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Mustard Greens Salad with Roasted Potatoes and Tomatoes

Mustard Greens Salad with Roasted Potatoes and Tomatoes
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Cook time: 
Total time: 
Serves: 4 servings
We weren't too sure about this recipe either...until we tried it! There is a very pungent flavor to this quirky salad.

Photo Credit: Eating Bird Food

  • 2-3 medium-large white potatoes, unpeeled and chopped (about 4-5 cups)
  • Olive oil
  • 5 cups mustard greens, stems removed, leaves washed, dried, and shredded or chopped
  • 4 tomatoes, quartered
  • ¼ cup red onion, sliced thin
  • ¼ cup red wine vinegar
  • ½ tbsp shallot, minced
  • 1 clove garlic, minced
  • 1 tbsp maple syrup
  • 1 tsp Dijon mustard
  • 1 tbsp fresh parsley, finely chopped
  • 2 tbsp water
  • Salt and pepper
  1. Preheat oven to 375 degrees.
  2. Add chopped potatoes to a baking sheet, toss with olive oil, salt and pepper.
  3. Spread potatoes in a single layer and roast in the oven until soft and golden brown (approx. 40 minutes).
  4. While the potatoes are roasting, chop your veggies and prepare dressing.
  5. To prepare dressing, combine red wine vinegar, shallots, garlic, maple syrup, Dijon mustard, parsley, ½ cup olive oil, water, salt and pepper in a blender and blend until smooth.
  6. When potatoes are done roasting, remove from oven and allow them to cool for 5-10 minutes.
  7. Place mustard greens in a large salad bowl, top with slightly cooled roasted potatoes, tomatoes, onions and pour ½ cup dressing over salad. Toss to combine.
  8. Taste and season with extra salt and pepper if needed.


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