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Roasted Potato Brussels Sprout Salad

Roasted Potato Brussels Sprout Salad

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


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.


  • 12 sweet potatoes (about 11/2 pounds), peeled and diced
  • 1 pound new potatoes, halved 
  • 2 garlic cloves, skin on
  • 1 tablespoon + 1/4 cup olive oil
  • 11/2 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


  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.


It is best to use smaller new potatoes.