Roasted Potato Kale Salad with Balsamic Vinaigrette

  • Author: Deryn Macey


For the Vinaigrette

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

  1. 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

  1. Pre-heat the oven to 400 degrees.
  2. Line two baking pans with silicone baking mats or parchment paper.
  3. Cut the ends of the brussel sprouts and cut them in half, place on one of the pans.
  4. Cut the potatoes into small cubes and place on the other baking pan.
  5. Spray the brussels sprouts with a light mist of olive oil cooking spray.
  6. Sprinkle salt and pepper over both the potatoes and brussel sprouts and use your hands to make sure everything is coated.
  7. Place both pans in the oven.
  8. Roast the brussel sprouts for about 25-30 minutes until starting to brown.
  9. Roast the potatoes for 40-45 minutes until tender, puffy and browned.

To Assemble the Warm Kale Salad

  1. 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.
  2. Add the roasted potatoes and brussel sprouts.
  3. Top with dried cranberries, walnuts and more dressing.
  4. 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.