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Warm Potato and Brussels Sprouts Salad

BCfresh Kitchen
This potato and Brussels sprouts salad with dried cranberries and goat cheese is perfect as an appetizer or side dish for your next dinner party. 
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 6


Roasted Potatoes and Brussels Sprouts Salad

  • 1/4 cup 60 mL olive oil
  • 2 tsp 10 mL chopped fresh thyme
  • 2 cloves garlic minced
  • 1/2 tsp 2 mL each salt and pepper
  • 2 lb 1 kg BCfresh Pacific Pearl™ White Potatoes, cut into 1-inch (2.5
  • cm) wedges
  • 1 lb 500 g BCfresh Brussels sprouts, halved

Chive Dressing

  • 1/4 cup 60 mL olive oil
  • 3 tbsp 45 mL white wine vinegar
  • 1 tbsp 10 mL grainy mustard
  • 2 tsp 10 mL honey
  • 1/4 tsp 1 mL each salt and pepper
  • 4 tsp 20 mL finely chopped fresh chives
  • 1/2 cup 125 mL finely crumbled goat cheese
  • 1/3 cup 75 mL dried cranberries


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