Roasted Potato Brussels Sprout Salad

5 from 2 votes

Roasted Potato Brussels Sprout Salad

Roasted potatoes are a great addition to this shredded brussels sprout salad along with parmesan, red onions, almonds and fresh herbs, all tossed in a lemon mustard vinaigrette.

Prep Time10

Cook Time40

Total Time50

Course: Salads

Cuisine: Mediterranean

Servings:

Author: Paige Adams

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

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

The salad can be stored in an airtight container in the refrigerator up to 2 days. The brussels sprouts will soften and the potatoes won't be crisp on the outside. If you’re planning to have leftovers, try to not toss that portion in the dressing. Then keep the vinaigrette in a separate jar.

You can make the dressing up to 2 days in advance. Store in an airtight container in the refrigerator. Let it sit at room temperature for 15 minutes before tossing it into the salad.

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