Crispy Roasted Potato Salad (vegan, gluten-free)
1 bag baby gold potatoes
1 head red leaf or green leaf lettuce, washed and chopped
2 kale leaves, de-stemmed and chopped
any other chopped veggies you like (I used red cabbage, mushrooms, broccoli, beets, red onion)
1/3 cup pistachios
1/3 cup pumpkin seeds
1 1/2 tsp avocado oil
spices for potatoes - 1/2 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp black pepper, 1 tsp herbs de Provence (or use some dried rosemary), 1/4 tsp sea salt
Dijon Vinaigrette dressing - 2 T dijon mustard, 1 T raw apple cider vinegar, 1/2 cup extra virgin olive oil, 1 clove garlic minced, 1/4 tsp black pepper, 1/4 tsp sea salt
Makes 2 large salads.
1, Preheat oven to 425F.
2. Wash and dry baby potatoes. Cut in quarters. Line a baking tray with parchment paper. Add potatoes and toss with 1 1/2 tsp of avocado oil (I use a spray bottle) and the spices [1/2 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp black pepper, 1 tsp herbs de Provence (or use some dried rosemary), 1/2 tsp sea salt]. Put in oven and set timer for 20 minutes.
3. Meanwhile, prepare your salad ingredients. Make the dressing by combining the dressing ingredients in a small bowl and whisking ingredients together.
4. When the timer goes off, flip the potatoes and put them back in the oven for another 20-25 minutes.
5. Assemble your salads. Top with the potatoes. Slice the avocado on top and serve with dressing.
You will probably have leftover roasted potatoes and dressing. Keep them for later use or prep a salad to have for your next meal.