Go Back
+ servings
Brussels Sprouts Salad topped with roasted red potatoes, goat cheese and leek dressing | thealmondeater.com
Print Recipe
No ratings yet

Potato Brussels Sprouts Salad with Leek Dressing

Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Servings: 1
Author: Erin

Ingredients

  • For the salad:
  • 2 cups romaine/mixed green lettuce
  • 1 cup brussels sprouts sliced
  • 1 cup red potatoes cut into bite-size pieces
  • 2 slices bacon cooked and broken into small pieces
  • 2 tablespoon goat cheese
  • For the dressing:
  • ½ cup leeks
  • 3 tablespoon olive oil
  • 2 tablespoon water
  • 1 teaspoon white vinegar
  • Juice of ½ lemon
  • ¼ teaspoon thyme preferably fresh
  • ¼ teaspoon black pepper
  • Pinch of salt

Instructions

  • Preheat oven to 425°.
  • Place brussels sprouts and potatoes into a large bowl and drizzle with olive oil (1-2 tbsp); once oven is heated, transfer to a baking sheet and roast until potatoes are slightly golden brown and sprouts are crispy.
  • While those are roasting, make the salad dressing. Place all ingredients into a blender and pulse until smooth. Set aside.
  • To assemble: place lettuce in a large bowl and add goat cheese, cooked bacon, roasted potatoes and brussels sprouts; stir.
  • Last, pour dressing overtop and stir to combine.
  • Enjoy!

Notes

*Dressing serves 2 people, so if you want to make more of it, just double/triple the recipe.