Roasted Potato Salad with Asparagus and Lemon Vinaigrette

April 2021 - Lunch & Dinner

Roasted Potato Salad with Asparagus and Lemon Vinaigrette

Spring is here, and what better way to celebrate than with a big bowl of veggies! With spring comes fresh veggies, flowers blossoming and NO MORE SNOW. The change of season always reinspires me in the kitchen hence this Roasted Potato Salad with Asparagus. This vegan potato salad holds onto the comforts of winter as we transition but adds that lovely green colour and freshness to welcome spring.

This salad uses basic ingredients that all complement one another. I love roasted potatoes in a potato salad because they add a slight crispy element that is just very lovely. The asparagus is roasted to bring out it’s green colour and soften it just slightly. And the lemon vinaigrette adds a little sweetness to the veggies that completely hits the spot!

All the ingredients can be found at Nature’s Fare Markets!

Directions

  1. Slice the potatoes into quarters or eighths (depending on the size of the potatoes). You want the potatoes to be cut into roughly 1 1/2-inch pieces and measure out to 4 ½ cups once chopped.
  2. Preheat the oven to 400ºF and line a baking sheet with parchment paper.
  3. Toss the chopped potatoes in the oil, thyme, garlic, and sea salt.
  4. Bake in the oven for 20 minutes. Then flip and bake for another 10.
  5. Toss the asparagus pieces in a little oil and then in the last 8 minutes of the potatoes baking add the asparagus to the same baking sheet just to green them up and soften them slightly.
  6. Then let the potatoes and asparagus cool completely.
  7. Prepare the dressing. Add all the ingredients to a bowl and whisk together. Set aside until ready to add to the vegetables.
  8. Heat a pan over medium-low heat and add ¼ cup of sliced almonds.  Keep an eye on them as they will brown up quite quickly. Make sure to toss them occasionally. Then remove from the stove.
  9. Thinly slice the cucumber and radishes. Option to use a mandolin to get them extra thin.
  10. Once the potatoes and asparagus have cooled, add all the ingredients to a large bowl and toss in the vinaigrette. I suggest only adding half the vinaigrette to start with and adding more if desired.
  11. This salad is best fresh but does last in the fridge for a few days after.

Robin is the creator of the blog Greens, Eggs, and Yams. Her passion is creating vegan and gluten free foods that don’t compromise on taste. She loves being in the kitchen, creating recipes that everybody can enjoy!

print this page  Print this recipe Tagged With: ,

More Recipes

© 2021 NATURE'S FARE MARKETS PRIVACY POLICY CHFA MEMBER