Mustard Greens Salad with Roasted Potatoes and Tomatoes
Mustard greens, with their pungent flavor and leafy texture, are lovely in this hearty salad with roasted potatoes, tomatoes and light vinaigrette dressing
- 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
- 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
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.
Serving: 1/4 of recipe | Calories: 350kcal | Carbohydrates: 34g | Protein: 6g | Fat: 19g | Sugar: 10g