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Epic BBQ Brisket & Sweet Potato Crunch Salad
Indulge in this epic BBQ brisket and sweet potato crunch salad, a hearty and flavor-packed comfort food delight worth every bite.
Get ready to experience a salad like no other with our Epic BBQ Brisket & Sweet Potato Crunch Salad. This recipe takes the idea of a salad to new heights by incorporating tender, smoky BBQ brisket, sweet roasted potatoes, and a variety of fresh and crunchy elements. It's a bold and hearty dish that satisfies cravings for both meat and fresh greens, making it a perfect indulgence for those who crave both comfort and flavor.
The salad features a symphony of textures and tastes, from the melt-in-your-mouth brisket to the crispy sweet potato chips and the fresh crunch of mixed greens. The BBQ brisket, cooked to perfection, creates a robust foundation, while the tangy dressing ties everything together beautifully. This isn't just a salad; it's a whole experience that will leave you longing for more.
Recipe Overview
Prep Time
30 mins
Cook Time
6 mins
Total Time
36 mins
Servings
6
Calories
650 kcal
per serving
Cuisine
Mediterranean
Indulge in this epic BBQ brisket and sweet potato crunch salad, a hearty and flavor-packed comfort food delight worth every bite.
Ingredients
- • beef brisket: 2 pounds
- • BBQ sauce: 1 cup
- • sweet potatoes: 2 large, peeled and thinly sliced
- • olive oil: 3 tablespoons
- • mixed salad greens: 8 cups
- • cherry tomatoes: 1 cup, halved
- • red onion: 1, thinly sliced
- • pecans: 1/2 cup, toasted
- • blue cheese crumbles: 1/2 cup
- • balsamic vinegar: 1/4 cup
- • honey: 2 tablespoons
- • Dijon mustard: 1 tablespoon
- • salt and pepper: to taste
Instructions
- 1 Preheat your oven to 325°F (165°C).
- 2 Rub the brisket with salt and pepper, then place it in a roasting pan. Cover with foil and roast for 5-6 hours until tender.
- 3 In the last hour of cooking, baste the brisket with the BBQ sauce every 15 minutes to build a sticky glaze.
- 4 While the brisket cooks, preheat another oven to 400°F (200°C) for the sweet potatoes.
- 5 Toss sweet potato slices with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 20-25 minutes until crispy.
- 6 In a large bowl, combine salad greens, cherry tomatoes, and red onion. Toss gently to mix.
- 7 In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, salt, and pepper to make the dressing.
- 8 Once the brisket is done, let it rest for 10 minutes before slicing thinly against the grain.
- 9 Assemble the salad by layering the greens mixture, roasted sweet potato chips, brisket slices, toasted pecans, and blue cheese crumbles.
- 10 Drizzle the salad with the balsamic dressing and serve immediately for a warm, savory delight.
Serving Suggestions
- • This epic salad stands out on its own, but you can enhance the meal with a side of warm, crusty bread to soak up any extra dressing and BBQ sauce. A light, crisp white wine or a refreshing iced tea pairs beautifully with the rich flavors of the brisket and the tangy dressing, balancing the boldness with a clean finish. For a complete meal experience, consider adding a simple, creamy coleslaw on the side to complement the hearty texture and flavors of the salad. A sprinkle of fresh herbs like parsley or cilantro can add a pop of color and an extra layer of freshness.
Storage Tips
Store any leftover salad components separately in the refrigerator. Keep the brisket in an airtight container for up to 3 days; reheat gently in the oven or microwave. Store sweet potato chips in a paper-lined container to maintain crispness for up to 2 days. Combine the salad and dressing just before serving to keep the greens fresh.
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