Roasted Red Potato & Asparagus Salad
Ingredients
- 5-6 red potatoes , quartered
- 1 bunch of asparagus , stems removed and cut into 1-inch pieces
- 1 head of romaine lettuce , chopped
- 2-3 tbsp extra virgin olive oil
- 1/2 tsp garlic powder
- pinch of salt and pepper
Dijon Vinaigrette
- 2 tbsp dijon mustard
- 1 tbsp honey
- 1 tbsp red wine vinegar
- 3-4 tbsp extra virgin olive oil
- pinch of salt & pepper
Instructions
- Preheat the oven to 400 degrees.
- Place the potatoes on a baking sheet and season with 1-2 tbsp of olive oil and a pinch of salt. Toss to combine and spread them into an even layer. You want to spread them out as much as you can so that they will brown more evenly.
- Roast for 30-35 minutes, tossing with a spatula halfway through. This helps them get crispy on all sides.
- While the potatoes are roasting, prep the asparagus. Place the chopped asparagus on a baking sheet and season with a tbsp of olive oil, 1/2 tsp garlic powder, and a pinch of salt and pepper. Toss to combine.
- Roast for 20 minutes, until slightly golden. You can put the asparagus in the oven when the potatoes are at their halfway point.
- To make the vinaigrette, add all of the vinaigrette ingredients to a jar with a tight fitting lid. Give it a good shake to combine.
- Chop up the romaine, arrange it on a platter or bowl and drizzle the vinaigrette over the greens. Toss to combine, then top with the roasted potatoes and asparagus.
- Serve and enjoy!
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