🥗 Roasted Brussels & Sweet Potato Fall Salad

Nov 4

The Recipe That Tastes Like Fall

This cozy salad might just steal the show at your holiday table. It’s a mix of everything I love this time of year — roasted Brussels sprouts, caramelized sweet potatoes, tart dried cranberries, and crunchy walnuts, all tossed in a maple-Dijon vinaigrette that tastes like fall in New England.

It’s hearty enough to stand on its own, but also makes the perfect side for a Friendsgiving spread or holiday brunch. Even the meat-eaters will go back for seconds.

Ingredients

Serves: 4–6

For the salad

2 cups Brussels sprouts, halved
2 cups sweet potatoes, cubed
1 Tbsp olive oil (Graza recommended)
Salt and black pepper, to taste
½ cup dried cranberries
½ cup chopped walnuts, toasted if desired
½ cup vegan feta (optional — Follow Your Heart or Violife)
2 Tbsp chopped parsley or fresh sage

For the maple-Dijon vinaigrette

3 Tbsp olive oil
1 Tbsp pure maple syrup
1 Tbsp Dijon mustard
1 Tbsp apple cider vinegar
Salt and black pepper, to taste

Instructions

Roast the veggies.
Preheat oven to 400°F (200°C). Toss Brussels sprouts and sweet potatoes with olive oil, salt, and pepper. Spread on a parchment-lined baking sheet and roast for 25–30 minutes, flipping halfway, until caramelized and tender.
Make the vinaigrette.
In a small bowl or jar, whisk together olive oil, maple syrup, Dijon, apple cider vinegar, salt, and pepper until smooth and emulsified.
Assemble the salad.
In a large bowl, combine the roasted vegetables, dried cranberries, walnuts, and vegan feta (if using). Pour the vinaigrette over while still slightly warm and toss gently to coat.
Finish and serve.
Sprinkle with chopped parsley or sage before serving.

Optional Add-Ins

Avocado: for extra creaminess and richness.
Quinoa, farro, or chickpeas: to make it heartier and protein-packed.
Pomegranate arils: for a festive, sweet-tart pop.

Notes

Serve warm or at room temperature — it’s delicious both ways.
Prep the components ahead: roast the veggies and whisk the dressing a day before, then toss just before serving.
Great for Friendsgiving, holiday dinners, or as a cozy weekday lunch.