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Shaved Brussels Sprout and Fingerling Potato Salad

The combination of flavors and textures in this dish is truly remarkable. The tangy and creamy goat cheese pairs perfectly with the crunch of the pecans and apples, while the roasted fingerling potatoes add a pleasant earthy flavor. The whole-grain mustard vinaigrette enhances the flavor of the Brussels sprouts, giving them a nice kick. This is a dish that is sure to please even the pickiest of eaters.
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Print Recipe
Total Time63 Mins
Prep Time30 Mins
Cook Time30 Mins
ServingsServes 8
Potato Type: Fingerling

Dish

SaladSide Dish

Prep Time

30 Mins

Cook Time

30 Mins

Serving

Serves 8

Description

The combination of flavors and textures in this dish is truly remarkable. The tangy and creamy goat cheese pairs perfectly with the crunch of the pecans and apples, while the roasted fingerling potatoes add a pleasant earthy flavor. The whole-grain mustard vinaigrette enhances the flavor of the Brussels sprouts, giving them a nice kick. This is a dish that is sure to please even the pickiest of eaters.

Ingredients

+

Salad

  • 1 1/2 cups (340 g) Brussels sprouts, shaved/ sliced thinly
  • 1 cup (118 g) Apples, sliced
  • 1 cup (125 g) Pecan, halves
  • 1/2 cup (75g) Dates, chopped
  • 1/2 cup (60 g) Goat cheese, crumbles
+

Roasted fingerling potatoes:

  • 1.5 lbs. (680 g) Fingerling potatoes, halves
  • 3 tbsp (44 ml) Olive oil
  • 1 tsp (7 g) Salt
  • 1/2 tsp (2 g) Black pepper, ground
+

Whole grain mustard vinaigrette:

  • 1 tbsp (15 g) Whole grain mustard
  • 1 cup (236 ml) Olive oil
  • 1/4 cup (60 ml) Red wine vinegar
  • 1 tbsp (14 ml) Honey
  • 1 tsp (7 g) Salt
  • 1/2 tsp (2 g) Black pepper, ground

Preparation

  1. Gather all ingredients and equipment needed.
  2. Preheat the oven to 400°F (204°C).
  3. Wash and rinse off fingerling potatoes, shake off excess water, and pat dry with a taper towel then slice into halves lengthwise and place into a large bowl. Add olive oil, salt, and black pepper. Toss to fully coat fingerling halves. Place them on a parchment paper lined baking tray and place it into the preheated oven and roast for 20 minutes until fully cooked and light golden brown in color and crisp. Remove roasted potatoes from the oven and let cool. Air Fryer Instructions: These can also be cooked in the air fryer by placing the sliced potatoes in an air fryer and lightly misting with oil. Cook in the air fryer for 14-16 minutes or until the potatoes are fork tender and golden brown in color. Remove and allow to cool slightly.
  4. To make the vinaigrette, add red wine vinegar to a bowl and add whole grain mustard, honey, salt, and black pepper. Slowly drizzle olive oil while continuously whisking until dressing is emulsified and fully combined. Set it aside.
  5. To assemble the salad, add shaved Brussels sprouts and roasted fingerling halves in a large bowl and lightly dress with whole grain mustard vinaigrette. Top the salad with sliced apples, pecan halves, dates, and goat cheese crumbles. Serve right away and enjoy.

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Nutrition Facts Per Serving

Calories

520

Fat

45g

Sodium

760mg

Cholesterol

5mg

Vitamin C

53.83mg

Carbohydrates

26g

Fiber

6g

Protein

6g

Potassium

260mg

Sugar

5g

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