Winter Potato Brussels Sprouts & Kale Salad

Winter Potato Brussels Sprouts & Kale Salad
Preparation time is 20minutes
Cook time is 50minutes
Total time is 1hours 10minutes
Serve is for 4 people
Difficulty level: 3 out of 4

9 Ingredients

Number of servings
4
  • 3/4 cup sour cream
  • 100grams mild blue cheese
  • 300grams Brussels sprouts
  • 1/4 cup extra virgin olive oil
  • 1 lemon
  • 500grams washed white potatoes
  • 2teaspoons Dijon mustard
  • 1/2 bunch kale
  • 2tablespoons natural sliced almonds

Nutrition per serving

Protein
12.4grams
Sugars
6.4grams

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

With the addition of bright kale and roasted Brussels sprouts,this winter potato salad is a twist on the traditional recipe. It makes for a great dinner or side dish.

Method

Step 1 of 4

Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper.

Step 2 of 4

Arrange potato on tray, drizzle with 1 tbs oil and season, tossing to coat. Bake for 25 minutes. Add Brussels sprout to tray, drizzle with 1 tbs oil and toss to combine. Bake for a further 25 minutes or until vegetables are golden and tender. Set aside to cool.

Step 3 of 4

Meanwhile, place cheese, sour cream, mustard, half the lemon juice and 1/4 cup water in a blender and season. Blend until smooth.

Step 4 of 4

Place kale leaves and remaining oil and lemon juice in a bowl and season. Using hands, massage kale for 2 minutes or until softened and bright in colour. Arrange kale on a platter, top with baked vegetables, drizzle over half the cheese dressing and scatter over almonds. Serve with remaining cheese dressing.


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