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Roasted Potato and Kale Salad 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. 
kale-and-potato-salad-in-a-brown-bowl-with-a-fork-and-rosemary-on-the-side

Roasted Potatoes with Fresh Rosemary, Cauliflower and Kale 

If you haven’t tried roasted veggies, you are missing out. It is such a quick and healthy way to get a great side dish that is not only easy to make but also delicious. Unlike simply roasting a cauliflower salad, this recipe combines great superfoods together, and with a flavorful Dijon vinaigrette, you will surely love this recipe!

Also, roasted veggies are the best way to convert a veggie-hater. Raw cauliflower versus roasted cauliflower: these are almost two entirely different vegetables to me because they taste so different. The same goes with kale!

Rosemary Roasted Potato Cauliflower and Kale Salad with Dijon Vinaigrette 1000x667

JUST HOW SIMPLE IS IT TO MAKE THIS ROASTED CAULIFLOWER, KALE, AND POTATO SALAD? 

Start off by gathering the ingredients you need for this recipe: 

  • Baby potatoes
  • Cauliflower florets
  • Fresh rosemary
  • Olive oil
  • Sea salt
  • Kale

For the  Dijon Vinaigrette you will need: 

  • Olive oil
  • Garlic
  • Red wine vinegar
  • Lemon juice
  • Salt and pepper

Rosemary Roasted Potato Cauliflower and Kale Salad with Dijon Vinaigrette 9 1000x667

How to Make Simple Roasted Potato and Kale Salad with Cauliflower and Easy Dijon Vinaigrette

kale-and-potato-salad-in-a-brown-bowl-with-a-fork-and-rosemary-on-the-side

Simple Roasted Potato and Kale Salad with Cauliflower and an Easy Dijon Vinaigrette

Potatoes, cauliflower, and kale with a delicious dijon vinaigrette blend makes a great go-to side dish to compliment just about anything. 
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Course: Appetizer, Salad, Side Dish
Cuisine: American
Allergy: Dairy Free, Gluten Free, Nut Free, Vegan, Vegetarian
Total Time: 1 hour 10 minutes
Servings: 6
Calories: 267kcal

Equipment

  • baking sheet
  • parchment paper
  • knife
  • cutting board
  • 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.)
  • 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.
  • Line a large baking sheet with parchment paper.
  • Cut potatoes into bite-sized cubes and place them into a large bowl with the cauliflower, rosemary, olive oil, and salt. Toss to combine.
  • Evenly arrange the veggies on the pan. Roast them in the oven for 40-45 minutes or until potatoes are tender and cauliflower starts to brown
  • While vegetables are roasting, prepare the dressing. To do so, simply combine ¼ cup olive oil, 2 medium minced garlic cloves, 1 Tbsp Dijon mustard, 2 Tbsp red wine vinegar, 1 Tbsp lemon juice, ¼ tsp of sea salt, and a pinch of black ground pepper.
  • When 40 minutes are up, put roasted cauliflower and potatoes into a large bowl and add the finely chopped greens. Toss everything together until the greens begin to wilt. 
  • Add dressing and stir to coat.
  • Serve topped with extra rosemary if desired, and salt and pepper to taste.

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

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