Creamy Potato and Brussels Sprouts Salad
Crispy, tender potatoes and Brussels sprouts are tossed with shallots, cranberries, and pine nuts in a creamy vegan mayo sauce. It is a great side dish for the holiday season, and is satisfying enough to serve as a main dish for a weekday dinner. {Vegan, Gluten-Free}
Servings: 4 servings
Ingredients
- 1 big russet potato , cut into 1/2-inch pieces (or 2 cups baby potatoes, halved)
- 1 lb brussels sprouts , halved
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1 shallot or 1/4 small red onion, thinly sliced
- 2 tablespoons dried cranberries
- 2 tablespoons pine nuts , roasted
Vegan Mayonnaise
- 2 cloves garlic , minced
- 1 tablespoon apple cider vinegar
- 1 tablespoon miso paste (*Footnote 1) (Optional)
- 3 tablespoons liquid from 1 can of chickpeas
- 12 whole chickpeas
- 3/4 cup grapeseed oil (or vegetable oil)
- 1 teaspoon agave syrup (or cane sugar)
- Kosher salt and freshly ground black pepper
Instructions
- Preheat oven to 425 degrees F (218 C). Line a baking sheet with parchment paper.
- Toss potatoes and Brussels sprouts in a big bowl with olive oil and salt. Spread onto the parchment paper into one layer without overlapping. Bake for 15 minutes. Toss once. Continue baking until the veggies are browned and tender, another 5 minutes.
- While roasting the veggies, combine all the mayonnaise ingredients in a tall container. Use an immersion blender to mix at high speed until it forms a smooth texture.
- Once the veggies are cooked, set them aside to cool for 5 to 10 minutes, then transfer them to a big bowl. Add the red onion, cranberries, and pine nuts. Toss with half of the mayonnaise and season with more salt, if needed. Serve warm as a side.
- Store the rest of the mayonnaise in an airtight container in the fridge for up to a week.
Notes
- Skip this if you’re cooking gluten-free.
Nutrition
Serving: 1serving, Calories: 406kcal, Carbohydrates: 29.8g, Protein: 7g, Fat: 31.1g, Sodium: 184mg, Fiber: 6.7g, Sugar: 4g, Calcium: 58mg, Iron: 3mg