Roasted Potato Kale Salad
This roasted potato kale salad with balsamic vinaigrette is the kind of salad you’ll actually crave. It’s got loads of flavour and different textures that take this delicious bowl of goodness to the next level.
I made my roasted potatoes fat-free by roasting them without oil. For success with oil-free roasted potatoes, I recommend using parchment paper or a silicon baking mat.
If you prefer, you can toss the potatoes in 1-2 tbsp of olive oil before roasting otherwise, follow the instructions in the recipe for oil-free roasted potatoes. They come out crispy and puffy without oil, just how I like them! If you’re going the oil-free route, make sure you use parchment paper or a silicone baking mat to prevent them from sticking.
I made the brussel sprouts close to oil-free by spraying them with a little olive oil cooking spray. That was enough for them to roast without drying and while still get nice and browned. Like the potatoes, you can toss the brussel sprouts with a drizzle of olive oil before roasting if you prefer. They’ll come out a little more moist and crisped that way. Otherwise, follow the recipe as is for an oil-free version. I recommend using silicone baking mats or parchment paper, just like the potatoes.
Alight, aside from the health benefits of this beautiful salad, it tastes incredible too. It’s warm and cool, sweet and tangy, chewy and crunchy, and basically a dream in a bowl you’re gonna want to try asap. There are a few steps to making it but it’s very straightforward and can still be ready in under 40 minutes, depending on how long your potatoes take.
In addition to the roasted potatoes and brussel sprouts, the salad features kale, plump and juicy dried cranberries, raw walnuts and a perfectly tangy vinaigrette with just the right amount of sweetness to cut through the balsamic vinegar.
I’ve tried this salad with a few different dressings and I liked this balsamic vinaigrette the best. The salad has so much going on I didn’t feel it needed anything too fancy for the dressing. Although the dressing is quite simple, it tastes amazing and pairs perfectly with the rest of the ingredients.
If you don’t feel like making dressing, you could just drizzle the salad with a little olive oil or avocado and vinegar. You could always switch it up and try a creamy tahini dressing.Print
For the Vinaigrette
- 3 tablespoons balsamic vinegar
- 2 tablespoons apple cider vinegar
- 2 tablespoons extra virgin olive oil or avocado oil (sub vegetable broth or water for oil-free)
- 1 tablespoon dijon mustard
- 1 1/2 tablespoons pure maple syrup
- 1/2 teaspoon sea salt
- 1/2 tsp black pepper
- 2 cloves garlic, minced
For the Kale Salad
- 2 medium to large-sized russet potatoes (about 1/2 a potato per serving)
- 4 cups halved brussels sprouts (about 1 cup per serving)
- 6 cups de-stemmed and finely chopped kale (about 1.5 cups per serving)
- kale, de-stemmed, and cut or torn into bite-sized pieces (a few big handfuls per person)
- 8 tbsp dried cranberries (2 tbsp per serving)
- 8 tbsp chopped walnuts (2 tbsp per serving)
- salt and pepper for roasting the potatoes and brussels sprouts
- olive or avocado oil cooking spray for roasting the brussels sprout
To Make the Dressing
- To make the dressing, add all ingredients to a container and either shake or whisk vigorously or add to a small blender cup and process to combine.
To Make the Roasted Potatoes and Brussel Sprouts
- Pre-heat the oven to 400 degrees.
- Line two baking pans with silicone baking mats or parchment paper.
- Cut the ends of the brussel sprouts and cut them in half, place on one of the pans.
- Cut the potatoes into small cubes and place on the other baking pan.
- Spray the brussels sprouts with a light coating of olive oil or avocado oil cooking spray.
- Sprinkle salt and pepper over both the potatoes and brussel sprouts and use your hands to make sure everything is well-coated.
- Place both pans in the oven.
- Roast the brussel sprouts for about 25-30 minutes until starting to brown.
- Roast the potatoes for 40-45 minutes until tender, puffy and browned.
To Assemble the Warm Kale Salad
- Place a few big handfuls of kale per person in a bowl and drizzle with some of the dressing. Massage it with your hands for a minute and set aside for 10 minutes. You can do this in individual serving bowls or in one big bowl and then divide it after. I like to make this salad in individual bowls.
- Divide the roasted potatoes and brussel sprouts between each serving.
- Top each serving with equal amounts of dried cranberries, walnuts and the rest of the dressing.
The dressing recipe makes enough for about 4 salads. Store any extra dressing in the fridge.
Keywords: healthy, warm, vegetarian, plant-based