Roasted Brussels Sprout and Smoked Sweet Potato Salad

Total Time:
2 hr 20 min
55 min
30 min
55 min

10 to 12 servings

  • Brussels Sprouts:
  • 1 1/2 pounds Brussels sprouts, halved
  • 1/4 cup extra-virgin olive oil
  • Kosher salt and freshly cracked black pepper
  • 1 tablespoon sherry vinegar
  • Smoked Sweet Potatoes:
  • 4 large sweet potatoes, peeled, cut into large bite-size pieces
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon light brown sugar
  • 1 teaspoon dried red pepper flakes
  • Kosher salt and freshly cracked black pepper
  • Vinaigrette:
  • 6 tablespoons olive oil
  • 2 tablespoons sherry vinegar
  • 2 teaspoons agave nectar
  • 1 teaspoon Dijon mustard
  • Kosher salt and freshly ground black pepper
  • Salad:
  • 2 cups lightly packed baby arugula
  • 1/2 cup grated pecorino
  • 1/4 cup Pickled Red Onions, recipe follows
  • Pickled Red Onions:
  • 1 small red beet, quartered
  • 1 cup red wine vinegar
  • 1/2 cup light brown sugar
  • 2 tablespoons kosher salt
  • 3 to 4 whole black peppercorns
  • 1 bay leaf
  • 2 medium red onions, thinly sliced
  • Preheat a smoker to 250 degrees F. Preheat the oven to 375 degrees F.

  • For the Brussels sprouts: Toss the Brussels sprouts, olive oil, 2 tablespoons salt and 1 tablespoon pepper in a large mixing bowl and then spread out on a baking sheet. Roast until lightly charred and tender, 15 minutes. Remove from oven and toss in the sherry vinegar while warm.

  • For the smoked sweet potatoes: Toss the sweet potatoes with the olive oil, brown sugar, red pepper flakes, 2 tablespoons salt and 1 tablespoon pepper in a large mixing bowl. Spread evenly on a rack over a baking sheet and smoke for 20 minutes (see Cook's Note). Finish cooking in the oven until fork tender but still with a little bite, 10 minutes.

  • For the vinaigrette: In a small bowl, whisk together the olive oil, sherry vinegar, agave and mustard in a small bowl; season with salt and pepper.

  • To assemble the salad: In a large bowl, toss the Brussels sprouts with the sweet potatoes. Pour in the vinaigrette and toss well. Serve over a bed of arugula, shower with pecorino and scatter with Pickled Red Onions.

Pickled Red Onions:
  • In a medium sauce pan over medium-high heat, combine the beets, red wine vinegar, brown sugar, salt, peppercorns, bay leaf and 1/2 cup water. Bring to a boil and cook for 7 to 8 minutes. Place the red onions in a large mixing bowl and pour over the hot liquid. Allow to cool, then transfer to an airtight container and refrigerate. Remove the beets before serving. Keeps for 2 weeks in the refrigerator.

  • Yield: 1 1/2 cups

Cook's Note: If you don't have a smoker, create a foil pouch with 2 cups soaked and drained wood chips. Place on the stovetop over high heat until smoking. Carefully place the pouch in a large cast-iron skillet, cover with a cooling rack, and pile cut and seasoned sweet potatoes in the center of the rack. Place a second, inverted cast-iron skillet over the potatoes to create a lid. Smoke for 20 minutes, then transfer to a 375-degree oven to finish cooking, another 10 minutes.

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