A fun fact you may not know is that I decided to write the protopantry blog one day while I was sitting in the car. I was listening to the radio on my commute and heard a truly horrifying statistic ;) As it turns out, 60 percent of millennials (hello, it me) don’t know how to make salad dressing.
Y’all. Y’ALL. This is not difficult stuff. But I get it—nobody taught us. Today, we’re going to learn. We’re embarking on our salad dressing journey with a garlic and herb vinaigrette that does double duty in this recipe: 1) it coats roasted potatoes so that they get crispy and flavorful in the oven, and 2) it dresses the finished salad. But let’s back up for a second; you’re here for the education.
What is a vinaigrette?
A vinaigrette is simply a type of salad dressing comprised primarily of an oil and an acid. In this case, we’re using olive oil and lemon juice, but a dressing made of avocado oil and white wine vinegar would also be a vinaigrette. Typically, the ratio is three parts oil to one part acid, but I tend to prefer a slightly higher acid content. Mustard—a common addition to many vinaigrettes—is an emulsifier, which means it will hold the oil and acid together. Beyond those basic components, most vinaigrettes contain additional flavor boosters and seasonings. This recipe calls for Italian seasoning, salt, pepper, and garlic, plus maple syrup for a touch of sweetness. Feel free to get creative here, and play with flavors you enjoy.
On to the recipe
This spring salad with garlic and herb roasted potatoes is kind of like a Niçoise salad without all the fuss. Plus, it’s vegan, gluten-free, and adaptable to nearly any diet or palate. You can easily add additional components (eggs, protein, vegetables, olives, etc.) as you see fit, but it’s not necessary. Warm potatoes, peppery greens, and a rich dressing are all you need for a fresh and filling appetizer or lunch.
Plus, now you know how to make salad dressing. You’re a champion. Get cooking.
This recipe is inspired by https://www.veggieinspired.com/herb-roasted-potato-and-arugula-salad/.
Did you make this recipe? Be sure to tag us on instagram @theprotopantry and use the #protopantry hashtag. Happy cooking!
Spring Salad with Garlic and Herb Roasted Potatoes Recipe
This easy salad makes a fresh and filling appetizer or lunch.
Makes: 4 servings
- 1/3 cup olive oil
- 4 tablespoons lemon juice
- 1 tablespoon minced garlic (about 3-4 cloves)
- 2 teaspoons maple syrup
- 1 1/2 teaspoons mustard
- 1 tablespoon Italian seasoning
- Salt to taste
- Pepper to taste
- 2 large russet potatoes (or an equivalent quantity of your favorite potatoes), cut into 1/2-inch rounds
- 5 ounces (3 packed cups) salad greens (we recommend arugula, baby kale, spring mix, or spinach for this recipe)
- Optional: lemon slices for garnish
- Preheat your oven to 400 degrees Fahrenheit.
- Whisk the oil, lemon juice, garlic, syrup, mustard, Italian seasoning, salt, and pepper together in a mixing bowl to make a vinaigrette.
- In a separate mixing bowl, coat the potato rounds in two tablespoons of the vinaigrette.
- Roast the potato rounds in the oven on a baking sheet in a single layer for 25-30 minutes, flipping once halfway through roasting.
- When the potatoes are finished roasting, toss them with the greens and drizzle with vinaigrette to taste. This recipe makes a bit of extra dressing for serving, so stop drizzling when you're happy with the result.
Notes and Nutrition Information
You can prepare the vinaigrette and potatoes up to three days ahead of time, and store them in the refrigerator. Otherwise, assemble this salad fresh.
Increase the protein content of this meal with chicken, fish, hard-boiled eggs, or chickpeas. All pair well with the flavors of this dish.
Make sure to add adequate salt to the vinaigrette, or top with Parmesan, olives, or capers for balanced flavor.
One fourth of this recipe as written contains approximately 313 calories, 19 grams of fat, 34 grams of carbohydrates, 5 grams of protein, 5 grams of fiber, 6 grams of sugar, and 64 milligrams of sodium.