Mustard Greens Salad with Roasted Potatoes and Tomatoes


Mustard greens salad? YES! Their pungent flavor and leafy texture is lovely in this hearty salad with roasted potatoes and tomatoes. 

I’ve been on quite a salad kick lately — for several reasons. One being that I LOVE them and eat a salad at least once a day. But I’ve also been working on a special little project involving salads and it’s almost ready to share! All EBF subscribers are going to get the surprise delivered to their inbox before I announce it here on the blog so be sure you subscribe this week if you’re not already! Woot.

Oh mustard greens. They’re like kale’s ugly stepsister. They don’t get much love.

Mustard Greens Salad with Roasted Potatoes and Tomatoes

And I’ll admit, I don’t regularly buy mustard greens myself. I actually received a bunch in a Seasonal Roots box I was sent to try out and immediately had to google whether they needed to be cooked or were safe to eat raw. Turns out, that most people do cook them but they’re perfectly safe and quite delicious eaten raw.

Mustard Greens Salad with Roasted Potatoes and Tomatoes

They do have a pungent flavor. It reminds me of spicy brown mustard, but in leafy green form — it’s kind of nice if you like a little spice in your life. They do tend of have large stems so you’ll want to remove those, similar to how you would with kale. That said, the leaves are actually softer than kale leaves, which makes them more palatable raw and perfect for salads.

Oh and nutrition wise, mustard greens are a total superfood! And an inexpensive one at that. Seriously, you can usually get a bunch of (organic) mustard greens for less than $2. Mustard greens are loaded with vitamin K, vitamin A, vitamin C, manganese, calcium, potassium and iron. Plus, they’re great for detoxification and fighting inflammation.

Mustard Greens Salad with Roasted Potatoes and Tomatoes

And in case I didn’t mention it, the mustard greens are absolutely delicious in this salad! The funny thing is that this recipe came about without a real plan. I roasted up a bunch of potatoes (that were also in my Seasonal Roots box) and decided to toss them with the mustard greens to make a salad. <— You all know how I feel about potatoes in salad. Swoon!

I already had the vinaigrette dressing in the fridge so I tossed it over the greens, added some sliced onion and a few tomatoes and this salad was born. I honestly couldn’t get over how delicious it tasted. When Isaac got home from school I had him try it and he was impressed as well. He described it as a “awesome potato salad with leafy greens replacing the mayo.” I’ll take it!

If you find yourself with a bunch of mustard greens, I highly recommend making this salad. Heck, it’s so good — I’d suggest adding mustard greens to your grocery shopping list specifically for this salad. You won’t regret it — I promise. 🙂

Mustard Greens Salad with Roasted Potatoes and Tomatoes

5 from 1 vote
Mustard greens, with their pungent flavor and leafy texture, are lovely in this hearty salad with roasted potatoes, tomatoes and light vinaigrette dressing
Mustard greens salad with potatoes and tomatoes in a white bowl, with a wooden spoon, sliced purple onion and more greens next to it.
Cook Time 40 minutes
Total Time 40 minutes
Servings 4


  • 2-3 medium-large white potatoes, unpeeled and chopped (about 4-5 cups)
  • 1 Tablespoon olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 5 cups mustard greens, stems removed, leaves washed, dried, and shredded or chopped
  • 4 to matoes, quartered
  • 1/4 cup red onion, sliced thin

Vinaigrette Dressing

  • ¼ cup red wine vinegar
  • ½ Tablespoon shallot, minced
  • 1 clove garlic, minced
  • 1 Tablespoon maple syrup
  • 1 teaspoon dijon mustard
  • 1 Tablespoon fresh parsley, finely chopped
  • cup olive oil
  • 2 Tablespoons water
  • ½ teaspoon sea salt
  • ½ teaspoon pepper
  • salt and pepper to taste


  • Preheat oven to 375° Add chopped potatoes to a baking sheet, toss with olive oil, salt and pepper. Spread potatoes in a single layer and roast in the oven for 40 minutes or until soft and golden brown.
  • While the potatoes are roasting, chop your veggies and prepare dressing by placing all ingredients into a blender. Blend until smooth, set aside.
  • When potatoes are done roasting, remove from oven and allow them to cool for 5-10 minutes.
  • Place mustard greens in a large salad bowl, top with slightly cooled roasted potatoes, tomatoes, onions and pour 1/2 cup dressing over salad. Toss to combine. Taste and season with extra salt and pepper if needed.


Inspired by this recipe from Epicurious.


Serving: 1/4 of recipe Calories: 350kcal Carbohydrates: 34g Protein: 6g Fat: 19g Sugar: 10g


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Mustard Greens Salad with Roasted Potatoes and Tomatoes
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Recipe Rating

    1. MImi Ellis
      October 4, 2020 AT 11:47 am

      I can’t wait to try this recipe tonight! I’ve got fresh wasabi mustard greens, a couple big heirloom tomatoes, new potatoes, and some Eastern European sausage (called “Dracula”!) from our local farmer’s perfect. This will be the perfect recipe!

    2. Sarah Walker Caron (Sarah’s Cucina Bella)
      May 15, 2016 AT 12:41 pm

      I also love potatoes in salads. Especially when they’re still warm. As for mustard greens, I’ve only had them raw, I think — and love them in salads as well. This looks delicious!

    3. Melissa King
      May 13, 2016 AT 10:35 pm

      I always forget about mustard greens! I love how they can instantly flavor a salad!

      1. Brittany Mullins
        May 14, 2016 AT 11:40 am

        I totally agree. They have so much flavor and are perfect for salad.

    4. Taylor Kiser
      May 13, 2016 AT 10:38 am

      This salad looks so satisfying! Great option for lunch!

    5. Marye Audet-White
      May 13, 2016 AT 9:53 am

      This salad looks amazing, I would love to try it. Very few of my kids appreciate mustard greens the way I do, which means more for me!

Parchment paper lined with protein balls.


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