Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Yield 6 servings

Ingredients

  • 1 1/2 lb Mini Yellow Potatoes
  • 8 oz Radishes small, stems removed
  • 2 tbsp Canola Oil divided
  • 1 tbsp Balsamic Vinegar
  • 1/4 tsp Each Salt and Pepper divided
  • 11 oz Baby Spinach washed with some water clinging to leaves
  • 2 cloves garlic minced

Blue Cheese Vinnaigrette

  • 2 tbsp Wine Vinegar Red or White
  • 1 tbsp Lemon Juice
  • 1 tbsp Parsley Fresh, chopped
  • 3 tbsp Canola Oil
  • 1/3 cup Blue Cheese crumbled
  • Pinch Pepper

Instructions

Blue Cheese Vinnaigrette

  • In a bowl, whisk together vinegar, lemon juice, parsley and oil to combine. Stir in cheese and pepper. Refrigerate until ready to use.
  • Preheat oven to 425ºF (220ºC).
  • Spread potatoes and radishes onto parchment paper lined baking sheet and drizzle with 1 tbsp (15 mL) of the oil, balsamic vinegar and half each of the salt and pepper. Toss with your hands to coat the vegetables. Roast for about 30 minutes or until golden and tender.
  • In a large nonstick skillet, wilt spinach over medium high heat, turning frequently. Drain any wa-ter from skillet. Return skillet to medium heat and add remaining oil, garlic and remaining salt and pepper. Cook, stirring for about 2 minutes or until garlic is softened. Remove from heat and di-vide among plates.
  • Toss potatoes and radishes with Blue Cheese Vinaigrette and spoon over spinach. Drizzle with any remaining dressing from the bowl to serve.
Nutrition Facts
Roasted Potato and Radish Salad
Serving Size
 
238 g
Amount per Serving
Calories
240
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
2.5
g
16
%
Cholesterol
 
5
mg
2
%
Sodium
 
280
mg
12
%
Carbohydrates
 
25
g
8
%
Fiber
 
4
g
17
%
Sugar
 
1
g
1
%
Protein
 
5
g
10
%
Vitamin A
 
3500
IU
70
%
Vitamin C
 
37.1
mg
45
%
Calcium
 
200
mg
20
%
Iron
 
2.7
mg
15
%
* Percent Daily Values are based on a 2000 calorie diet.

Tips & Notes

Recipe from Half Your Plate friend Emily Richards

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