Summer Salad with Roasted Potatoes incorporates all the freshness of summer veggies with the comfort of roasted potatoes. And with everything in this salad, you definitely get your daily dose of health!

Summer Salad with Roasted Potatoes

Summer Salad with Roasted Potatoes incorporates all the freshness of summer veggies with the comfort of roasted potatoes. And with everything in this salad, you definitely get your daily dose of health!

Recipe Contributor – Glowingly Well (Instagram) Glowingly Well (Website) Glowingly Well (Facebook)

As Laura of Glowingly Well writes, “Pick something you love and make a salad out of it!”

“I was in the mood for some crispy roasted potatoes that POP in your mouth, so I decided to make some and throw them on a salad. I had some of these veggies already cut up in the fridge and others I cut up fresh.”

“Of course I had to make another salad to take for lunch, so I get to enjoy it again. Full disclosure, before I made this salad, I had a cookie. I gotta balance my yin with some yang.⁣”

Potatoes are a great source of vitamins C and B-6, potassium, and other minerals. When eaten with the skin, they are high in complex carbohydrates and fiber; one medium sized baked potato (with the skin) provides 25 mg of vitamin C, which is more than 25% of the RDA (recommended daily allowance). Who knew they had vitamin C?

Not to sure about my yin and yang at the moment, but I can definitely attest that Summer Salad with Roasted Potatoes will be a new summer staple at my house.

Summer Salad with Roasted Potatoes incorporates all the freshness of summer veggies with the comfort of roasted potatoes. And with everything in this salad, you definitely get your daily dose of health!
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5 from 1 vote

Summer Salad with Roasted Potatoes

Summer Salad with Roasted Potatoes incorporates all the freshness of summer veggies with the comfort of roasted potatoes. And with everything in this salad, you definitely get your daily dose of health! Vegan, Gluten Free
Prep Time20 mins
Cook Time45 mins
Course: Salad
Cuisine: American
Keyword: Roasted Potatoes, Salad Dressing, Summer Food, Vegetables
Servings: 2
Calories: 549kcal

Ingredients

Roasted Potatoes

Salad

  • romaine lettuce
  • kale
  • red onion
  • red cabbage
  • mushrooms
  • broccoli
  • avocado
  • beets
  • pumpkin seeds
  • pistachios

Zingy Dijon Dressing –

Instructions

Roasted Potatoes

  • Preheat oven to 425 degrees F.
  • Wash and dry potatoes. Cut each potato into 4 pieces. Toss with avocado oil (I spray it on). Sprinkle paprika, salt, pepper, garlic powder and herbs de provence over potatoes. Use as much or as little of all the seasonings that you prefer.
  • Roast for 20 minutes, flip the potatoes over, then roast for another 20 to 25 minutes until crispy.

Salad –

  • Wash and dry all fresh veggies. Cut and slice accordingly. Use as much or as little of each item as desired.
  • Place into large bowl and add as many roasted potatoes as you like.

Zingy Dijon Mustard –

  • Whisk all ingredients together.
  • Pour desired amount on top of salad.
  • Enjoy!

Notes

  • Save the rest of the roasted potatoes for a side dish or another salad.

Nutrition

Calories: 549kcal | Carbohydrates: 55g | Protein: 16g | Fat: 34g | Saturated Fat: 5g | Sodium: 166mg | Potassium: 2048mg | Fiber: 16g | Sugar: 9g | Vitamin A: 5780IU | Vitamin C: 97.3mg | Calcium: 161mg | Iron: 10mg

Looking for salads? Try here!

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