Nothing screams healthy side dish quite like this healthy Potato Brussels Sprouts Salad. Kale is topped with roasted potatoes and brussels sprouts, along with bacon, goat cheese and flavorful vinaigrette that you’ll want to lick with a spoon!

Why you’ll love this recipe:

Healthy: This brussels sprouts salad features kale, brussels sprouts and potatoes, making it a healthy choice for a side dish or make-ahead lunch.

Fall-flavored: The vinaigrette leans a bit fall with the inclusion of dijon mustard and apple cider vinegar. The salad itself features goat cheese and bacon, a pair that’s meant to be together!

Customizable: Don’t love the toppings I’ve included? Try using what you have in your fridge or pantry instead! Besides kale, potatoes and brussels sprouts, there’s so much that can be included to bulk this up even more.

Brussels Sprouts Salad Ingredients

Red potatoes – These pair well with brussels sprouts, and they roast really nicely. Baby yellow potatoes are good substitution if needed.

Kale – The base of this salad; I love kale for both the flavor and texture if provides. It feels heartier than other lettuces, and once you massage it (more on that below!), it’s able to absorb the dressing really well.

Goat cheese – Possibly the perfect fall cheese. Feta cheese is another good option, as is shredded parmesan cheese.

Apple cider vinegar – Provides a bit of acidity to this salad. If you need a substitution, try white wine vinegar instead.

See the recipe card below for full information on ingredients and quantities.

Variations

Base: If you’re not a fan of kale, try using mixed greens instead. I don’t recommend using romaine or spinach.

Protein: Make this salad even more filling by adding shredded chicken or even shrimp cakes on top.

Add-ins: Bulk it up by sprinkling chopped walnuts, sunflower seeds, chopped dates, dried cranberries, or pomegranate seeds on top.

How to Make this Potato Brussels Sprouts Salad

Step 1: Roast the vegetables. Begin by placing the brussels sprouts and potatoes on a large baking sheet. Drizzle with olive oil, then roast at 425°F for 25-30 minutes, tossing half way through, until golden brown and crispy.

Step 2: Make the vinaigrette. Meanwhile, whisk all of the vinaigrette ingredients together in a small bowl or glass measuring cup and set aside.

Step 3: Cook bacon. Add the diced bacon to a skillet and cook until crispy, then transfer to a paper towel.

Step 4: Assemble salad. Add the kale to a large bowl, then drizzle HALF of the vinaigrette over it and use both hands to massage the kale for 30 seconds. Top the kale with the roasted veggies, bacon and goat cheese and enjoy!

More ways to enjoy brussels sprouts

GFGluten Free

Brown Butter Brussels Sprouts Salad

VGVegetarianGFGluten Free

Honey Sriracha Brussels Sprouts

Brussels Sprouts Pizza

VGVegetarianGFGluten Free

Brussels Sprouts Slaw

If you made this recipe, be sure to leave a comment and star rating below. Thanks!

Print

Potato Brussels Sprouts Salad

Nothing screams healthy side dish quite like this healthy Potato Brussels Sprouts Salad. Kale is topped with roasted potatoes and brussels sprouts, along with bacon, goat cheese and flavorful vinaigrette that you'll want to lick with a spoon!

Course Salad

Cuisine American

Diet Gluten Free

Keyword Potato Brussels Sprouts Salad

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4

Calories 377kcal

Author Erin Alvarez

Ingredients

• 1 lb. red potatoes quartered
• 1 lb. brussels sprouts halved
• 2 tbsp olive oil
• ¼ tsp salt
• 1 bunch kale chopped into ribbons
• 4 slices bacon chopped
• ¼ cup goat cheese

Dressing:

• ¼ cup olive oil
• 1 garlic clove minced
• 2 tbsp lemon juice
• 1 tbsp honey
• 1 tbsp dijon
• 1 tsp apple cider vinegar
• ½ tsp salt
• ¼ tsp black pepper

Instructions

• Preheat oven to 425°F and line a large baking sheet with parchment paper, or spray with nonstick spray.
• Add the potatoes and brussels sprouts directly onto the baking sheet. Drizzle with olive oil and sprinkle with salt and toss to combine using a spoon or your hands. Place the baking sheet in the oven and roast for 25-30 minutes, flipping halfway through.
• While the veggies are roasting, make the dressing: whisk the olive oil, garlic, lemon juice, honey, dijon, apple cider vinegar, salt, and pepper together in a bowl or glass measuring cup; set aside.
• Next, cook the bacon in a skillet over medium heat, then transfer to a paper towel.
• Add the kale to a large serving bowl or platter, then drizzle HALF of the dressing over top and massage the kale with your hands, which helps to make the kale less bitter and more flavorful.
• Once the veggies are done, add them on top of the kale, along with the bacon and goat cheese.
• Add more dressing to taste and enjoy!

