Sweet Potato & Brussels Sprouts Kale Fall Salad

By:

Sweet Potato & Brussels Sprouts Kale Fall Salad
Easy and quick Thanksgiving Salad! Roasted sweet potatoes and Brussels sprouts in Air Fryer.
cuisine icon Cuisine
cuisine icon Difficulty
cuisine icon Duration
cuisine icon Cooking Technique

prep icon Prep Time
5 Minutes
cook icon Cook Time
12 Minutes

serving icon Servings
4-6 Servings
Ingredients
  • 1 medium size sweet potato, diced into bite-sized pieces
  • 1 cup Brussels sprouts, cut into halves
  • 1 bunch kale, shredded
  • Pomegranate seeds, as desired
  • Pecans, as desired
  • Pumpkin seeds, as desired
  • Goat cheese, as desired
  • Salt & pepper, to taste
  • Avocado oil spray
  • 1/4 cup olive oil
  • 1 tbsp. balsamic vinegar
  • 1 tsp. Dijon mustard
Instructions
  • Preheat the air fryer to 380° F / 194°C.
  • In a medium bowl, combine the diced sweet potato and halved Brussels sprouts. Season with salt and pepper, ensuring the pieces are evenly coated.
  • Place the seasoned vegetables in the air fryer basket, making sure not to overcrowd. Lightly spray with oil, and Air Fry for 12 minutes at 380°F / 194°C, shaking the basket halfway through for even cooking.
  • While the vegetables cook, prepare the dressing. In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, a pinch of salt, and black pepper until well combined.
  • In a large bowl, combine the kale, cooked sweet potato and Brussels sprouts, pecans, pumpkin seeds, goat cheese, and pomegranate seeds. Drizzle the dressing over the salad, toss gently to combine, and serve immediately. Enjoy!
Previous Next