Hearty Smashed Potato Salad With Greens and Curry Vinaigrette
Servings 6 servings
Calories -3kcal
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
Instructions
- 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.
Notes
per serving (1/6 of recipe)
calories: ~512 kcal
protein: ~10.5 g
carbs: ~50 g
fat: ~32.5 g
fiber: ~7.5 g
protein: ~10.5 g
carbs: ~50 g
fat: ~32.5 g
fiber: ~7.5 g