Roasted Potato and Brussels Sprout Salad with Edamame and Kale
This Roasted Potato and Brussels Sprout Salad is a hearty, nutrient-packed salad perfect for lunch or dinner. Roasted Potatoes and Brussels Sprouts are combined with tender Edamame and fresh Kale, then tossed in a zesty lemon-garlic dressing.
It’s vegan, gluten-free, high in fiber and protein, and packed with seasonal flavors.
Time Required
Prep time: 15 minutes
Cook time: 25–30 minutes
Total time: 40–45 minutes
Servings: 4
Ingredients
Roasted Vegetables
3 medium potatoes, diced
300 g Brussels sprouts, halved
2 tbsp olive oil
½ tsp salt
¼ tsp black pepper
½ tsp smoked paprika (optional)
Salad Base
1 cup shelled edamame (cooked)
2 cups kale, chopped and massaged with a pinch of salt
¼ cup red onion, thinly sliced
1 tbsp fresh parsley, chopped
Lemon-Garlic Dressing
3 tbsp olive oil
1½ tbsp lemon juice
1 tsp Dijon mustard
1 small garlic clove, minced
¼ tsp salt
¼ tsp black pepper
Optional Toppings
pumpkin seeds or sunflower seeds
avocado slices
vegan parmesan or crumbled feta
Instructions
1. Roast the Vegetables
Preheat oven to 200°C (400°F).
Toss potatoes and Brussels sprouts with olive oil, salt, pepper, and paprika.
Spread on a baking sheet and roast for 25–30 minutes, tossing halfway, until golden and tender.
2. Prepare the Salad Base
While vegetables roast, combine:
kale (massage with pinch of salt to soften)
edamame
red onion
parsley
3. Make the Dressing
Whisk together:
olive oil
lemon juice
Dijon mustard
garlic
salt and pepper
4. Assemble the Salad
Once vegetables are roasted, allow to cool slightly.
Add them to the salad base and drizzle with dressing. Toss gently to combine.
5. Optional Toppings
Sprinkle with seeds, avocado slices, or vegan cheese for extra texture and flavor.
Frequently Asked Questions
Can I use frozen edamame?
Yes. Just thaw and rinse before adding.
Can I add protein?
You can add grilled chicken, tofu, tempeh, or chickpeas for more protein.
Can I roast the veggies differently?
Yes. Sweet potatoes or cauliflower also work well in this salad.
Nutritional Information
Calories: 320 kcal
Protein: 12 g
Carbohydrates: 35 g
Fiber: 9 g
Fat: 14 g
Sodium: 320 mg