flavors make it a stunning side or a hearty main when you want comfort with a wholesome twist. Every forkful delivers roasted crunch, creamy feta, tart berries, and just the right balance of sweet and tangy.
I started making this salad a few winters ago when I needed something hearty but lighter than casserole. My family loves picking out their favorite veggie pieces and I always make extra for nextday lunches.
Ingredients
- Brussels sprouts: Fresh firm sprouts give sweetness and rich texture when roasted Pick small to medium ones for tenderness
- Sweet potato: Adds a mellow caramel note and gorgeous color Go for orangefleshed for extra vibrancy
- Red onion: Provides background sweetness that balances the sprouts Look for glossy skins and avoid any sprouting
- Red bell pepper: Lends color and a fresh juiciness Choose peppers that feel heavy and have taut skin
- Olive oil: Makes the veggies crisp up and adds richness Extra virgin delivers deeper flavor
- Sea salt and ground black pepper: Essential for seasoning Use flaky sea salt if possible for a subtle crunch
- Walnuts: Bring earthy flavor and a toasty aroma Toast fresh just before serving for ultimate crunch
- Feta cheese: Salty and creamy Choose sheep’s milk feta for best flavor and avoid already precrumbled if you can
- Dried cranberries or pomegranate seeds: Offer pops of tart sweetness for balance Use unsweetened berries or juicy fresh seeds when in season
- Extravirgin olive oil: Forms the base of your dressing Fruity, peppery options shine here
- Dijon mustard: Gives that signature tang and layers boldness Choose a traditional French Dijon
- Apple cider vinegar: Sharpens flavors and marries everything together Look for raw or unfiltered for more complexity
- Honey or maple syrup: Softens the vinaigrette with a touch of sweetness Pure options taste best
Instructions
- Preheat the Oven:
- Start by setting your oven to 200 degrees Celsius This ensures even roasting and caramelization of the vegetables
- Prepare the Vegetables:
- In a large bowl combine Brussels sprouts sweet potato red onion and bell pepper Drizzle with olive oil and season generously with salt and pepper Toss thoroughly using clean hands so every piece is coated
- Roast the Vegetables:
- Spread the coated vegetables out over a lined baking tray Make sure they are spaced in a single layer Roast in the oven for about twenty five to thirty minutes Stir the tray halfway through for even color and soft melting centers
- Toast the Walnuts:
- Heat a dry skillet over medium heat Add the walnuts stirring constantly for two to three minutes until they smell fragrant Transfer immediately to a plate to prevent burning
- Make the Mustard Vinaigrette:
- Whisk together extra virgin olive oil Dijon mustard apple cider vinegar honey and a pinch each of salt and pepper Taste and tweak the balance to your liking you want tangy with just a whisper of sweetness
- Dress the Vegetables:
- Transfer roasted vegetables while still warm into a large serving bowl Drizzle with all the vinaigrette and toss gently to coat each piece without breaking them up
- Finish and Serve:
- Top the salad with your toasted walnuts crumbled feta and cranberries or pomegranate seeds for pops of color and flavor Enjoy warm right away or let cool to room temperature
Pin I truly adore how roasting transforms Brussels sprouts into something almost sweet this dish reminds me of Sunday dinners growing up when my mother finished every meal with a baked vegetable platter dotted with nuts
Storage Tips
Store any leftovers in an airtight container in the fridge This salad keeps well for up to three days and actually gets more flavorful as it sits Just reheat gently or enjoy cold for a speedy lunch
Ingredient Substitutions
Swap walnuts for pecans or pumpkin seeds if you need a nut free version Goat cheese or plantbased feta works well for a dairy free adaptation Roasted butternut squash is a great standin for sweet potato
Serving Suggestions
This salad stands tall as a main dish with some crusty bread and a crisp green side Try it as a festive side for holiday gatherings or pile on top of cooked quinoa for a complete meal
Cultural and Seasonal Notes
Brussels sprouts have roots in Northern Europe and shine best from fall to winter Since this dish uses veggies at their peak you will notice richer flavors during the cold months The addition of pomegranate seeds is a nod to Mediterranean salads
Seasonal Adaptations
If you can get purple sweet potatoes the color pops and flavor is even sweeter In spring try new season asparagus for a twist Use goat cheese and fresh herbs to give it a summer lift
Success Stories
I once brought this to a potluck and watched even the hesitant vegetable eaters ask for seconds It is a go to dish for family gatherings because everyone can dig into what they love best
Freezer Meal Conversion
While I do not recommend freezing the finished salad the roasted veggies alone freeze well and can be reheated before assembling That way you can pull together a fast meal in a flash
Pin This salad is a colorful way to welcome colder months Serve it warm and let each forkful be a celebration of texture and flavor.
Recipe Q&A
- → What vegetables work best in this dish?
Brussels sprouts and sweet potato are central, with red onion and bell pepper for added texture and color.
- → Can I substitute the feta cheese?
Yes, use a plant-based cheese or omit the feta for a vegan-friendly option without compromising taste.
- → Is this suitable for gluten-free diets?
Absolutely. All main ingredients are naturally gluten-free—just check packaged products as needed.
- → How can I add more protein?
Incorporate cooked lentils or quinoa for extra protein, making it an even heartier dish.
- → Can leftovers be served cold?
Yes, chilled leftovers taste great, and the baked veggies hold their flavor and texture after refrigeration.
- → What wine pairs well?
A crisp white wine such as Sauvignon Blanc complements the tangy and earthy flavors beautifully.