Mustard Greens Salad with Roasted Potatoes and Tomatoes

Ingredients

white potatoesunpeeled, chopped

2.5 lb

olive oil

Gluten-freeolive oil

1 tbsp1 tbsp

sea salt

1 tsp

pepper

1/2 tsp

mustard greensstems removed, washed, dried, chopped

5 cup

tomatoesquartered

4

red onionthinly sliced

1/4 cup

red wine vinegar

1/4 cup

shallotminced

1/2 tbsp

garlicminced

1 clove

maple syrup

Dairy-freemaple syrup

1 tbsp1 tbsp

dijon mustard

1 tsp

parsleyfresh, finely chopped

1 tbsp

olive oil

Gluten-freeolive oil

1/3 cup1/3 cup

water

2 tbsp

sea salt

1/2 tsp

pepper

1/2 tsp

Method

1. 01Preheat oven to 375°F.
2. 02Toss potatoes with 1 tbsp olive oil, 1 tsp salt, and 1/2 tsp pepper. Spread in a single layer on a baking sheet and roast 40 minutes until soft and golden.40 min
3. 03While potatoes roast, blend red wine vinegar, shallot, garlic, maple syrup, dijon, parsley, 1/3 cup olive oil, water, 1/2 tsp salt, and 1/2 tsp pepper until smooth. Set aside.
4. 04Remove potatoes from oven and cool 5 to 10 minutes.10 min
5. 05Place mustard greens in a large bowl. Top with cooled potatoes, tomatoes, and onion. Pour 1/2 cup dressing over salad and toss to combine. Taste and season with salt and pepper as needed.

Fits

• Vegan
• Vegetarian
• Pescatarian
• Egg-free
• Soy-free