Perfect Roasted Potatoes with Vegetables tossed with a Dijon Vinaigrette
Potatoes, cauliflower, and kale with a delicious dijon vinaigrette blend makes a great go-to side dish to compliment just about anything.
Servings: 6
Calories: 267kcal
Equipment
- parchment paper
- whisk
- garlic press
- small bowl
- Large bowl
Ingredients
- 2 lb baby potatoes, cut into bite-sized cubes
- 2 cups cauliflower florets
- 3 sprigs fresh rosemary, greens removed and minced, makes 2-3 Tbsp
- 2 Tbsp olive oil
- 1 tsp sea salt
- 3 cups kale, or winter greens, chopped. You can use chard, kale, etc.)
Easy Dijon Vinaigrette:
- ¼ cup olive oil
- 2 medium cloves garlic, minced
- 1 Tbsp Dijon mustard
- 2 Tbsp red wine vinegar
- 1 Tbsp lemon juice
- ¼ tsp sea salt
- 1 pinch ground black pepper
Instructions
- Preheat the oven to 400F then line a large baking sheet with parchment paper.
- Clean the potatoes, then cut them into small pieces. Place them into a large bowl with the cauliflower florets, rosemary, olive oil, and salt. Toss gently to combine.2 lb baby potatoes,, 2 cups cauliflower florets, 3 sprigs fresh rosemary,, 2 Tbsp olive oil, 1 tsp sea salt
- Arrange the veggies in a single layer on the parchment-lined sheet pan. Roast in the oven for 40-45 minutes. Stir or toss the mixture once halfway through. Roast until the potatoes are tender and cauliflower is golden brown, and caramelized on the edges.
- While vegetables are roasting, wash the kale with cold water and dry it, then remove the thick stems. Using your hands, massage the chopped kale with a little bit of olive oil until it becomes tender, wilted, dark green, and the volume reduces. Set aside.3 cups kale,
- Combine olive oil, minced garlic cloves, Dijon mustard, red wine vinegar, lemon juice, sea salt, and ground black pepper in a small bowl.¼ cup olive oil, 2 medium cloves garlic,, 1 Tbsp Dijon mustard, 2 Tbsp red wine vinegar, 1 Tbsp lemon juice, ¼ tsp sea salt, 1 pinch ground black pepper
- When 40 minutes are up, put roasted cauliflower and potatoes into a large bowl and add the finely chopped tender kale. Toss everything together until the greens begin to wilt.
- Add dressing and stir to coat. Serve at room temperature topped with extra rosemary if desired, and salt and pepper to taste.
Notes
- Use baby potatoes for this salad.
- Bake time may vary, check to make sure the potatoes are fork tender before taking them out of the oven.
Nutrition
Calories: 267kcal | Carbohydrates: 32g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 546mg | Potassium: 913mg | Fiber: 4g | Sugar: 2g | Vitamin A: 3353IU | Vitamin C: 87mg | Calcium: 80mg | Iron: 2mg