Notes

NOTE: If you have leftovers, store the potatoes, sprouts and bacon separately from the kale. Or, rather than massaging the kale, you can sauté it in a skillet and eat the entire dish warm. 

*Calories are per serving and are an estimation

Nutrition

Calories: 377kcal | Carbohydrates: 34g | Protein: 9g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 7mg | Sodium: 581mg | Potassium: 983mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1013IU | Vitamin C: 109mg | Calcium: 84mg | Iron: 3mg

This 5-Minute Salmon Salad recipe is an easy protein-packed lunch recipe that you’ll want to make over and over again. Made with canned salmon and cottage cheese, it’s perfect for meal prepping and enjoying throughout the week. 

Any recipe that can be made in five minutes is a win in my book. This salmon salad utilizes canned salmon, which contains a whopping 18 grams of protein and is relatively inexpensive, and turns it into a nutrient-dense meal. 

When I think of a mayo-based salad, I tend to think of avocado tuna salad or cottage cheese chicken salad, but using canned salmon is another great option. 

Salmon not only contains a fair amount of protein, but omega-3’s and healthy fats as well.

Recipe features

• Can be made from start to finish in 5 minutes. 
• Made with canned salmon, so zero cooking is required. 
• One serving contains 21 grams of protein, making it an ideal lunch recipe. 

Ingredients

Salmon – Look for boneless, skinless canned salmon. Otherwise, you’ll have to remove the bones yourself which is kind of a pain. Yes, you can use fresh salmon (see below for how to do so), but canned salmon is what makes this recipe so quick. 

Celery – I don’t love celery, but I do love it in this salad. A little bit goes a long way! 

Red onion – Necessary for any sort of mayo-based salad, in my opinion. Don’t have onion? Try shallot instead.

Lemon juice – Start with the recommended amount, but feel free to add more to taste. Always use freshly squeezed juice!

Cottage cheese and mayonnaise – I love using a combination of the two: cottage cheese for the added protein, and mayo for the flavor and creaminess. Feel free to use just one or the other if you prefer, or use greek yogurt in place of the cottage cheese. 

Instructions

Step 1: Flake the salmon. Start by draining any liquid from the can, then dump the salmon into a bowl and use a fork to flake it, breaking it up. 

Step 2: Add remaining ingredients. Add celery, onion, lemon juice, cottage cheese, mayo, salt, and pepper to the bowl and stir to combine. 

Step 3: Do a quick taste test. Take a taste and add more salt, pepper and/or lemon juice if you’d like. Serve salad on lettuce wraps, toast or make a salmon salad sandwich and enjoy! 

Tips

• Using fresh salmon: Prep fresh salmon fillets however you’d like — baked salmon and air fryer salmon are good choices — then place them in a sealed container in the fridge and allow them to cool before using. 
• My go-to for using salmon in this salad would probably be my baked salmon fillet or my whole30 garlic salmon. Once it’s cooled, flake it with a fork and use as noted in the recipe card.

Storage

Refrigerator: Store salad in an airtight container in the fridge for up to 4 days. I don’t recommend freezing this. 

More quick lunch recipes

• Apple Pecan Salad
• Simple Cucumber Salad
• Cottage Cheese Chicken Salad

If you made this recipe, be sure to leave a comment and star rating below. Thanks!

Print

Salmon Salad

This 5-Minute Salmon Salad recipe is an easy protein-packed lunch recipe that you'll want to make over and over again. Made with canned salmon and cottage cheese, it's perfect for meal prepping and enjoying throughout the week.

