This Roasted Potato Kale Salad with Balsamic Vinaigrette is the kind of salad you’re still thinking about days later. It’s got loads of flavour and different textures that take this delicious bowl of goodness to the next level. We’re talking roasted potatoes, roasted brussel sprouts, massaged kale, dried cranberries and walnuts all topped off with a tangy balsamic vinaigrette. Say goodbye to boring, old salads and step into roasted potato kale salad heaven.
Make It Ahead to Save Time
The nice thing about this kale salad is you can make the dressing, potatoes and brussel sprouts ahead of time and just throw it all together when you’re ready to eat. If you do have time, it’s still very easy, you’ll just have to wait 30 or 40 minutes for the potatoes and brussels to finish cooking. It’s definitely best served with the potatoes and brussels warm from the oven so if you have time, go for it.
It is so freaking good. I’m already thinking about eating it again.
Roasted Potato Kale Salad: Nutritional Benefits
I like including the nutritional benefits of my recipes because I feel like by knowing what you’re eating, it helsp to deepend the connection and appreciation for food. This salad is definitely one worth talking about.
Here’s what this kale salad has to offer:
- tons of antioxidants from the kale, walnuts and cranberries
- high in fiber to help keep you full and promote health digestion
- omega-3 EFA’s from the walnuts for heart health, anti-inflammatory properties
- vitamin C and folate from the brussel sprouts
- iron and calcium from the kale
- vitamin C, vitamin B6 and potassium from the potatoes
- polyphenols (antioxidant) from the cranberries
- no refined sugar, gluten-free, vegan
Oil-Free Roasted Potatoes and Brussels
I often roast veggies without oil because to be honest, I’d rather enjoy my fats in the form of nut butters, avocado, tahini and coconut than on oils I can’t really taste. I don’t have a problem with using some oil, I just prefer not to “waste” fats, so to speak, on roasting veggies when it’s not really necessary. Yes, there’s nothing better than the real deal roasted potatoes but they’re not something I like to eat on an everyday basis.
Oil-Free Roasted Potatoes
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. I love my silicone baking mats and use them for everything from cookies, to potatoes, to any other kind of roasting and baking.
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.
Oil-Free Roasted Brussel Sprouts
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.
Roasted Potato Kale Salad with Balsamic Vinaigrette
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.
Cranberries, Walnuts and Kale
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.
The Best Dried Cranberries
Oh, if you’re wondering where I got those beautiful, plump and juicy dried cranberries, they’re from Patience Fruit and Co and they are seriously amazing. Dried cranberries aren’t something I normally buy but these berries were so good, I’m definitely going to be picking these up again. The only ingredients are cranberries and organic apple juice. When buying dried cranberries look for ones that are apple juice sweetened and check the ingredients to avoid added sugars and oils.
This recipe is more of a guideline for how to build this salad. The dressing recipe makes enough for about 4 servings then you can adjust the rest of the ingredients as needed.Print
For the Vinaigrette
- 3 tablespoons balsamic vinegar
- 2 tablespoons apple cider vinegar
- 2 tablespoons extra virgin olive oil or avocado oil (sub vegetable stock 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
- russet potatoes (about 1/2 a medium potato per person)
- brussel sprouts (a good handful per person)
- kale, de-stemmed, and cut or torn into bite-sized pieces (a few big handfuls per person)
- dried cranberries (a few tablespoons per person)
- raw walnut pieces (a few tablespoons per person)
- salt and pepper for roasting the potatoes and brussel sprouts
- olive oil cooking spray for roasting the brussel sprouts
To Make the Vinaigrette
- 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 mist of olive oil cooking spray.
- Sprinkle salt and pepper over both the potatoes and brussel sprouts and use your hands to make sure everything is 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.
- Add the roasted potatoes and brussel sprouts.
- Top with dried cranberries, walnuts and more dressing.
- If desired, serve with vegan parmesan (get the recipe here).
The dressing recipe makes enough for about 4 salads. Store any extra dressing in the fridge.