This Crispy Sage and Roasted Potato Kale Salad is the perfect quick and easy dinner salad for any night of the week. Freshly picked sage and baby creamer potatoes tossed with extra virgin olive oil and spices, baked until perfectly crispy, then tossed with massaged baby kale, caramelized onions, and grilled brussel sprouts. It’s so delicious and uses up all the autumn produce. Enjoy this as a side or a main, and the leftovers are just as tasty.
Crispy Sage Roasted Potato Kale Salad
- 1 1/2 lbs baby creamer potatoes
- 1 large bunch of fresh sage
- Extra virgin olive oil
- Sea salt
- Freshly ground pepper
For serving:
- 1 large bunch curly kale, washed and massaged with olive oil
- 1 medium onion, thinly sliced and grilled
- 1 cup Brussel sprouts, thinly sliced and grilled
Preheat oven to 420 degrees Fahrenheit. Bring a large pot of water to a boil and sprinkle in a pinch of salt. Wash and add in the potatoes, cooking until a fork can easily pierce through them, about 20 minutes. Allow the potatoes to cool. Them place the cooled potatoes onto a large paper-lined baking tray, drizzle with olive oil, sprinkle with sea salt, and lots of freshly cracked black pepper. Using your hands, toss to combine and spread the coated potatoes evenly on the tray ensuring the potatoes are evenly spaced. Using your hands or a fork, squash the potatos to ensure they are rough and ragged around the edges. Bake for 30, flipping halfway though. While the potatoes are baking prepare the sage
leaves. In a small bowl toss the sage leaves in 1-2 tablespoons of extra virgin olive oil and a pinch of flakey sea salt until the leaves are coated. Remove the potatoes from the oven and sprinkle the sage leaves over the potatoes. Pop the potatoes back into the oven for a further 10 minutes. Remove the potatoes from the oven and serve sprinkled
with more flakey sea salt. Serve on top of a bed of messaged kale, along the with grilled veggies if desired. Enjoy!
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