I created this salad after a friend of mine served us a salad with potatoes. My friend Cait is a fabulous cook! I am always asking her for recipes! I thought, what a great idea to put potatoes in salad. Roasted vegetables are my favorite, so I decided to combine the potatoes with other vegetables, avocado and nuts. Try whatever vegetables you like! It’s a quick and easy summer main or side!
- 6 + cups salad greens- romaine, spinach and/or whatever greens you like
- fresh asparagus, 15-20 stalks trimmed and left whole
- 1-2 whole red peppers, chopped into 1 inch chuncks
- 10 small baby potatoes, halved or quartered (you can also use a couple large potatoes just cute them into small chuncks)
- 1 whole avacado, diced
- 1 tablespoon balsamic vinegar
- salt, pepper, garlic and other seasonings
- 1 handful almonds, walnuts, pecans or toasted pine nuts
- parmesan shavings
- oil and balsamic vinegar, or dressing of your choice
1. Preheat oven to 450 degrees
2. Wash and dry lettuce
3. Cut onions, peppers, asparagus and potatoes and toss with olive oil. Place onions, peppers and asparagus on one baking sheet and potatoes on another.
4. Brush onions, peppers and asparagus with balsamic vinegar and sprinkle all veggies with salt, pepper, garlic and other seasonings if desired.
5. Bake in the oven for 30-40 minutes stirring every 10 minutes until vegetables are cooked and browning on the edges. The potatoes usually take a bit longer.
6. Divide salad onto plates or bowls. Add roasted vegetables, chopped avocado and nuts. Top with parmesan cheese if desired.
7. Serve with balsamic and olive oil or dressing of choice! Great with a side of bread!
Servings: 4 large salads or 6 small
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