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Roasted Potato Herb Salad
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 
Servings: 4
Ingredients
  • 6 cups baby potatoes halved
  • 1 tablespoon olive oil
  • ¼ cup fresh parsley chopped
  • ¼ cup fresh herbs of choice dill, basil, oregano
  • 2 large handfuls leafy greens mixed greens, arugula or spinach
Dressing:
  • ½ cup raw cashews
  • ¼ cup water
  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 2 teaspoons Dijon mustard
  • ½ teaspoon salt
  • 1 clove garlic
Instructions
  1. Add the cashews in a bowl with boiling water. Let sit 30 minutes or more. Alternatively, you can soak them in cold water overnight.
  2. Preheat the oven to 400°F.
  3. Place the chopped potatoes on a baking sheet. Drizzle with oil and toss to coat. Spread them in a single layer and sprinkle with salt. Roast for 30 minutes.
  4. Meanwhile, blend all the dressing ingredients in a high-speed blender, including the soaked cashews.
  5. Add the leafy greens and herbs to a large bowl. Serve with the roasted potatoes and dressing.
Recipe Notes

This salad is best served immediately, but is still good served cold.