Warm Potato and Brussels Sprouts Salad
This festive potato and Brussels sprouts salad with dried cranberries and goat cheese is perfect as a Thanksgiving appetizer or side dish.
Ingredients
Roasted Potatoes and Brussels Sprouts Salad:
- 1/4 cup Olive Oil
- 2 tsp Thyme fresh, chopped
- 2 cloves Garlic minced
- 1/2 tsp Each Salt and Pepper
- 2 lb White Potatoes BCfresh Pacific Pearl™ or other, cut into 1 inch wedges
- 1 lb Brussels Sprouts BCfresh or other, halved
Chive Dressing
- 1/4 cup Olive Oil
- 3 tbsp White Wine Vingar
- 1 tbsp Grainy Mustard
- 2 tbsp Honey
- 1/4 tsp Each Salt and Pepper
- 4 tsp Chives fresh, finely chopped
- 1/2 cup Goat Cheese finely crumbled
- 1/3 cup Dried Cranberries
Instructions
Roasted Potatoes and Brussels sprouts:
- Preheat oven to 425˚F (220˚C).
- 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.
- Toss remaining olive oil mixture with Brussels sprouts; arrange in single layer on separate parchment paper-lined baking sheet.
- 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
- 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.
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
Nutrition
Serving: 196gCalories: 280kcalCarbohydrates: 28gProtein: 4gFat: 18gSaturated Fat: 4gCholesterol: 10mgSodium: 360mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 57.8mgCalcium: 60mgIron: 1.1mg
Tried this recipe?Let us know how it was!