Try this Roasted Potato and Apple Salad with Honey Mustard Vinaigrette recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 400 and line a baking tray with parchment paper.
Fill a medium pot with water and add 1 tsp salt. Add the chopped potatoes to the cold water. Bring to a boil and continue to boil for 4 minutes. Drain. Lay then parboiled potatoes on the prepared baking sheet and toss with the olive oil, oregano, chili flakes, salt, and pepper. Bake in the oven for 45-50 minutes or until crispy and golden.
To make the vinaigrette add all ingredients to a mason jar. Screw on the lid and shake until creamy and combined.
To assemble the salad place the arugula in a large serving bowl. Top with potatoes, apple, capers, and toasted almonds. Add dressing starting with half and continuing to taste. Serve immediately. Dressing will keep in the fridge for about 1 week.
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Serving Size: 1 (798g) | ||
Recipe Makes: 1 | ||
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Calories: 334 | ||
Calories from Fat: 271 (81%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.1g | 40 % | |
Saturated Fat 4.1g | 21 % | |
Monounsaturated Fat 19g | ||
Polyunsanturated Fat 6g | ||
Cholesterol 0mg | 0 % | |
Sodium 360.9mg | 12 % | |
Potassium 137mg | 4 % | |
Total Carbohydrate 13.8g | 4 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 11.6g | ||
Protein 3.4g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 334
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