Course Main Course

Cuisine American

Diet Gluten Free

Keyword salmon salad

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1

Calories 353kcal

Author Erin Alvarez

Ingredients

• 6 oz. boneless skinless salmon canned
• 2 tbsp celery chopped
• 3 tbsp red onion diced
• 2 tbsp lemon juice
• 2 tbsp cottage cheese
• 2 tbsp mayo
• ¼ tsp salt
• ¼ tsp pepper

Instructions

• Drain any liquid from the can of salmon, then place the salmon in a large bowl and flake it with a fork.
• Add all the other ingredients to the bowl and stir to combine. Taste test, and add more salt and pepper if you’d like. Serve on its own, on a sandwich or in lettuce cups and enjoy!

Notes

• Calories are per serving and are an estimation
• Don’t love mayo? Sub greek yogurt. Don’t love cottage cheese? Use all mayonnaise instead.
• Add-ins: Bulk this up by adding diced avocado, sliced grape tomatoes, diced cucumber, and/or fresh herbs like dill, chives or parsley.

Nutrition

Calories: 353kcal | Carbohydrates: 9g | Protein: 43g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 151mg | Sodium: 1570mg | Potassium: 729mg | Fiber: 1g | Sugar: 4g | Vitamin A: 249IU | Vitamin C: 14mg | Calcium: 526mg | Iron: 2mg

This loaded Italian Pasta Salad has pasta, meat, veggies, and cheese in every bite! Tossed in an irresistible homemade dressing, it’s a must-make for all of your summer parties.

As soon as the warm weather arrives, I know it’s finally time to make pasta salad again. This is the time of year when I give myself permission to dig into as much pasta salad as I want, whether it’s a Mediterranean pasta salad, my creamy tuna pasta salad, or this loaded Italian Pasta Salad. I can never get enough of the zesty, hearty, and satisfying bites!

This easy Italian-inspired recipe combines cooked pasta with Mediterranean vegetables, pepperoncini peppers, mozzarella, chicken, and pepperoni. It’s a lot like a grinder sandwich, but with pasta instead of bread! Dressed in a punchy Italian vinaigrette, this summer side dish is oh-so-fresh and flavorful (and always a hit at BBQs).

Make it ahead of time or customize it any way you’d like. There are all kinds of proteins, veggies, and carbs you can add! This is one summer side dish you won’t want to miss.

Recipe features

• A cold summer side dish made in 40 minutes with simple ingredients and minimal prep.
• Loaded with all the goodies, like salty meats, fresh veggies, and creamy cheese. 
• A guaranteed crowd-pleaser! Perfect for potlucks, picnics, and parties.
• Like my BBQ chicken salad and lemon orzo salad, it’s a must-make for summer!

Ingredients

Pasta – I recommend using a pasta with curves or ridges that will catch the flavor-packed dressing. Cavatappi, fusilli, or rotini is best.

Chicken – For heartiness and protein. You can use leftover rotisserie chicken, grilled chicken breasts, baked chicken, or you can make a fresh batch of shredded chicken. 

Pepperoni – Making Italian pasta salad with pepperoni gives it an irresistible savory bite and a distinct deli-style Italian grinder vibe.

Mozzarella – Creamy and mild fresh mozzarella or mozzarella pearls both work well here. Not a mozzarella fan? Try cubed provolone, fresh Parmesan shavings, or crumbled feta.

Black olives – These add a distinctive salty, briny, Mediterranean-inspired element. Feel free to use Kalamata or green olives instead.

Pepperoncini peppers – These add a touch of tang and heat. Look for jarred, sliced pepperoncini near the pickles at the grocery store.

Vegetables – Grape tomatoes, cucumbers, and red onion add color, crunch, and a sharp, slightly sweet bite. Seedless cucumbers work best here. If raw red onion is too intense, try soaking the slices in cold water for 10 minutes to mellow the flavor.

Dressing – I whisked olive oil, red wine vinegar, garlic, Dijon mustard, honey, Italian seasoning, and salt together to create a zesty, well-balanced vinaigrette. Trust me, this is the best dressing for Italian pasta salad!

Instructions

Step 1: Make the dressing. Whisk the dressing ingredients in a small bowl until emulsified. Set aside.

Step 2: Cook the pasta. Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Drain and rinse under cold water to cool it down quickly. 

Step 3: Assemble. In a large bowl, combine the cooked pasta, chicken, pepperoni, mozzarella, olives, pepperoncini, tomatoes, cucumbers, and red onion. Drizzle half the dressing over the top and toss everything together.

