Fancy Roasted Potato Spring Salad
This really isn’t “fancy” per say, but the taste of this delicious mix of asparagus, roasted potatoes, Kale Walnut Pesto and fresh dill is beyond any ol’ potato salad. Add the gorgeous and crunchy watermelon radishes and we are certain this dish is worthy of the Fancy title even if it’s very low maintenance to make. Top with Rawcology Rockin’ Ranch Superfood Coconut Chips for some extra crunch and this dish is a great dinner or side for spring.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Ingredients
- 1 lb mini potato cut in half
- 4 asparagus spears
- 1 watermelon radish sliced
- ½ cup frozen peas
- ¾ sugar snap peas cut in half
- 4 cups baby spinach
- ½ cup Kale Walnut Pesto
- 3 tbsp evoo
- ½ tsp garlic powder
- Fresh dill
- Pickled red cabbage (optional)
- Maldon sea salt and cracked pepper
Method
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Pre-heat oven to 375° F.
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Slice mini potatoes in half and drizzle with 2 tablespoons of olive oil and season with salt, pepper and garlic powder.
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Arrange on baking sheet with asparagus spears.
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Bake for 20 minutes, remove from oven, and flip potatoes.
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Remove asparagus from pan and set off to the side.
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Bake potatoes for another 20 minutes.
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Meanwhile, place frozen peas in a small bowl and cover with hot water.
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Slice remaining vegetables and set off to the side.
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Once potatoes are roasted place in a bowl, and scoop pesto over potatoes and toss to coat.
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Drain frozen peas.
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They should still be a vibrant green colour.
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Cut asparagus in 1-inch pieces reserving tips.
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Add spinach, sugar snaps, dethawed peas, asparagus pieces and mix thoroughly.
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To serve, place potato salad in serving bowl and arrange watermelon radish, asparagus tips, and dill on top.
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Drizzle with remaining 1 tablespoon olive oil and season with Maldon sea salt, cracked pepper and our Rockin’ Ranch Coconut Chips.
