Looking for a refreshing, vibrant, and nutritious salad that isn’t just a boring mix of greens? Look no further than my healthy Smashed Potato Brussels Sprouts Salad! Packed with a medley of baby potatoes, Brussels sprouts, and edamame, this salad is not only gluten-free, dairy-free, and refined sugar-free, but it also delivers a burst of flavor and texture in every bite. It’s a perfect side dish or light meal that is as unique as it is healthy.
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Health Benefits of Key Ingredients
1. Brussels Sprouts:
Brussels sprouts are rich in vitamins C and K, antioxidants, and fiber. They support digestive health, boost immunity, and help with detoxification. The fiber in Brussels sprouts can also aid in lowering cholesterol levels, while the antioxidants help fight inflammation in the body.
2. Baby Potatoes:
These little potatoes are a great source of complex carbohydrates, providing a steady release of energy without the blood sugar spikes associated with refined carbs. They are rich in vitamin C, potassium, and fiber, which are important for heart health, muscle function, and digestive health.
3. Edamame:
Packed with plant-based protein, edamame is an excellent choice for a vegan or vegetarian diet. It’s rich in iron, folate, and fiber, supporting muscle recovery, healthy blood circulation, and immune function.
4. Olive Oil:
A heart-healthy fat, olive oil is loaded with monounsaturated fats, which can help lower bad cholesterol levels and reduce the risk of heart disease. It’s also rich in antioxidants, especially polyphenols, which have anti-inflammatory properties and support joint health and skin health.
Ingredients
Salad:
- 1 1/2 lbs. baby potatoes
- 1 lb. Brussels sprouts (shredded)
- 2 shallots (sliced)
- 1 1/2 tbsp olive oil (organic, extra virgin)
- Salt and pepper
- 2 cups edamame
- 4-6 slices bacon (turkey, smoked brisket, any kind you like!)
Dressing:
- 1/4 cup olive oil
- 3 tbsp wine vinegar
- 1 lemon (juice & zest)
- 1 1/2 tsp pepper
- 1 tsp Dijon
- 2 tbsp honey
- 1/2 tsp salt
- 1 tsp minced garlic
Instructions
- Prep the Baking Sheets and Oven: Begin by lining two baking sheets with aluminum foil with a light spray of avocado oil for easy cleanup. Preheat your oven to 425°F (220°C) to ensure it’s ready for roasting.
- Cook the Potatoes: Fill a large pot with water, add a generous pinch of salt, and bring it to a boil over medium-high heat. Once the water is boiling, carefully add the potatoes. Allow them to cook for 10 to 15 minutes, or until they are fork-tender. You should be able to easily pierce them with a knife or fork when done.
- Smash and Season the Potatoes: Drain the cooked potatoes in a colander and transfer them to one of the prepared baking sheets. Use a fork or the bottom of a measuring cup to gently smash each potato, pressing down to flatten them slightly. Drizzle half a tablespoon of olive oil over the smashed potatoes and season with salt and pepper to taste.
- Bake the Potatoes: Place the baking sheet with the smashed potatoes into the preheated oven and bake for 20 minutes. After 20 minutes, flip the potatoes and continue baking for another 20-25 minutes, or until they are golden and crispy on the edges.
- Roast the Brussels Sprouts and Shallots: Prepare the second baking sheet. Add the shredded Brussels sprouts and thinly sliced shallots to the sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss everything to coat evenly.
- Bake the Brussels Sprouts and Shallots: Once the potatoes have been baking for about 5 minutes, place the Brussels sprouts and shallots in the oven. Roast for 15 minutes, then flip the Brussels mixture and roast for an additional 20-25 minutes, or until the Brussels sprouts are crispy and slightly browned.
- Prepare the Dressing: While the potatoes and Brussels sprouts are roasting, prepare the dressing. In a large measuring cup, whisk together all of the dressing ingredients until well combined. Set aside.
- Assemble the Salad: Once the potatoes are crispy and the Brussels sprouts are roasted, it’s time to assemble the salad. In a large bowl, combine the smashed potatoes, roasted Brussels sprouts and shallots, edamame, bacon, and dressing. Toss everything gently to coat and combine.
- Serve and Enjoy: Transfer the salad to a serving dish and enjoy this delicious, hearty, and crispy salad!
How To Store Leftovers
You can store leftovers in an airtight container in the fridge for up to 4 days. This salad is good warm or cold. I like it warm when I first make it, but eat the leftovers cold.
Serving Suggestions
- Serve this salad as a main dish with grilled chicken, fish, or tofu for a complete meal.
