Roasted Potato, Spinach & Asparagus Salad
Prep time
Cook time
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A hearty, healthy potato salad, loaded with vegetable and great flavor. It is hearty enough to serve as a main dish!
Recipe by::
Recipe type: Salad
Serves: 4 to 6 srrvings
  • 1 pound very small Yukon Gold or fingerling potatoes, halved crosswise
  • 3 tablespoons olive oil, divided
  • fine sea salt & freshly cracked black pepper
  • ¾ pound asparagus, ends trimmed, spears cut crosswise into thirds
  • 1-1/2 cups grape or cherry tomatoes, halved
  • 6 cups prewashed baby spinach leaves
  • 2 teaspoons white wine vinegar or sherry vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon maple syrup
  • 3 tablespoons lightly toasted pine nuts
  1. Preheat oven to 425F. On a large rimmed baking sheet, toss the potatoes with ½ tablespoon oil; season with salt and pepper.
  2. Cook in the preheated oven for 15 minutes. Meanwhile, in a medium bowl, toss the asparagus with ½ tablespoon oil and season with salt and pepper.
  3. Remove pan from oven and add the asparagus to the pan, nestling pieces between potatoes. Return pan to oven and roast for 5 to 8 minutes longer until potatoes are golden brown and tender when pierce with a fork and asparagus pieces are tender. Cool on pan.
  4. In a small jar, combine the vinegar, mustard, syrup and remaining oil. Cover and shake vigorously to combine. Season to taste with salt and pepper.
  5. In a large serving bowl. combine the spinach, tomatoes, potatoes and asparagus. Add the dressing, tossing to coat. Serve sprinkled with pine nuts.
Recipe by power hungry at