Name: Mustard Greens Salad with Roasted Potatoes and Tomatoes
Total time: 50 min
Yield: 4 servings
Ingredients: 2.5 lb white potatoes, unpeeled, chopped; 1 tbsp olive oil; 1 tsp sea salt; 1/2 tsp pepper; 5 cup mustard greens, stems removed, washed, dried, chopped; 4 tomatoes, quartered; 1/4 cup red onion, thinly sliced; 1/4 cup red wine vinegar; 1/2 tbsp shallot, minced; 1 clove garlic, minced; 1 tbsp maple syrup; 1 tsp dijon mustard; 1 tbsp parsley, fresh, finely chopped; 1/3 cup olive oil; 2 tbsp water; 1/2 tsp sea salt; 1/2 tsp pepper

Estimate, per serving

Cal: 256
Protein: 3g
Carbs: 13g
Fat: 22g
Sodium: 910mg
Fiber: 4g

Ingredients

white potatoesunpeeled, chopped: 3 3/4 lb
olive oil: 1 1/2 tbsp1 1/2 tbsp
sea salt: 1 1/2 tsp
pepper: 3/4 tsp
mustard greensstems removed, washed, dried, chopped: 7 1/2 cup
tomatoesquartered: 6
red onionthinly sliced: 3/8 cup
red wine vinegar: 3/8 cup
shallotminced: 3/4 tbsp
garlicminced: 2 clove
maple syrup: 1 1/2 tbsp
dijon mustard: 1 1/2 tsp1 1/2 tsp
parsleyfresh, finely chopped: 1 1/2 tbsp
olive oil: 1/2 cup1/2 cup
water: 3 tbsp
sea salt: 3/4 tsp
pepper: 3/4 tsp

Method

01Preheat oven to 375°F.
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
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.
04Remove potatoes from oven and cool 5 to 10 minutes.10 min
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