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–+ servings
Potato salad in a large bowl with greens and rosemary sprigs.
5 from 1 vote

Rosemary Roasted Potato Salad

Author: Alexandra Daum
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4
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Description

A healthy & vegan winter potato salad made with roasted potatoes, rosemary, spinach, and chewy lentils. Comfort food in a bowl for cold weather and dark days. 

Ingredients

Potato Salad

  • 1 kilogram (2.2 lb) potatoes cut into 4 cm pieces
  • 2 sprigs rosemary finely minced (~2 tablespoons)
  • 1 tablespoon oil
  • 1 teaspoon sea salt
  • 300 grams (2 cups) cooked lentils*
  • 60 grams (2 cups) baby spinach or other greens

Balsamic Vinaigrette

  • ¼ cup olive oil
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon dijon mustard
  • ½ teaspoon maple syrup or honey
  • ½ teaspoon sea salt
  • ½ teaspoon pepper
Metric - Cups

Instructions

Potato Salad

  • Preheat the oven to 200°C (400°F).
  • Place the potatoes onto a large baking sheet and use your hands to mix in the rosemary, oil, and salt. Bake for 35-40 minutes, or until the potatoes are golden brown.
    1 kilogram (2.2 lb) potatoes, 2 sprigs rosemary, 1 tablespoon oil, 1 teaspoon sea salt
  • Take the potatoes out of the oven and place them into a large bowl. Add the lentils and spinach, top with the vinaigrette, and mix until fully combined. The spinach will wilt from the warm potatoes. Serve immediately.
    300 grams (2 cups) cooked lentils*, 60 grams (2 cups) baby spinach or other greens

Balsamic Vinaigrette

  • Place all of the ingredients into a jar or container and shake until fully combined.
    ¼ cup olive oil, 3 tablespoons balsamic vinegar, 1 teaspoon dijon mustard, ½ teaspoon maple syrup or honey, ½ teaspoon sea salt, ½ teaspoon pepper

Notes

• Leftovers don't keep as well with larger potatoes cut into pieces, but it will if you use new potatoes. I find the smaller pieces tend to dry out a bit if you eat it the next day.
• Some people who made the other recipe found it either to have too much or not enough mustard. Of course you can alter the amount to your tastes, depending on how much you like mustard.
* I used regular brown lentils but French or puy lentils would be a great choice.

Nutrition

Serving: 1 | Calories: 455kcal | Carbohydrates: 62g | Protein: 12g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Sodium: 930mg | Potassium: 1432mg | Fiber: 12g | Sugar: 6g | Vitamin A: 1422IU | Vitamin C: 55mg | Calcium: 66mg | Iron: 5mg

Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.