Roasted Potato and Radish Salad

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Rating: 5
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Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
This twist on potatoes will surprise your mouth and your family. The tender fluffy potatoes when cut into absorb the vinaigrette and are a wonderful match with the roasted radishes and spinach. Whether a side dish or a vegetarian main, you will love this.



Blue Cheese Vinnaigrette
  1. In a bowl, whisk together vinegar, lemon juice, parsley and oil to combine. Stir in cheese and pepper. Refrigerate until ready to use.
  1. Preheat oven to 425ºF (220ºC).
  2. 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.
  3. 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.
  4. 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
Amount Per Serving (238g)
Calories 240 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 2.5g 13%
Cholesterol 5mg 2%
Sodium 280mg 12%
Total Carbohydrates 25g 8%
Dietary Fiber 4g 16%
Sugars 1g
Protein 5g 10%
Vitamin A 70%
Vitamin C 45%
Calcium 20%
Iron 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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