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July 3, 2026 · 10 min

Roasted Sweet Potato and Brussels Sprout Salad with Seared Steak and Goat Cheese

Side Dish10 min1727 cal / serving

This vibrant salad brings together the earthy sweetness of roasted sweet potatoes and Brussels sprouts with tender, massaged kale. Sliced apple and dried cranberries add a pop of tartness, while crumbled goat cheese and a crunchy walnut-panko topping provide rich contrast. Seared sirloin steak makes it a satisfying main course and garlic butter ciabatta is perfect for sopping up the honey Dijon dressing.

High-heat roasting caramelizes the vegetables, bringing out their natural sugars and massaging the kale transforms it into a silky, tender base. The result is a balanced, colorful dish that’s as beautiful as it is delicious.


Recipe details

Side Dish10 min1727 cal / serving2 servings

Nutrition per serving

Calories1727 kcalProtein50.2 gFat131.8 gCarbs85.2 gSugar19.3 gFiber5.9 gSodium1996 mg

Dietary labels

Gluten-free: noLactose-free: noDairy-free: no

Allergen check

Gluten / wheat: containsMilk / dairy: containsEgg: containsFish: not detectedShellfish: not detectedPeanut: not detectedTree nuts: containsSoy: containsSesame: not detectedMustard: containsCelery: not detectedSulphites: not detectedLupin: not detectedMolluscs: not detected

Values are calculated per serving from ingredient amounts and the ingredient nutrition reference per 100g. Allergen and diet labels use available ingredient metadata and name matching; always check product labels for strict diets or allergies. Some ingredient amounts or nutrition values were incomplete, so this is marked as a partial estimate.


Ingredients

Sirloin Steak12 ounce Sirloin SteakView ingredient guide
Fry Seasoning1 tablespoon Fry SeasoningView ingredient guide
Ciabatta1 unit CiabattaView ingredient guide
Walnuts0.5 ounce WalnutsView ingredient guide
Kale4 ounce KaleView ingredient guide
Brussels Sprouts8 ounce Brussels SproutsView ingredient guide
Sweet Potato1 unit Sweet PotatoView ingredient guide
Honey Dijon Dressing1.5 ounce Honey Dijon DressingView ingredient guide
Garlic2 clove GarlicView ingredient guide
Dried Cranberries1 ounce Dried CranberriesView ingredient guide
Apple0.5 unit AppleView ingredient guide
Panko Breadcrumbs0.25 cup Panko BreadcrumbsView ingredient guide
Goat Cheese1 ounce Goat CheeseView ingredient guide
Black Pepperteaspoon (tsp) Black PepperView ingredient guide
Olive Oil1 tablespoon (tbsp) Olive OilView ingredient guide
Butter3 tablespoon (tbsp) ButterView ingredient guide
Saltteaspoon (tsp) SaltView ingredient guide

Instructions

  1. Adjust oven racks to top and middle positions and preheat to 425°F. Wash and dry all produce. Peel and dice sweet potato into ½-inch pieces. Trim Brussels sprouts; halve or quarter lengthwise depending on size. Peel and mince or grate garlic. Remove and discard any large stems from kale; chop into bite-size pieces. Halve and core apple; thinly slice half the apple (whole apple for 4 servings). Refrigerate goat cheese until ready to serve.
  2. Toss sweet potato and Brussels sprouts on a baking sheet with a large drizzle of olive oil, Fry Seasoning, salt and pepper. Roast on top rack until veggies are browned and tender, 20-25 minutes.
  3. Meanwhile, melt 1 TBSP butter (2 TBSP for 4 servings) in a medium pan over medium heat. When butter is foaming, add panko and walnuts. Cook, stirring occasionally, until panko is golden brown and crispy and nuts are toasted, 2-4 minutes. Turn off heat; transfer to a small bowl. Wipe out pan.
  4. Heat the same pan over medium-high heat. Add garlic and 2 TBSP butter (4 TBSP for 4 servings). Cook, stirring frequently, until butter has melted and garlic is fragrant, 1-2 minutes. Turn off heat. Halve and toast ciabatta. Spoon garlic butter over ciabatta, then slice on a diagonal to form triangles.
  5. Place kale in a large bowl. Add a drizzle of olive oil; season with salt. Using your hands, massage kale until leaves are tender, 30-60 seconds. Add sliced apple, cranberries and three-quarters of the roasted veggies (save the rest for serving) to bowl; toss with as much dressing as you like. Season with salt and pepper.
  6. Divide salad between plates or shallow bowls. Garnish with remaining roasted veggies, goat cheese (breaking into crumbles) and walnut panko. Serve with garlic ciabatta on the side.

Recipe Tips

Massage the kale thoroughly with a little olive oil and salt until it turns bright green and tender-this makes a huge difference in texture.

For extra flavor, let the steak rest a few minutes after cooking before slicing against the grain.

If you prefer a warm salad, toss the kale with the roasted veggies while they’re still hot to slightly wilt the leaves.

FAQ

Can I use a different protein instead of sirloin steak?

Absolutely! Grilled chicken, roasted tofu or even leftover roast beef would work well in this salad.

How do I store leftovers?

Store the salad components separately in airtight containers in the refrigerator for up to 2 days. Keep the dressing and goat cheese separate to prevent sogginess.

Can I make this salad vegan?

Yes, omit the steak and goat cheese, use a vegan butter substitute and choose a vegan-friendly dressing. The walnuts and panko add plenty of crunch.