- Pair it with a warm, hearty soup or stew for a comforting meal during colder months.
- Top with some avocado for extra creaminess and healthy fats.
- Add a sprinkle of seeds (like pumpkin or sunflower) or nuts (like almonds or walnuts) for a bit of crunch.
Other Veggie Options:
Feel free to swap out any of the ingredients for your favorite veggies. Some great alternatives include:
- Sweet potatoes instead of baby potatoes for a slightly sweeter, nutrient-dense option.
- Broccoli or cauliflower for a more cruciferous twist.
- Carrots or beets for extra color and sweetness.
Tips for Quick Prep:
- Time-saving tip: If you’re short on time and don’t want to shred the Brussels sprouts yourself, you can easily purchase pre-shredded cabbage at the store. It’s a great shortcut that still gives you the crunchy texture you need for this salad.
- Food processor hack: If you do have a food processor, shredding Brussels sprouts is a breeze! Simply throw them in the processor and pulse until finely shredded.
Can I use other beans besides edamame?
Yes! If edamame isn’t available, you can substitute it with other beans like chickpeas, black beans, or kidney beans for a different flavor and texture.
Can I eat this salad warm or cold?
This salad is delicious both warm and cold. The warm roasted veggies create a comforting experience, but if you prefer to have it cold, it works great as a refreshing side dish on a hot day.
Check Me Out on Social Media
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
This healthy smashed Brussels sprouts salad is anything but ordinary! With its unique combination of ingredients, incredible health benefits, and easy-to-make prep, it’s the perfect salad for anyone looking to eat clean without sacrificing flavor. Enjoy it as a main dish, a side, or as a snack, and don’t forget to get creative with your veggie additions. Whether you’re prepping for the week or serving it at your next gathering, this salad is sure to impress.
Smashed Potato Brussels Sprouts Salad
Description
Looking for a refreshing, vibrant, and nutritious salad that isn’t just a boring mix of greens? Look no further than this healthy Smashed Potato Brussels Sprouts Salad! Packed with a medley of baby potatoes, Brussels sprouts, and edamame, this salad is not only gluten-free, dairy-free, and refined sugar-free, but it also delivers a burst of flavor and texture in every bite. It’s a perfect side dish or light meal that is as unique as it is healthy.
Ingredients
Salad:
Dressing:
Instructions
-
Prep the Baking Sheets and Oven: Begin by lining two baking sheets with aluminum foil with a light spray of avocado oil for easy cleanup. Preheat your oven to 425°F (220°C) to ensure it’s ready for roasting.
-
Cook the Potatoes: Fill a large pot with water, add a generous pinch of salt, and bring it to a boil over medium-high heat. Once the water is boiling, carefully add the potatoes. Allow them to cook for 10 to 15 minutes, or until they are fork-tender. You should be able to easily pierce them with a knife or fork when done.
-
Smash and Season the Potatoes: Drain the cooked potatoes in a colander and transfer them to one of the prepared baking sheets. Use a fork or the bottom of a measuring cup to gently smash each potato, pressing down to flatten them slightly. Drizzle half a tablespoon of olive oil over the smashed potatoes and season with salt and pepper to taste.
-
Bake the Potatoes: Place the baking sheet with the smashed potatoes into the preheated oven and bake for 20 minutes. After 20 minutes, flip the potatoes and continue baking for another 20-25 minutes, or until they are golden and crispy on the edges.
-
Roast the Brussels Sprouts and Shallots: Prepare the second baking sheet. Add the shredded Brussels sprouts and thinly sliced shallots to the sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss everything to coat evenly.
-
Bake the Brussels Sprouts and Shallots: Once the potatoes have been baking for about 5 minutes, place the Brussels sprouts and shallots in the oven. Roast for 15 minutes, then flip the Brussels mixture and roast for an additional 20-25 minutes, or until the Brussels sprouts are crispy and slightly browned.
-
Prepare the Dressing: While the potatoes and Brussels sprouts are roasting, prepare the dressing. In a large measuring cup, whisk together all of the dressing ingredients until well combined. Set aside.
-
Assemble the Salad: Once the potatoes are crispy and the Brussels sprouts are roasted, it’s time to assemble the salad. In a large bowl, combine the smashed potatoes, roasted Brussels sprouts and shallots, edamame, bacon, and dressing. Toss everything gently to coat and combine.
-
Serve and Enjoy: Transfer the salad to a serving dish and enjoy this delicious, hearty, and crispy salad!
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and has slight rounding.
