Roasted Potato and Vegetable Salad

1
Andre Alban

By
@fifa

Usually I boil the potatoes for salad, but I decided to roast them with the vegetables to bring out the sweet taste of the veggies.
It worked wonderfully, serve this salad at room temperature.

Rating:
★★★★★ 1 vote
Comments:
Serves:
4
Prep:
20 Min
Cook:
20 Min

Ingredients

4 medium
red skinned potatoes-skin on,cut in wedges
1 large
carrot-peeled, julienned
1 large
turnip-peeled, julienned
1/2 large
onion-peeled, cut in wedges
3 medium
scallions
6 medium
artichoke hearts-drained
4 small
garlic cloves-peeled, wrapped in foil
1 Tbsp
olive oil
1 tsp
balsamic vinegar
1 tsp
chili salt
1 tsp
fresh ground pepper
1 tsp
turmeric
1/2 . tsp
ancho powder
1/2 c
olive oil
1/3 c
sesame oil
1 medium
juice from 1 lemon
1 medium
ginger root-peeled, chopped
1 Tbsp
soy sauce, light
1 tsp
honey
1 tsp
parsley-chopped
1 tsp
basil-chopped
1 tsp
dill, fresh
3 sprig(s)
thyme, leaves
2 medium
avocados-in chunks

How to Make Roasted Potato and Vegetable Salad

Step-by-Step

  • 1Turn oven to 400.
  • 2In large bowl combine all potato salad ingredients, toss well,empty on medium baking pan, roast 20 minutes, unwrap garlic, slice. Turn oven off
  • 3Pour all dressing ingredients, except herbs, in blender, pulse 3-4 times, until garlic and ginger are finely chopped.
  • 4Empty in large bowl, add herbs, avocado, roast potatoes and vegetables, mix well, return to warm oven until ready to serve.

Printable Recipe Card

About Roasted Potato and Vegetable Salad

Course/Dish: Potatoes
Other Tag: Healthy
Hashtag: #potato