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Overhead view of a colourful kale salad with brussels sprouts, cranberries and walnuts.

Roasted Potato Kale Salad with Balsamic Vinaigrette

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 minutes
  • Yield: 4
  • Category: Salad
  • Method: Oven
  • Cuisine: American
  • Diet: Vegan


This beautiful, nourishing kale and potato salad features warm roasted potatoes and brussel sprouts for delicious morsels in every bite.


For the Vinaigrette

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

  1. 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

  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 coating of olive oil or avocado oil cooking spray or drizzle with about 1/4 tsp olive oil.
  6. Sprinkle salt and pepper over both the potatoes and brussel sprouts and use your hands to make sure everything is well-coated.
  7. 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

  1. 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.
  2. Divide the kale between 4 servings and top each with equal amounts of the potatoes, brussels sprouts, cranberries and walnuts
  3. 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