Mustard Greens Salad with Roasted Potatoes and Tomatoes
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Published May 11, 2016, Updated Oct 26, 2021
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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.
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.
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.
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
Ingredients
- 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
- ⅓ cup olive oil
- 2 Tablespoons water
- ½ teaspoon sea salt
- ½ teaspoon pepper
- salt and pepper to taste
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This salad is gorgeous!
Thank you so much, Sara!
Thank you for the info on mustard greens. I always tend to shy away from them but not anymore. Great recipe.
I have never tried mustard greens! I’ll have to try them now! Your salad looks fresh delicious!
This salad looks delicious, I love the roasted potatoes!
Looks delicious! I typically don’t pick up mustard greens from the grocery store because I have no idea what to do with them and I always reach for kale or spinach. I think I’ll have to pick them up next time I go shopping!
I’ve always been the same way. Definitely pick up a bunch next time. You won’t regret it, Katie!
What a beautiful salad! I’ve never had mustard green that hadn’t been cooked, but happy to hear you can eat them raw! Love this!
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!
This salad looks so satisfying! Great option for lunch!
I always forget about mustard greens! I love how they can instantly flavor a salad!
I totally agree. They have so much flavor and are perfect for salad.
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!
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!