Loaded with lovely roasted veggies, this winter salad — served warm or at room temp — makes a wonderful holiday side dish for any table.
RECIPES
Brussels Sprouts Salad with Kale & Sweet Potatoes
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Serves: 4 to 6
Prep Time: 30 minutes
Cook Time: 20 minutes
Ingredients
1 large sweet potato, peeled and diced
8 oz Brussels sprouts, halved
1 cup Newman’s Own® Caesar Dressing, divided
3 cups packed trimmed and chopped kale
1/3 cup bread crumbs
½ cup shaved Parmesan cheese
Directions
1
Preheat oven to 425°F.
2
In large bowl, toss together sweet potato and Brussels sprouts in 1/2 cup dressing. Arrange in even layer on parchment paper–lined baking sheet. Transfer kale to bowl and toss with 1/4 cup dressing. Arrange kale in even layer on another parchment paper–lined baking sheet.
3
Bake sweet potato and Brussels sprouts for 20 to 25 minutes or until tender. Meanwhile, bake kale for 12 to 15 minutes or until tender.
4
Meanwhile, in nonstick skillet set over medium heat, cook bread crumbs and remaining dressing, stirring, for 5 minutes or until bread crumbs are golden brown and toasted.
5
In large bowl, stir together sweet potato, Brussels sprouts and kale. Transfer to serving dish. Top with Parmesan and toasted bread crumbs. Serve salad warm or at room temperature.
Tip: Substitute sweet potato with butternut squash or carrots if desired.
Products used in this recipe
Caesar Dressing
All hail this crowning jewel on your caesar salad: Newman's Own Caesar dressing. Did you know this classic topping was originally created and paired with romaine so it could be eaten as a finger food? Our recipe captures a taste you'll love on a caesar salad with no artificial preservatives, flavors, or colors from an artificial source.
Where to buyOUR FOUNDATION
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Newman’s Own Foundation nourishes and transforms the lives of children who face adversity.