Step 4: Dress and serve. Add more dressing as desired and give it one final toss before serving. Serve chilled or at room temperature.

Tips and FAQs

• Need it to be extra saucy? Then I recommend doubling the pasta salad dressing. Those extras are great for reviving the leftovers or serving on the side, too.
• Chop the ingredients into relatively even sizes to help you get a little bit of everything in each bite.
• Chill the salad for 20 to 30 minutes before serving. This marinating time makes all the difference, allowing the dressing to soak into the pasta to meld all the flavors

Variations

This Italian pasta salad is as flexible as it is flavorful! Here are a few easy ways to switch things up based on what you love or have on hand:

• More protein options – Salami and prosciutto will fit right in this salad. If you’re making a meatless version, use hard-boiled eggs, chickpeas, or white beans for a protein boost.
• Add more veggies – Think Italian-inspired add-ins, such as chopped artichoke hearts, sun-dried tomatoes, roasted red peppers, marinated mushrooms, or blanched green beans.
• Make it spicy – Stir in red pepper flakes, pepperoncini peppers, or drizzle with a bit of Calabrian chili oil for a kick.
• Try a new dressing – Consider swapping the vinaigrette for a classic Italian dressing, my healthy Caesar dressing, or a simple balsamic vinaigrette.

Serving suggestions

The meat, cheese, and veggies made this pasta salad a complete meal in a bowl, but it pairs well with endless other potluck-style summer recipes. It’s the best side dish next to the grilled chicken or burgers at the summer BBQ.

Planning a full-on summer feast? Serve this Italian pasta salad with all of the classics, like a tomato bacon green bean salad, this easy blackened corn, grilled zucchini, and a refreshing watermelon basil salad. Don’t forget the pitcher of mango margaritas on the side!

Can I use store-bought Italian dressing in this pasta salad?

You can, but the homemade version really takes it to the next level. It’s quick to whisk together and full of fresh flavor.

Can it be made gluten-free?

Yes! Just use a gluten-free pasta that will hold its shape, like brown rice, chickpea, or quinoa-based pasta.

Storage

Refrigerator: Transfer the leftover Italian pasta salad to an airtight container and store it in the fridge for up to 3 days. Give it a good toss before serving again, and consider adding a splash of olive oil or vinegar to freshen things up.

Make ahead: This salad holds up well in the fridge and even tastes better after chilling for a few hours. If you’re prepping more than a few hours in advance, store the dressing separately and toss it with the salad right before serving for the freshest texture and flavor. 

More summer salads

• Classic Panzanella Salad
• Cannellini Bean Salad
• Tomato Burrata Salad

If you made this recipe, be sure to leave a comment and star rating below. Thanks!

Print

Italian Pasta Salad

This loaded Italian Pasta Salad has pasta, meat, veggies, and cheese in every bite! Tossed in an irresistible homemade dressing, it’s a must-make for all of your summer parties.

Course Salad

Cuisine Italian

Keyword italian pasta salad

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 6

Calories 649kcal

Author Erin Alvarez

Ingredients

• 12 oz. pasta cavatappi, fusilli, or pasta shape of choice
• 1 lb. chicken cooked
• 2 oz pepperoni ½ cup, chopped
• 8 oz. mozzarella cheese chopped
• 2 oz. black olives sliced
• ⅓ cup sliced pepperoncini
• 1 pint grape Tomatoes halved
• 2 mini Cucumbers chopped
• 1 small red onion thinly sliced

Dressing:

• 3 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 garlic clove minced
• 1 tsp dijon
• ½ tsp honey
• ½ tsp italian seasoning
• ½ tsp salt

Instructions

• Start by making the dressing: whisk all of the ingredients together in a bowl or glass measuring cup and set aside.
• Next, cook pasta according to the instructions on the package; drain and allow to cool.
• Place the pasta, along with the other salad ingredients, into a large bowl. Drizzle half of the dressing overtop then toss to combine. Add more dressing as desired and enjoy!

Notes

*Calories are per serving and are an estimation

Nutrition

Calories: 649kcal | Carbohydrates: 52g | Protein: 33g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 96mg | Sodium: 801mg | Potassium: 703mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1155IU | Vitamin C: 22mg | Calcium: 250mg | Iron: 2mg