Roasted Potato Herb Salad
Roasted potato herb salad made vegan. This is not your typical potato salad. It's made with a cashew dressing and served on a bed of greens. Add herbs for a fresh summer salad.
Servings 4
Ingredients
- 6 cups baby potatoes, halved
- 1 tablespoon olive oil or avocado oil
- 1/4 cup fresh parsley
- 1/4 cup other fresh herbs of choice (dill, basil, oregano)
- 2 large handfuls of leafy greens (mixed greens, arugula or spinach)
Cashew Dressing
- 1/2 cup raw cashews
- 1/4 cup water
- 3 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 teaspoons Dijon mustard
- 1/2 teaspoon salt
- 1 clove garlic
Instructions
- Add the cashews in a bowl with boiling water. Let sit 30 minutes or more. Alternatively, you can soak them in cold water overnight.
- Preheat the oven to 400°F.
- Place the chopped potatoes on a baking sheet. Drizzle with oil and toss to coat. Spread them in a single layer and sprinkle with salt. Roast for 30 minutes.
- Meanwhile, blend all the dressing ingredients in a high-speed blender, including the soaked cashews.
- Add the leafy greens and herbs to a large bowl. Serve with the roasted potatoes and dressing.
Notes
This salad is best served immediately, but is still good served cold.
If your blender is on the weaker side, I recommend going for the overnight soak, or soaking them longer in the boiling water.