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Warm Roasted Potato and Asparagus Salad

A surprisingly satisfying blend of greens, potatoes and mustardy dressing
Course: Main Course, Salad
Cuisine: American
Keyword: asparagus, honey mustard, roasted potato
Servings: 4
Author: In the Kitchen with Rachel

Ingredients

Roasted Potatoes

  • 2 cups petite red potatoes, halved
  • 1 medium onion, peeled and sliced
  • 2 Tbsp olive oil
  • salt and pepper to taste

Sautéed Asparagus and Greens

  • 2-3 Tbsp olive oil
  • 1-2 bundles fresh asparagus
  • 3-4 cups chopped greens, assorted (spinach, kale, collards, etc.)
  • salt and ground pepper to taste

Warm Honey Mustard Vinaigrette

  • 1 Tbsp olive oil
  • 1/4 cup diced onions (green, white, yellow, or red)
  • 1 tsp minced garlic
  • 1/4 cup dijon mustard
  • 1/4 cup honey
  • 1/4 cup apple cider vinegar

In Addition

  • 1/4 cup roasted pumpkin seeds
  • 1/4 cup dried cranberries or cherries
  • 8 cups fresh salad greens

Instructions

For the Potatoes

  • Preheat oven to 400 degrees.
  • Toss potatoes and sliced onion in a bowl with olive oil and salt and pepper.
  • Spread on cookie sheet or other shallow baking dish.
  • Roast for about 30-40 minutes or until tender. Remove from oven.

For the Asparagus and Greens

  • Take the ends of each asparagus between your thumb and forefinger and bend until it breaks. Discard the woody ends.
  • Cut or break asparagus into 2 inch pieces
  • Heat olive oil on medium heat in skillet on stovetop and add in asparagus pieces. Cook for about 4-5 minutes or until the asparagus starts to soften a little.
  • Add chopped greens into pan and continue cooking until greens are wilted and asparagus is cooked to the firmness you prefer.
  • Add salt and pepper to taste.

Warm Honey Mustard Vinaigrette

  • Heat oil in skillet on stovetop on medium.
  • Add in diced onions and sauté until translucent.
  • Add in minced garlic and continue cooking for one minute.
  • Stir in dijon mustard, honey and apple cider vinegar.
  • Bring to simmer and continue cooking on low for a 4-5 minutes. Remove from heat.

Salad Assembly

  • Make a bed of fresh greens.
  • Top with roasted potatoes and asparagus and greens.
  • Drizzle warm mustard dressing over salad.
  • Top with pumpkin seeds and cranberries.
  • Enjoy!