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Roasted Potato Salad with Pistachio Orange Vinaigrette

Delightful Roasted Potato Salad with Pistachio Orange Vinaigrette

A vibrant Roasted Potato Salad with Pistachio Orange Vinaigrette, perfect for spring gatherings and vegan-friendly.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 pound Fingerling Potatoes or small red/white potatoes
  • 4 count Spring Onions or scallions/shallots
  • 1 cup Asparagus or green beans
  • 1 cup Radishes or cucumbers
  • 4 ounces Goat Cheese or feta/vegan cheese
  • 1 cup Fresh Herbs (Tarragon, Chives) or soft herbs like basil/parsley
  • 2 cups Arugula/Watercress or any mixed greens
For the Vinaigrette
  • 1/4 cup Pistachio Orange Vinaigrette adjust to taste

Equipment

  • Oven
  • Baking Sheet
  • Parchment paper
  • Large bowl
  • salad tongs

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Line your baking sheet with parchment paper.
  2. Rinse the fingerling potatoes and slice them in half lengthwise. Toss with olive oil, salt, and pepper.
  3. Spread potatoes cut-side down on the baking sheet and roast for 20 minutes.
  4. Add chopped spring onions and roast for an additional 20 minutes.
  5. In a bowl, combine sliced asparagus, shaved radishes, fresh herbs, and arugula or watercress.
  6. Mix in the warm roasted potatoes and onions with the greens.
  7. Drizzle with the pistachio orange vinaigrette and toss gently.
  8. Serve and garnish with crumbled goat cheese and freshly cracked pepper.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 8gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 20mgSodium: 200mgPotassium: 700mgFiber: 6gSugar: 3gVitamin A: 300IUVitamin C: 20mgCalcium: 150mgIron: 2mg

Notes

For best results, use fresh herbs and uniform potato pieces for even cooking.

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