Hearty Smashed Potato Salad With Greens and Curry Vinaigrette

Salads

this is the kind of salad that feels like a full, cozy meal, not an afterthought.

crispy smashed potatoes, caramelized brussels sprouts and shallots, tender greens, crunchy walnuts, and sweet chewy dates all tossed in a bold curry vinaigrette with a squeeze of lemon… it’s warm, savory, slightly sweet, and wildly satisfying.

it’s the perfect in-between season recipe when you’re craving comfort food but still want something fresh and nourishing. this is not your average potato salad.

it’s textured, vibrant, and layered with flavor in every bite.

taste & texture

the smashed potatoes are crispy on the edges and fluffy in the middle, giving the salad a hearty, almost roasted-potato vibe.

the shredded brussels sprouts and shallots get beautifully caramelized in the oven, adding depth and a slight sweetness that pairs perfectly with the curry vinaigrette.

the greens soften just slightly when tossed with the warm veggies, while the walnuts bring crunch and the dates add little pockets of caramel-like sweetness.

every forkful hits salty, sweet, crunchy, tender, and cozy all at once.

why this salad works

this recipe is built around contrast. warm crispy potatoes meet fresh greens.

sweet dates balance savory curry. lemon brightens everything so the salad never feels heavy, even with all that texture and richness.

it’s also incredibly filling thanks to the potatoes, nuts, and fiber-rich vegetables, making it perfect as a stand-alone lunch or dinner, or a show-stopping side dish that people will actually go back for seconds of.

how to make it

you start by boiling baby potatoes until tender, then smashing them between parchment with a mug and roasting until golden and crispy.

at the same time, shredded brussels sprouts and sliced shallots roast until caramelized and slightly crunchy around the edges.

the greens get a quick massage if you’re using kale, which makes them tender and silky instead of tough or bitter.

everything is then tossed together with walnuts, dates, and a curry vinaigrette made with olive oil, dijon, honey, spices, and a fresh squeeze of lemon.

the warm vegetables slightly wilt the greens, creating the perfect balance between salad and cozy bowl.

substitutions & add-ins

this salad is very flexible. arugula or mixed greens can replace spinach or kale.

pecans or almonds work beautifully instead of walnuts. dried cherries or cranberries can be swapped for dates if that’s what you have.

if you want to turn this into a protein-packed meal, add crispy chickpeas, grilled chicken, baked tofu, or even a jammy soft-boiled egg on top.

storage

this salad keeps surprisingly well. store leftovers in an airtight container in the fridge for up to 3 days.

the potatoes stay hearty and the flavors deepen over time. if you prefer a fresher texture, keep the dressing separate and toss just before serving.

if you like Hearty Smashed Potato Salad With Greens and Curry Vinaigrette, you’ll also love these other recipes of mine!

Easy Roasted Beet and Goat Cheese Salad Flatbreads

Epic Healthy High Protein French Onion Soup Dip

Healthy Homemade Sweet Potato Gnocchi with Cheesy Pumpkin Sauce (Gluten-Free!)

Delicious Spanakopita Inspired Stuffed Mushrooms

Baked Whipped Feta and Pumpkin Spinach Dip

Nourishing Veggie Lentil Tortilla Soup

Healthy High Protein Broccoli Cheddar Pasta (Panera Copycat!)

Amazing Skin Food Fall Salad

YiaYia’s Cozy Greek Gigantes

The Best Gluten-Free Weeknight Enchiladas (Vegetarian +15g Protein!)

Lower Carb Buffalo Cauliflower Flatbreads

Greek Girl Spanakopita Dip

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Hearty Smashed Potato Salad With Greens and Curry Vinaigrette

Recipe by Mary

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

425

kcal

APPROXIMATE MACROS per serving (6 servings)
calories: ~425
protein: ~9 g
carbs: ~53 g
fat: ~22–23 g
fiber: ~11–12 g

Ingredients

for the smashed potatoes
32 oz small potatoes
2–3 tbsp extra virgin olive oil
sea salt + black pepper
for the roasted brussels sprouts
1 lb brussels sprouts, shredded or thinly sliced
1 large shallot, thinly sliced
1–2 tbsp olive oil
pinch sea salt
for the salad
2 large handfuls spinach or chopped kale
3/4 cup chopped walnuts
1/2 cup chopped medjool dates
for the curry vinaigrette
3 tbsp extra virgin olive oil
1/2 tsp dijon mustard
1/2 tbsp honey
1/2 tsp garlic powder
1/4 tsp onion powder
1 tsp curry powder
1/2 tsp sea salt
black pepper, to taste
1–2 tsp fresh lemon juice

Directions

boil the potatoes in salted water for 12-15 minutes until fork-tender. drain and let steam dry.
preheat oven to 400°F. spread potatoes on a parchment-lined baking sheet, drizzle with olive oil, salt, and pepper. place another sheet of parchment on top and use a mug to smash. bake 25 minutes, flip, then bake another 10–12 minutes until crispy.
toss brussels sprouts and shallots with olive oil and salt and roast on a separate pan for 15 minutes until caramelized.
add greens to a large bowl. if using kale, massage with a little olive oil and salt for 30–60 seconds until soft. whisk all vinaigrette ingredients together.
add warm potatoes, roasted brussels, walnuts, and dates to the greens. drizzle with dressing and toss gently. taste and adjust seasoning, then serve warm or at room temperature.