Looking for a vibrant and nutritious dish that will tantalize your taste buds? Dive into the world of our Mustard Greens Salad with Roasted Potatoes and Tomatoes! This delightful recipe combines the peppery crunch of mustard greens with the hearty goodness of roasted potatoes and the sweet burst of cherry tomatoes, creating a salad that's not only visually appealing but also packed with flavor. Whether you're hosting a dinner party or simply looking for a healthy side dish, this salad is sure to impress. Get ready to elevate your salad game and discover how easy it is to create this deliciously satisfying meal!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups mustard greens, washed and chopped
- 2 medium potatoes, diced
- 1 cup cherry tomatoes, halved
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon balsamic vinegar
Instructions
- Preheat your oven to 425°F (220°C). This high temperature will help to achieve crispy roasted potatoes and tomatoes.
- In a large mixing bowl, toss the diced potatoes with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until they are evenly coated.
- Spread the seasoned potatoes in a single layer on a baking sheet. Place them in the preheated oven and roast for about 20 minutes, or until they are golden brown and tender, flipping them halfway through for even cooking.
- While the potatoes are roasting, prepare the cherry tomatoes. In the same mixing bowl, combine the halved cherry tomatoes with the remaining 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
- After the potatoes have roasted for 20 minutes, remove the baking sheet from the oven and add the seasoned cherry tomatoes. Return the baking sheet to the oven and roast for an additional 10 minutes, or until the tomatoes are soft and slightly caramelized.
- While the vegetables are roasting, wash and chop the mustard greens. Remove any tough stems and tear the leaves into bite-sized pieces.
- Once the potatoes and tomatoes are done roasting, remove them from the oven and let them cool for a few minutes.
- In a large salad bowl, combine the chopped mustard greens with the roasted potatoes and tomatoes.
- Drizzle the balsamic vinegar over the salad and gently toss everything together to combine, ensuring the greens are well coated with the dressing.
- Serve the salad warm or at room temperature, garnished with additional black pepper if desired. Enjoy your Mustard Greens Salad with Roasted Potatoes and Tomatoes!
Tips
- Choose Fresh Ingredients: For the best flavor, opt for fresh, organic mustard greens and ripe cherry tomatoes. Fresh ingredients make a significant difference in taste and nutrition.
- Customize Your Seasoning: Feel free to experiment with different herbs and spices. Adding garlic powder or smoked paprika to the potatoes can give them an extra kick!
- Don’t Skip the Toss: When combining the salad ingredients, ensure you toss them gently but thoroughly. This helps to evenly distribute the balsamic vinegar and enhances the overall flavor.
- Add Protein: To make this salad a complete meal, consider adding grilled chicken, chickpeas, or feta cheese for added protein and texture.
- Serve Warm or Cold: This salad is versatile! It can be served warm right out of the oven or chilled in the fridge for a refreshing dish on a hot day.
- Make Ahead: You can roast the potatoes and tomatoes in advance and store them in the fridge. Just toss them with the mustard greens and dressing when you're ready to serve!
Nutrition Facts
Calories: 150kcal
Carbohydrates: 20g
Protein: 3g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
