Roasted Potato Brussels Sprout Salad

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.

The other day I took a quick inventory of the fruits and veggies I had in my kitchen. That included the big bowl on the counter and drawers in the fridge.

I was just getting started thinking ahead to my weekly grocery run and what I planned to cook over the weekend.

Saturday and Sunday are when I tend to fit in the most recipes.

I always have multiple lists and ideas happening at the same time.

Right away I noticed potatoes were the dominant produce in my surplus at home.

I had (and still have) so many different kinds of spuds that I wonder if this is my food version of stocking up on toilet paper fearing they will be out during my next shopping trip.

Or maybe potatoes are just my kind of comfort food?

Despite my sweet tooth, you won’t find me with a spoon and a pint of ice cream. Instead, I’ll have a fork in-hand and a bowl of roasted potatoes seasoned with sea salt and pepper.

To balance my starchy potato consumption, I like to mix them with lots of greens in salads.

Sturdier leaves like kale work well, and so do brussels sprouts that are kept raw and thinly sliced.

I use both in this roasted potato brussels sprout salad that’s crunchy and very filling.

How To Make A Roasted Potato Brussels Sprout Salad

First, I preheat the oven to 400 degrees F.

I use both sweet potatoes and new potatoes. For the sweet potatoes, I peel and dice them.

It’s best to use the smallest new potatoes you can find. Then all you have to do is halve them and they will roast at similar pace as the sweet potatoes.

Next, I toss the potatoes with olive oil, salt and pepper and spread them out on a sheet pan making sure the new potatoes are cut-side down.

I also throw 2 garlic cloves, still in their skins, on the pan to roast.

The potatoes cook in the oven for 30-35 minutes until they are golden brown and crisp at the edges and soft in the middle.

I toss the potatoes in a big bowl with sliced brussels sprouts and chopped curly kale as the base of the salad.

For flavorful additions, I also include scallions, crumbled blue cheese and parsley.

If you aren’t a blue cheese fan, you could use goat cheese or feta. Just leave out the cheese if you are vegan.

Vinaigrette: The Ingredients

Before you assume that I have forgotten about the precious roasted garlic cloves, I incorporate them into the vinaigrette.

I squeeze the garlic out of their skins into a small bowl. Then I whisk them with Dijon mustard, white wine vinegar, olive oil, salt and pepper.

Finally, I drizzle this roasted garlic vinaigrette over the salad.

The potatoes bulk up the greens enough for it to be worthy of a main course salad.

Of course, you can serve it as a side salad too, depending on what you have on your menu.

Roasted Potato Brussels Sprout Salad

★★★★★ 5 from 1 reviews

• Author: Paige Adams
• Prep Time: 10 minutes
• Cook Time: 30-35 minutes
• Total Time: 40-45 minutes
• Yield: Serves 4

Print Recipe

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Description

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.

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Ingredients

Scale 1x2x3x

• 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

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Instructions

1. Preheat the oven to 400 degrees F.
2. 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.
3. In a large bowl, combine the roasted potatoes, brussels sprouts, kale, scallions, parsley and blue cheese.
4. 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.
5. Drizzle the vinaigrette into the salad.

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Notes

It is best to use smaller new potatoes.