With both sweet potatoes and new potatoes, this roasted potato brussels sprout salad is fresh, crunchy and filling with kale, scallions and crumbled blue cheese all tossed in garlic vinaigrette.
1–2 sweet potatoes (about 1–1/2 pounds), peeled and diced
1 pound new potatoes, halved
2 garlic cloves, skin on
1 tablespoon + 1/4 cup olive oil
1–1/2 teaspoons kosher salt
3/4 teaspoon black pepper
1 pound brussels sprouts, trimmed and thinly sliced
1 cup chopped curly kale
2 scallions, thinly sliced
1 tablespoon chopped parsley
1/4 cup crumbled blue cheese
1 teaspoon Dijon mustard
2 tablespoons white wine vinegar
Preheat the oven to 400 degrees F.
On a sheet pan, toss the potatoes with 1 tablespoon olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Spread them out into a single layer with the new potatoes cut side down. Roast the potatoes until they are golden brown on the edges and tender in the middle, about 30-35 minutes.
In a large bowl, combine the roasted potatoes, brussels sprouts, kale, scallions, parsley and blue cheese.
For the vinaigrette, carefully squeeze the garlic out of their skins into a small bowl. Add the mustard, white wine vinegar, 1/4 cup olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper and whisk together until fully combined.