Roasted Potato and Wilted Kale Salad

  • 1 lb. red potatoes, cleaned and cut into bite-sized pieces
  • 3 T. canola oil
  • 1-2 tsp. seasoned salt (I used Penzeys Lemon Pepper)
  • 3 T. extra virgin olive oil
  • 2 T. apple cider vinegar
  • 1 T. grainy mustard
  • 3 garlic cloves (or 1/4 c. finely chopped garlic scapes)
  • 1/4 c. sliced green onions
  • 3-5 radishes, sliced thinly
  • 1/4 c. thinly sliced red onion
  • 4-5 c. baby kale greens (you can use a different hearty green if desired)

Preheat the oven to 400° F. Toss the red potatoes with the canola oil and seasoned salt in a shallow baking dish. Roast in the preheated oven for about 40 minutes, turning once about halfway through the cooking time, until slightly browned and easily pierced with a fork.

While the potatoes are roasting, prepare the dressing by combining the olive oil, vinegar, mustard, and garlic or garlic scapes in a food processor. Process until smooth and set aside.

When the potatoes are done roasting, toss them with the dressing and the remaining ingredients. The heat from the potatoes will wilt the greens. Serve immediately alongside your favorite grilled foods or add chopped hard-boiled eggs to make this a main dish salad.

  • Yields: 6 side dish servings; 3 main dish servings
  • Preparation Time: 45 minutes
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