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Mixed Green Salad With Herb Roasted Potatoes

28 Jun 2021

Between the lettuce in our garden and the lettuce from our CSA our fridge is overflowing, so we’ve been making a lot of salads. Don’t get me wrong I love a good salad, but as a meal it’s not enough for me. One of my favorite things to add is roasted potatoes because they’re delicious, filling and super easy to make. In our CSA we got a bag of mixed greens, a bag of spinach and a bag of arugula, so I used all three for this salad. Any lettuce you have on hand is fine, but I have to say this combo was delicious. Here’s the recipe for a delicious mixed green salad with herb roasted potatoes.

Mixed Green Salad With Herb Roasted Potatoes

Ingredients (serves 2)

Mixed greens, spinach and arugula (any of these are fine, we happened to have all three)
1 avocado
2 campari tomatoes
1 tbsp sprouted sunflower seeds
1/2 tbsp chia seeds
2-3 radish
2 mini cucumbers (or half a regular cucumber)
10-12 baby potatoes (I buy a mix at the store-they’re called gemstone potatoes)
dill, parsley, salt and pepper
Lemon dijon vinaigrette

To make the potatoes: Preheat oven to 450. Slice potatoes into halves or quarters, lightly coat with avocado oil and season with dill, parsley, salt and pepper. Roast in the oven on a baking sheet for 20 minutes, turning halfway through.

To make the salad: Thinly slice radish, cucumbers, tomatoes and avocado. Place lettuce in a bowl and coat with dressing (save a little dressing and set aside). Put dressed lettuce in a plate or bowl and add sliced radish, cucumbers, tomatoes and avocado. Sprinkle sprouted sunflower seeds, chia seeds and add fresh cracked pepper. Let roasted potatoes cool slightly and add to plate. Drizzle any remaining dressing over salad. Enjoy!

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  1. Jessica Camerata wrote:

    Oh man, those potatoes look so good. I need to start making that for my salads!

    xo Jessica
    an indigo day

    6.28.21 | Reply
    • Jess wrote:

      Yes so delicious and easy. And you can make a bunch and use the leftovers in a bunch of different ways.

      6.28.21 | Reply
  2. Kelly wrote:

    What a colorful and delicious tasting plate! I honestly don’t think I’ve ever put dill on potatoes before. Going to have to try that for sure!

    xo – Kelly

    6.28.21 | Reply
    • Jess wrote:

      It’s delicious especially if you happen to have any fresh dill. I put it on my veggies/salads/potatoes all the time!

      6.28.21 | Reply
  3. annaata wrote:

    This simple arugula salad with roasted connections potatoes checks all of those boxes, and I guarantee you’ll enjoy it!

    11.30.23 | Reply
  4. timothyferriss wrote:

    For a more flavorful dressing, add a tablespoon of Dijon mustard to your vinaigrette immaculate grid

    12.5.23 | Reply
  5. jeffreestar wrote:

    The recipe highlights the use of mixed greens, spinach, and arugula from a CSA box, but any lettuce on hand backpack battles would work.

    12.18.23 | Reply
  6. jeffreestar wrote:

    The recipe highlights the use of mixed greens, spinach, and arugula from a CSA box, but any lettuce on hand would work backpack battles

    12.18.23 | Reply