Spring Vegetable Salad With Roasted Potatoes

This vegetable salad with roasted potatoes and spring vegetables is colorful and wholesome with Yukon Gold potatoes, asparagus, cherry tomatoes, sliced radishes, and baby arugula all tossed in a sweet dijon mustard dressing.

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It is elegant enough for company but works perfectly as an everyday filling plant-based meal.

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1. Preheat the oven to 400°. Put a pot of water on to boil. And prepare two baking trays with parchment paper or a silicone mat.

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2. Slice the cherry tomatoes in half. Place on one of the prepared baking trays. Drizzle with some of the olive oil and sprinkle with a little salt.

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3. Place the tomatoes in the oven and cook for about 10–15 minutes until they have dried and look roasted. Remove and set aside.

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Spring Vegetable Salad With Roasted Potatoes

quick & easy salad

VEGGIE FUN KITCHEN

This vegetable salad with roasted potatoes and spring vegetables is colorful and wholesome with Yukon Gold potatoes, asparagus, cherry tomatoes, sliced radishes, and baby arugula all tossed in a sweet dijon mustard dressing.

It is elegant enough for company but works perfectly as an everyday filling plant-based meal.

1. Preheat the oven to 400°. Put a pot of water on to boil. And prepare two baking trays with parchment paper or a silicone mat.

PREHEAT & PREP

2. Slice the cherry tomatoes in half. Place on one of the prepared baking trays. Drizzle with some of the olive oil and sprinkle with a little salt.

PREP TOMATOES

3. Place the tomatoes in the oven and cook for about 10–15 minutes until they have dried and look roasted. Remove and set aside.

ROAST

READ MORE:

VEGGIE FUN KITCHEN

How to Make Spring Vegetable Salad With Roasted Potatoes

Cucumber Carrot Salad With Radishes & Cilantro

Classic Vegan Macaroni Salad

The Best Healthy Vegan Potato Salad

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