Warm Potato and Brussels Sprouts Salad

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Votes: 10
Rating: 3.2
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Yield: 6-8 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
This festive potato and Brussels sprouts salad with dried cranberries and goat cheese is perfect as a Thanksgiving appetizer or side dish.



Roasted Potatoes and Brussels sprouts:
  1. Preheat oven to 425˚F (220˚C).
  2. Stir together olive oil, thyme, garlic, salt and pepper; toss half with the potatoes and arrange in single layer on parchment paper- lined baking sheet.
  3. Toss remaining olive oil mixture with Brussels sprouts; arrange in single layer on separate parchment paper-lined baking sheet.
  4. Roast potatoes, turning once, for 25 to 30 minutes or until golden and tender. Roast Brussels Sprouts for 20 to 25 minutes or until golden and tender.
Chive Dressing
  1. Whisk together oil, vinegar, mustard, honey, salt and pepper until blended; stir in chives. In serving bowl, toss dressing with hot vegetables. Stir in goat cheese and cranberries; serve warm.
Nutrition Facts
Warm Potato and Brussels Sprouts Salad
Amount Per Serving (196g)
Calories 280 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 4g 20%
Cholesterol 10mg 3%
Sodium 360mg 15%
Total Carbohydrates 28g 9%
Dietary Fiber 3g 12%
Sugars 2g
Protein 4g 8%
Vitamin A 10%
Vitamin C 70%
Calcium 6%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.
Tips & Notes:

Notes: Stir in 1/4 cup (60 mL) chopped toasted pecans or hazelnuts for crunch if desired.

Recipe submitted by Half Your Plate industry partner BCFresh

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