November 23rd, 2024
Recipes
Rainbow Roasted Potato Salad
Valentina P
- Difficulty
•
- Time 40"
Rainbow Roasted Potato Salad! Vegan, veggie-loaded salad with sheet pan roasted potatoes, white beans, and crunchy bread in a simple mustard vinaigrette. Super versatile and perfect for seasonal finds at the farmer's market.
How To MakeDiet Type: Plant-based
Shopping List
-
For the Salad
- 8 ounces yukon gold potatoes
- 8 ounces seasonal veggies (we used rainbow cauliflower, Note 1)
- 1 (15 ounce) can butter beans, drained and rinsed
- 2 handfuls chopped bread (such as sourdough or rye)
- 1 handful greens of choice (we used dino kale)
- 3 tablespoons olive oil, divided For the Dressing
- 3 tablespoons olive oil (we love using garlic-infused olive oil here)
- 2 tablespoons lemon juice
- 2 teaspoons dijon mustard
- salt and pepper, to taste
Instructions
- Step 1: Preheat the oven to 400 degrees Fahrenheit.
- Step 2: Chop the potatoes into 1 inch pieces and place on a baking sheet. Toss with 1 tablespoon of the olive oil and season with salt and pepper. Roast for 15 minutes.
- Step 3: Meanwhile, chop the cauliflower florets (or other veg of choice) into small pieces. Then drain the beans and dice the bread into crouton-sized pieces. Set aside.
- Step 4: After the 15 minutes, remove the potatoes from the oven and add the veggies, beans, and bread to the baking sheet. Toss everything together with the remaining 2 tablespoons of olive oil and season with salt and pepper. Spread in a single layer. Turn up the heat to 410 degrees Fahrenheit and roast for another 15 minutes, or until the potatoes are tender.
- Step 5: Chop the greens into tiny pieces and place them in a salad bowl with the warm roasted veggies.
- Step 6: Stir together the dressing ingredients and drizzle it into the salad, to taste. Toss everything together.
- Serve: Enjoy with any extra dressing on the side.
Recipe Notes
Note 1: The cauliflower can also be substituted with any other other cruciferous vegetable such as trimmed asparagus, green beans, or sliced brussel sprouts. Even mushrooms or chopped red cabbage would work well. Certain veggies will cook at different rates, so keep an eye on it. Note 2: Dandelion greens or arugula in place of the kale would also be great here.
Dig it? Leave a review
Your feedback helps us offer better suggestions for you.
What you should eat next
Rainbow Roasted Potato Salad
PT40M 8 ounces yukon gold potatoes 8 ounces seasonal veggies (we used rainbow cauliflower, Note 1) 1 (15 ounce) can butter beans, drained and rinsed 2 handfuls chopped bread (such as sourdough or rye) 1 handful greens of choice (we used dino kale) 3 tablespoons olive oil, divided 3 tablespoons olive oil (we love using garlic-infused olive oil here) 2 tablespoons lemon juice 2 teaspoons dijon mustard salt and pepper, to taste Gluten Free Vegan 3 Servings
Ingredients:
