Idaho® Potato and Brussels Sprouts Warm Salad | Idaho Potato Commission

Ingredients

• 1 big russet Idaho® potato, cut into 1/2-inch pieces
• 1 pound 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 roasted pine nuts
• 2 medium cloves garlic, minced
• 1 tablespoon apple cider vinegar
• 1 tablespoon miso paste
• 3 tablespoons liquid from 1 can of chickpeas, plus 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