Roasted Potato Kale Salad
This easy recipe for roasted potato kale salad with balsamic vinaigrette is the kind of salad you’ll actually crave, even during Fall and Winter! Mix roasted potatoes with a flavourful kale salad, then toss with a sweet and tangy balsamic dressing for loads of flavour and different textures that take this delicious bowl of goodness to the next level.
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 as soon as possible.
There are a few steps to making it but it’s very straightforward and can be ready in under 40 minutes, depending on how long the potatoes take to roast.
In addition to the roasted potatoes and Brussels sprouts, the salad features kale, plump and juicy dried cranberries, and raw walnuts. I’ve tried this salad with a few different dressings and I liked balsamic vinaigrette the best.
The salad has so much going on I didn’t feel it needed anything too fancy for the dressing because it’s simple and pairs well with the rest of the ingredients. A great side dish that pairs well with any dinner or protein!
- Dietary: Vegan, gluten-free, can be oil-free.
- Nutrition: High in fibre and micronutrients.
- So much flavour! The balsamic vinaigrette, maple syrup, and dried cranberries give the dish a hint of sweet flavor that pairs well with the savory flavors of the bitter greens and the crunchy walnuts.
- Perfect for a nutritious green salad during the Fall and Winter months and great for holidays like Thanksgiving too!
- Russet Potatoes – This standard potato is great for baking and roasts up well in the oven with or without oil.
- Brussels Sprouts – Since we’ll be roasting then, fresh, raw brussels are best here.
- Kale – Any kind of kale works! I like switching up green kale for black or dinosaur kale.
- Dried Cranberries – Look for fruit juice sweetened if you can find them! Raisins or chopped dates would also work here in a pinch.
- Chopped Walnuts – If you don’t have walnuts, chopped pecans or slivered almonds would work.
Before You Start: Preheat the oven to 400 degrees and line two baking pans with silicone baking mats or parchment paper.
Step 1. Prepare the brussels sprouts & potatoes:
- 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 them on the second baking pan.
- Either use an oil mister to give the brussels and potatoes a light coating of oil or drizzle each pan with 1/4 tsp olive oil. Sprinkle both pans with salt and pepper and use your hands to make sure everything is well-coated.
Step 2. Roast the vegetables. Roast the Brussel sprouts for about 25-30 minutes until brown and crispy. Roast the potatoes for 35-40 minutes until tender and browned.
Step 3. Prepare the kale. Remove the leaves from the thick stems and discard the stems or save for another use. Chop the leaves into bite-sized pieces. Add 1/4 tsp olive oil to the kale and use your hands to”massage” for until dark green and softened.
Step 4. 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.
Step 5. Assemble with Kale Salad. Divide the kale between 4 servings and top each with equal amounts of the cranberries, walnuts, brussels sprouts and potatoes. Spoon the dressing evenly over each serving and enjoy!
- As an alternative to the balsamic dressing, drizzle the salad with a little olive oil or avocado and vinegar. You could always switch it up and try a creamy tahini dressing.
- Switch up potatoes by using red potatoes, baby potatoes or sweet potatoes.
- Use dinosaur or purple kale to change up the textures in the kale salad.
- Toss in some fresh herbs like basil, parsley, or cilantro for a bright burst of herb flavor.
Both! The mixture of cold salad and warm potatoes makes a great texture and flavor combination that is unique and enjoyable. Leftovers can be enjoyed cold.
Homemade balsamic dressing can last in the fridge in an airtight container or jar for up to 2 weeks.
Storing & Freezing
- Storing: This salad can be stored for 3-4 days in the fridge in an airtight container or sealed bag. It’s best to store the roasted vegetables and the salad separately so you can reheat the roasted vegetables while keeping the salad cold for assembling.
- Freezing: The only part of this salad that freezes well is the roasted potatoes when stored in an airtight container or bag for up to 3 months. Due to the high water content and structure of the kale and brussels sprouts, freezing is not recommended.
Did you try this recipe? I’d love to hear about it! Click here to leave a review.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)
- 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 or drizzle with about 1/4 tsp olive oil.
- 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
- Remove the kale leaves from the tough stems and chop the leaves into bite-sized pieces. Drizzle the chopped kale with 1/4 tsp olive oil and massage with your hands until soft and dark green.
- Divide the kale between 4 servings and top each with equal amounts of the potatoes, brussels sprouts, cranberries and walnuts.
- Spoon the dressing evenly over each salad and serve right away.
The dressing recipe makes enough for about 4 salads. Store any extra dressing in the fridge for up to 1 week.
- Serving Size: 1/4 of recipe
- Calories: 314
- Sugar: 10 g
- Sodium: 300 mg
- Fat: 18 g
- Carbohydrates: 36 g
- Fiber: 5 g
- Protein: 7 g
Keywords: roasted potato kale salad