Kale, Brussels Sprouts, & Sweet Potato Salad

  • Yield: 6 1x



  • 1 large sweet potato, small dice
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 bunch kale, about 4-5 cups – stems removed and julienned (I used the dark green Lacinato Kale)
  • 16 ounces brussels sprouts, thinly sliced
  • 1/2 cup sliced almonds
  • 1/4 cup currants
  • 1/2 cup quinoa, cooked

Lemon Dressing

  • 1/4 cup freshly squeezed lemon juice
  • 1 teaspoon lemon zest
  • 2 teaspoons dijon mustard
  • 1 tablespoon minced shallot
  • 1/2 teaspoon salt
  • 1/4 cup olive oil


  1. Preheat oven to 400 degrees. Toss diced sweet potatoes on a sheet pan with the olive oil, salt and pepper, and roast in the oven for about 20-25 minutes or until golden brown.
  2. Cook quinoa according to package. Set aside. (I cook 1 cup of dried quinoa, and use the leftovers for other recipes throughout the week)
  3. Prep the kale and brussels sprouts. To julienne kale simply remove stem, stack a few kale leaves on top of each other, roll it up like a tight burrito, and thinly slice to create long strands. (You can also easily buy bags of pre chopped, or shredded kale in most grocery stores.) To slice brussels sprouts hold the root end and thinly slice.
  4. Toast sliced almonds in a dry pan or toaster oven until slightly golden. About 3-5 minutes. Be careful not to let them burn!
  5. In a large salad bowl add the kale, brussels sprouts, sweet potato, almonds, currants, and quinoa. Toss lightly with the lemon dressing. You may not need all of the dressing, but you can store the rest in the fridge for up to 1 week.

Lemon Dressing

  1. In a bowl whisk together the lemon juice, lemon zest, mustard, shallot, and salt. Slowly whisk in the olive oil until well combined.


*Part of the reason we chose these ingredients is because Jen loves to make large batches of recipes and use it to eat throughout the week. I’m the same way! So this salad simply gets better as it sits. Feel free to make this ahead of time. It won’t get soggy!