Nothing screams healthy side dish quite like this healthy Potato Brussels Sprouts Salad. Kale is topped with roasted potatoes and brussels sprouts, along with bacon, goat cheese and flavorful vinaigrette that you’ll want to lick with a spoon!
Why you’ll love this recipe:
Healthy: This brussels sprouts salad features kale, brussels sprouts and potatoes, making it a healthy choice for a side dish or make-ahead lunch.
Fall-flavored: The vinaigrette leans a bit fall with the inclusion of dijon mustard and apple cider vinegar. The salad itself features goat cheese and bacon, a pair that’s meant to be together!
Customizable: Don’t love the toppings I’ve included? Try using what you have in your fridge or pantry instead! Besides kale, potatoes and brussels sprouts, there’s so much that can be included to bulk this up even more.
Brussels Sprouts Salad Ingredients
Red potatoes – These pair well with brussels sprouts, and they roast really nicely. Baby yellow potatoes are good substitution if needed.
Kale – The base of this salad; I love kale for both the flavor and texture if provides. It feels heartier than other lettuces, and once you massage it (more on that below!), it’s able to absorb the dressing really well.
Goat cheese – Possibly the perfect fall cheese. Feta cheese is another good option, as is shredded parmesan cheese.
Apple cider vinegar – Provides a bit of acidity to this salad. If you need a substitution, try white wine vinegar instead.
See the recipe card below for full information on ingredients and quantities.
Variations
Base: If you’re not a fan of kale, try using mixed greens instead. I don’t recommend using romaine or spinach.
Protein: Make this salad even more filling by adding shredded chicken or even shrimp cakes on top.
Add-ins: Bulk it up by sprinkling chopped walnuts, sunflower seeds, chopped dates, dried cranberries, or pomegranate seeds on top.
How to Make this Potato Brussels Sprouts Salad
Step 1: Roast the vegetables. Begin by placing the brussels sprouts and potatoes on a large baking sheet. Drizzle with olive oil, then roast at 425°F for 25-30 minutes, tossing half way through, until golden brown and crispy.
Step 2: Make the vinaigrette. Meanwhile, whisk all of the vinaigrette ingredients together in a small bowl or glass measuring cup and set aside.
Step 3: Cook bacon. Add the diced bacon to a skillet and cook until crispy, then transfer to a paper towel.
Step 4: Assemble salad. Add the kale to a large bowl, then drizzle HALF of the vinaigrette over it and use both hands to massage the kale for 30 seconds. Top the kale with the roasted veggies, bacon and goat cheese and enjoy!
Erin’s Expert Tips
If you’re using red potatoes, cutting into fourths should be good. If you’re using potatoes that are larger, you may need to slice them smaller. Alternatively, if you’re using baby potatoes, halving them should be ok.
My Pro Tip
Recipe Tip
If you’re making this ahead of time, store the roasted vegetables and bacon in a separate container than the kale, since they’re served warm.
Brussels Sprouts Salad FAQs
Yep! Instead of massaging the kale, you could also cook the kale in the skillet with the bacon drippings until wilted. Then, transfer to a bowl and add the remaining ingredients overtop.
More ways to enjoy brussels sprouts
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
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Preheat oven to 425°F and line a large baking sheet with parchment paper, or spray with nonstick spray.
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Add the potatoes and brussels sprouts directly onto the baking sheet. Drizzle with olive oil and sprinkle with salt and toss to combine using a spoon or your hands. Place the baking sheet in the oven and roast for 25-30 minutes, flipping halfway through.
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While the veggies are roasting, make the dressing: whisk the olive oil, garlic, lemon juice, honey, dijon, apple cider vinegar, salt, and pepper together in a bowl or glass measuring cup; set aside.
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Next, cook the bacon in a skillet over medium heat, then transfer to a paper towel.
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Add the kale to a large serving bowl or platter, then drizzle HALF of the dressing over top and massage the kale with your hands, which helps to make the kale less bitter and more flavorful.
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Once the veggies are done, add them on top of the kale, along with the bacon and goat cheese.
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Add more dressing to taste and enjoy!
*Calories are per serving and are an estimation
Calories: 377kcal | Carbohydrates: 34g | Protein: 9g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 7mg | Sodium: 581mg | Potassium: 983mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1013IU | Vitamin C: 109mg | Calcium: 84mg | Iron: 3mg
