Spring Salad with Roasted Potatoes and Vegetables

Spring Salad with Roasted Potatoes and Vegetables

Course: Main Course, Salad

Cuisine: American

Keyword: plant based potato salad, Warm potato salad

Prep Time: 40

Cook Time: 40

Total Time: 1 20

Servings:

Calories: 386kcal

Author: Cindy Rainey

This 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.

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Ingredients

Potato and Vegetable Mixture

3-4 Tablespoons Olive Oil for cooking, see notes
1 cup cherry tomatoes
4 cups Yukon Gold Potatoes cubed, no need to peel
1 bunch asparagus heaping 1 cup
2 cups baby arugula can sub in baby spinach
3 medium radishes
1½ teaspoons sea salt
¾ teaspoons ground black pepper
parsley to garnish

Dressing

2 Tablespoons olive oil robust flavor
1 Tablespoon dijon mustard
1 Tablespoon maple syrup
¼ teaspoon salt
¼ teaspoon ground black pepper

Instructions

Preheat the oven to 400°
Put a pot of water on to boil.
Prepare two baking trays with parchment paper or a silicone mat.
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.
Place the tomatoes in the oven and cook for about 10-15 minutes until they have dried and look roasted. Remove and set aside.
In the meantime wash and cube the Yukon gold potatoes. Leave the skins on but remove any blighted or weird pieces.
Once the water has boiled, boil the prepared potatoes uncovered for about 5-7 minutes, just until the outsides have begun to soften. the center part will still be a little hard. Drain.
Place the drained potatoes in a medium-sized bowl. Add some of the oil, one teaspoon of salt and pepper. Mix and turn out onto the other baking sheet. Roast for about 25-30 minutes until golden brown and crispy.
While the potatoes are roasting, wash and prepare the asparagus. You will need a generous cupful. I start with the tips - or the upper fourth of the stalk. Then I cut the next fourth. You should have a heaping cupful.
Heat a frying pan on medium heat. Swirl a little olive oil in the pan and pan-fry the asparagus until softened but not mushy. Set aside.
Wash and cut the ends off from the radishes. With a very sharp knife or mandolin, thinly slice the radishes.
Wash the baby arugula if not already pre-washed. Dry and set aside.
You are almost ready to put it together! Mix the sauce ingredients. Mix the robust olive oil, Dijon mustard, maple syrup, salt and pepper in a small bowl.
Place the arugula into a medium-sized bowl. Top with the cooked potatoes, tomatoes, asparagus, and radishes. Toss together with the dressing. Add parsley to garnish if desired.
This can be served warm or room temperature.

Notes

If you eat oil free then cook the vegetables without oil, knowing they won't be as crisp. Substitute two Tablespoons of water for the oil in the dressing.

Nutrition