Mustard Greens Salad with Roasted Potatoes and Tomatoes

Ingredients

white potatoesunpeeled, chopped

1 1/4 lb

olive oil

Gluten-freeolive oil

1/2 tbsp1/2 tbsp

sea salt

1/2 tsp

pepper

1/4 tsp

mustard greensstems removed, washed, dried, chopped

2 1/2 cup

tomatoesquartered

2

red onionthinly sliced

1/8 cup

red wine vinegar

1/8 cup

shallotminced

1/4 tbsp

garlicminced

1 clove

maple syrup

Dairy-freemaple syrup

1/2 tbsp1/2 tbsp

dijon mustard

Nut-freedijon mustard

1/2 tsp1/2 tsp

parsleyfresh, finely chopped

1/2 tbsp

olive oil

Gluten-freeolive oil

0.17 cup0.17 cup

water

1 tbsp

sea salt

1/4 tsp

pepper

1/4 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