The simple and healthy Roasted Potatoes with Vegetables tossed with a Dijon Vinaigrette is a deliciously tangy and crunchy plant-based salad. This healthy salad is filled with loads of flavor and different textures tossed in a creamy dressing which you can enjoy as a main dish or a great go-to side salad.
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Roasted Potatoes with Fresh Rosemary, Cauliflower, and Kale
There are different ways to enjoy a potato salad and this Roasted Potatoes with Vegetables tossed with a Dijon Vinaigrette is one of my favorite salads for summer and can transition into fall too. It’s a perfect choice for weeknight meals.
The oven does all the work for you while you prepare the fresh ingredients and delicious Dijon vinaigrette blend. The creamy salad dressing is tangy, versatile, and has a punchy flavor which elevates this salad recipe.
If you haven’t tried roasted veggies, you are missing out. It’s one of the fun ways to enjoy veggies quickly and healthily. Unlike simply roasting a cauliflower salad, this easy recipe combines great superfoods, 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 for curly kale!
This vegetable salad makes a great side dish to complement just about anything. Kale, roasted potatoes, and cauliflower combine so beautifully to make this salad irresistible.
Key Ingredients for the Roasted Potatoes with Vegetables Salad
- Baby potatoes: They require little prep and are more tender on the inside.
- Fresh cauliflower florets: When buying cauliflower, choose one with a firm head and avoid any which have brown specks on the surface.
- Fresh rosemary: This fresh herb is the perfect choice for adding a rich flavor to roasted vegetables.
- Olive oil: For roasting the vegetables.
- Sea salt: Add to the texture and flavor of the vegetables.
- Fresh kale leaves: Use any kind of kale. Kale is the perfect salad green because it’s sturdy, has structure, and can stand up to the vinaigrette dressing.
For the delicious Dijon Vinaigrette blend you will need:
- Olive oil: Gives the dressing richness and flavor.
- Medium cloves garlic: Adds a nutty and earthy flavor to the dressing.
- Red wine vinegar: It has a sharp flavor and is tangy making it the perfect addition to the Vinaigrette.
- Dijon mustard: The tangy, sharp, and strong flavor and texture shine through the dressing. The mustard is the perfect vehicle to thicken the dressing as well.
- Fresh lemon juice: The bright, acidic, and fantastic fresh flavor balances out the dressing.
- Salt and pepper: For taste and flavor.
Find the full printable recipe with specific measurements below.
How to make Roasted Potatoes with Vegetables tossed with a Dijon Vinaigrette
Step 1: Prepare the equipment
- Preheat the oven to 400F then line a large baking sheet with parchment paper.
2: Prepare the potatoes and cauliflower
- Clean the potatoes then cut them into small pieces and place them into a large bowl with the cauliflower florets, rosemary, olive oil, and salt. Toss gently to combine.
3: Bake the vegetables
- Arrange the veggies in a single layer on the parchment-lined sheet pan. Roast stirring once halfway through, in the oven for 40-45 minutes or until potatoes are tender and cauliflower is golden brown and caramelized on the edges.
4: Prepare kale
- While vegetables are roasting, wash the kale with cold water and dry it, then remove the thick stems. Using your hands, massage the chopped kale with a little bit of olive oil until it becomes tender, wilted, dark green and the volume reduces. Set aside.
5: Make the dressing
- Combine olive oil, minced garlic cloves, Dijon mustard, red wine vinegar, lemon juice, sea salt, and ground black pepper in a small bowl.
6: Toss the rest of the ingredients
- When 40 minutes are up, put roasted cauliflower and potatoes into a large bowl and add the finely chopped tender kale. Toss everything together until the greens begin to wilt.
7: Add dressing, garnish, and serve!
- Add dressing and stir to coat. Serve at room temperature topped with extra rosemary if desired, and salt and pepper to taste.
How to store leftover potato, kale cauliflower salad
- Store extra kale salad in an airtight container or sealed bag in the fridge for 3-4 days.
- This easy salad is great for lunch the next day so it can be made ahead of time.
- Avoid freezing because of the high water content and structure of the kale which will end up mushy.
- Massaging the raw kale makes it more delicious, and easier to digest, softens its texture, and releases its bitter compounds
- If you’re new to kale salad, or if your kale is especially tough or bitter, try mixing in a few handfuls of softer baby salad greens
- Switch up potatoes by using red potatoes or tender sweet potatoes.
- After cutting your cauliflower into uniformly sized florets, wash it well under cold running water. Be sure to rinse out all the little spaces where dirt can hide. Remove the excess water, but don’t worry about drying your cauliflower completely before roasting.
- Be sure not to crowd your baking pan, otherwise, you run the risk of steaming your cauliflower rather than roasting it and you will end up with mushy and unevenly cooked pieces.
- You can use a salad spinner to dry the kale completely.
You can serve it both ways according to your preference. The mixture of cold salad and warm veggies makes a great texture and flavor combination that is unique and enjoyable. Leftovers can be enjoyed cold.
It will keep in the fridge for about 2 weeks in an airtight container or jar. Separation of the oil from the other ingredients is normal so just give it a good shake or whisk before using it.
Here are some more great salad recipes with Vinaigrette to try out at home
The high protein Fresh and Healthy Quinoa Salad with a Simple Vinaigrette is the perfect dish for your next get-together
This Healthy Cobb Salad with The Best Vinaigrette is a well-rounded, tasty salad that you can enjoy as a main meal.
The Apple Spinach Avocado Salad with Sweet Lemon Vinaigrette is filled with delicious flavors and is perfect for the fall season.
More Tasty Roasted Vegetables To Try
If you tried this Perfect Roasted Potatoes with Vegetables tossed with a Dijon Vinaigrette! or any other recipe on my website, please leave a 🌟 star rating and let me know how you enjoyed it in the📝 comments below. I love hearing from you!
Perfect Roasted Potatoes with Vegetables tossed with a Dijon Vinaigrette
- 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.)
Easy Dijon Vinaigrette:
- 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
- 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.2 lb baby potatoes,, 2 cups cauliflower florets, 3 sprigs fresh rosemary,, 2 Tbsp olive oil, 1 tsp sea salt
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 olive oil, garlic cloves, Dijon mustard, red wine vinegar, lemon juice, sea salt, and ground black pepper.¼ cup olive oil, 2 medium cloves garlic,, 1 Tbsp Dijon mustard, 2 Tbsp red wine vinegar, 1 Tbsp lemon juice, ¼ tsp sea salt, 1 pinch ground black 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.3 cups kale,
- Add dressing and stir to coat.
- Serve topped with extra rosemary if desired, and salt and pepper to taste.
- Use baby potatoes for this salad.
- Oven time may vary, check with a fork if the potatoes are cooked through before taking them out of the oven.