Roasted Potato Brussels Sprout Salad
on Mar 01, 2026
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Roasted potatoes are a great addition to greens including this shredded brussels sprout salad. While the potatoes are in the oven roasting to the perfect golden brown, I quickly shred the sprouts in my food processor and make a mustardy lemon vinaigrette. Then I combine them with grated parmesan, red onions and toasted almonds. This is one of those salads that works as a side or a main dish.
Table of Contents
Why You’ll Love This Recipe
Roasted potatoes give this salad crouton energy, but in a different way. They are browned and crisp on the edges and soft in the middle. Having that variation in texture and flavor makes a salad more interesting. I take a similar approach with my roasted fingerling potato and kale salad.
This recipe will take you from fall and winter to that transitional time before and into early spring when finding cooking inspiration can be challenging. Both of these vegetables are readily available year round, but they taste their best during the times of the year when there’s actually less in season.
Shredded brussels sprouts are another fantastic option for lettuce. I’m a salad person, so I am always interested in different ways to do leafy greens besides my usual go-tos: baby arugula and spinach, romaine and kale.
The Ingredients
This is what you need:
- Brussels sprouts should have tightly packed green leaves. Avoid any that are wilted and yellow. A food processor fitted with the grating disc is the fastest and easiest way to shred them. Do this in 2-3 rounds depending on the size of your food processor bowl. You can use a sharp knife, mandolin or the big holes of a box grater to do this by hand.
- Baby potatoes are more waxy than starchy russet potatoes and have thinner skins. They hold their shape when you roast them, so they work well you toss them with other ingredients.
- Red onions give the salad a sharp accent. I chop them , so they are well distributed throughout the sprouts.
- Sliced almonds: Before I add the nuts, I toast them for 5-7 minutes in a 350-degree F oven. This really brings out their flavor. I will buy a bag of nuts and toast half of them and put them in an airtight container. Then I am ready to throw them into any recipe.
- Parmesan: What I love about grated parmesan cheese, is that it blends right in with the shredded brussels sprouts, so you get that nice umami in each bite of the salad.
- Parsley: I finish everything with chopped fresh herbs. Because this salad has potatoes, minced chives will also work, adding even more onion flavor.
- Lemon mustard vinaigrette: The dressing has minced garlic, whole grain mustard, fresh lemon juice, white wine vinegar, olive oil, kosher salt and black pepper.
How To Make This Brussels Sprout Salad
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
1. Prep the potatoes. Toss them with oil, salt and pepper right on the pan. Then spread them into a single layer.
2. Roasted the potatoes. Give them 25-30 minutes until they are nicely browned on one side. Then flip them over and continue cooking for 10-12 minutes until they are browned on the other side and tender in the middle.
3. Make the vinaigrette. Stir the minced garlic, mustard, lemon juice, vinegar, oil, salt and pepper in a small bowl.
4. Assemble the salad. In a large bowl, combine the shredded sprouts, roasted potatoes, red onions, almonds, parmesan and parsley.
5. Drizzle the dressing into the salad. Toss everything together.
Serving
This brussels sprout salad has mediterranean flavors, so I like serving it with vegetarian main dishes like this asparagus spinach orzo, a recipe that goes all in on greens, or this zesty mushroom lemon spaghetti. You can also turn this recipe into a brunch salad or Easter or Mother’s Day by adding chopped hard-boiled eggs.
Check out my collection of simple seasonal salad recipes including some of favorite ingredients and tips for making better salads.
Roasted Potato Brussels Sprout Salad
Ingredients
For potatoes
- 1 pound baby potatoes, cut into 1/2-inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
For vinaigrette
- 1 garlic clove, minced
- 1 tablespoon whole grain mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 lemon, juice
- 2 tablespoons white wine vinegar
- 1/4 cup olive oil
For salad
- 1 pound brussels sprouts, trimmed and shredded with a food processor fitted with grating disc
- 1/3 cup finely chopped red onions
- 1/4 cup toasted sliced almonds
- 1/4 cup grated parmesan cheese
- 2 tablespoons chopped parsley
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Instructions
- Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.
- Toss the potatoes with 1 tablespoon olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper on the prepared baking sheet. Spread them into a single layer.
- Roast the potatoes for 25-30 minutes until they are nicely browned on one side. Then flip them over to the other side and continue cooking for 10-12 minutes until they are browned on the outside and tender in the middle.
- While the potatoes are in the oven, make the vinaigrette. Whisk the garlic, mustard, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, lemon juice, vinegar and 1/4 cup olive oil in a small bowl.
- To assemble the salad, combine the shredded brussels sprouts, roasted potatoes, red onions, almonds, parmesan and parsley in a large bowl.
- Drizzle the dressing into the salad, tossing to combine.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love raw sprouts!