Ingredients

The following ingredients have 4 Servings
  • 2-3 medium-large white potatoes (unpeeled and chopped (about 4-5 cups))
  • 1 Tablespoon olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 5 cups mustard greens (stems removed, leaves washed, dried, and shredded or chopped)
  • 4 to matoes (quartered)
  • 1/4 cup red onion (sliced thin)
  • ¼ cup red wine vinegar
  • ½ Tablespoon shallot (minced)
  • 1 clove garlic (minced)
  • 1 Tablespoon maple syrup
  • 1 teaspoon dijon mustard
  • 1 Tablespoon fresh parsley (finely chopped)
  • ⅓ cup olive oil
  • 2 Tablespoons water
  • ½ teaspoon sea salt
  • ½ teaspoon pepper
  • salt and pepper to taste

Instruction

  • Preheat oven to 375° Add chopped potatoes to a baking sheet, toss with olive oil, salt and pepper. Spread potatoes in a single layer and roast in the oven for 40 minutes or until soft and golden brown.
  • While the potatoes are roasting, chop your veggies and prepare dressing by placing all ingredients into a blender. Blend until smooth, set aside.
  • When potatoes are done roasting, remove from oven and allow them to cool for 5-10 minutes.
  • Place mustard greens in a large salad bowl, top with slightly cooled roasted potatoes, tomatoes, onions and pour 1/2 cup dressing over salad. Toss to combine. Taste and season with extra salt and pepper if needed.