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roasted potatoes with fresh kale and cauliflower.
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Perfect Roasted Potatoes with Vegetables tossed 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. 
Total Time1 hour 10 minutes
Course: Appetizer, Salad, Side Dish
Cuisine: American
Diet: Gluten Free
Allergy: Dairy Free, Gluten Free, Nut Free, Vegan, Vegetarian
Servings: 6
Calories: 267kcal
Author: Marina Rizhkov

Equipment

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.)

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

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.
    2 lb baby potatoes,, 2 cups cauliflower florets, 3 sprigs fresh rosemary,, 2 Tbsp olive oil, 1 tsp sea salt
    pre roasted chopped potatoes and cauliflower florets in a bowl.
  • 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
    pre-roasted potato with cauliflower on an oven sheet pan.
  • 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
    Dijon mustard vinaigrette.
  • 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,
    roasted potato salad with fresh kale and dressing.
  • Add dressing and stir to coat.
  • Serve topped with extra rosemary if desired, and salt and pepper to taste.

Notes

  • 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. 

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