Warm Potato and Brussels Sprouts Salad

This festive potato and Brussels sprouts salad with dried cranberries and goat cheese is perfect as a Thanksgiving appetizer or side dish.

Roasted Potatoes and Brussels Sprouts Salad

• 1/4 cup (60 mL) olive oil
• 2 tsp (10 mL) chopped fresh thyme
• 2 cloves garlic, minced
• 1/2 tsp (2 mL) each salt and pepper
• 2 lb (1 kg) BCfresh Pacific Pearl™ White Potatoes, cut into 1-inch (2.5 cm)
• wedges
• 1 lb (500 g) BCfresh Brussels sprouts, halved

Chive Dressing

• 1/4 cup (60 mL) olive oil
• 3 tbsp (45 mL) white wine vinegar
• 1 tbsp (10 mL) grainy mustard
• 2 tsp (10 mL) honey
• 1/4 tsp (1 mL) each salt and pepper
• 4 tsp (20 mL) finely chopped fresh chives
• 1/2 cup (125 mL) finely crumbled goat cheese
• 1/3 cup (75 mL) dried cranberries

Roasted Potatoes and Brussels Sprouts Salad

1. Preheat oven to 425˚F (220˚C). Stir together olive oil, thyme, garlic, salt and pepper; toss half with the potatoes and arrange in single layer on parchment paper- lined baking sheet. Toss remaining olive oil mixture with Brussels sprouts; arrange in single layer on separate parchment paper-lined baking sheet.
2. Roast potatoes, turning once, for 25 to 30 minutes or until golden and tender. Roast Brussels Sprouts for 20 to 25 minutes or until golden and tender.

Chive Dressing

1. Whisk together oil, vinegar, mustard, honey, salt and pepper until blended; stir in chives.
2. In serving bowl, toss dressing with hot vegetables. Stir in goat cheese and cranberries; serve warm.