Ingredients

For the salad

  • 2 medium sweet potatoes, peeled and cubed
  • 3 cups Brussels sprouts, halved
  • 3 cups kale, chopped
  • ¾ cup dried cranberries
  • ½ cup pecans or walnuts, roughly chopped
  • 2 tbsp olive oil
  • ½ tsp garlic powder
  • ½ tsp paprika
  • ½ tsp salt
  • ¼ tsp black pepper

For the dressing

  • 3 tbsp olive oil
  • 1½ tbsp balsamic vinegar
  • 1 tbsp maple syrup or honey
  • 1 tsp Dijon mustard
  • 1 small garlic clove, minced
  • Salt and black pepper, to taste

Instructions

  1. Preheat oven to 220°C (425°F).
  2. Toss sweet potato cubes and Brussels sprouts with olive oil, garlic powder, paprika, salt, and pepper.
  3. Spread on a baking sheet and roast for 25–30 minutes, turning halfway, until browned and tender.
  4. While they roast, whisk together olive oil, balsamic vinegar, maple syrup, Dijon mustard, garlic, salt, and pepper.
  5. Place chopped kale in a large bowl. Add a small amount of dressing and gently massage the kale for 1–2 minutes to soften it.
  6. Add the warm roasted vegetables, dried cranberries, and pecans.
  7. Pour over the remaining dressing and toss gently.
  8. Let the salad sit for 5–10 minutes before serving.

Serves: 4–6

Tip: Add crumbled feta or goat cheese for a creamy, tangy finish.