Roasted Potato & Kale Salad

Roasted Potato & Kale Salad

This recipe celebrates seasonal ingredients from the Winter garden.

Serves 4-6


For the potatoes:

  • 1 1/2 pounds small red or fingerling potatoes
  • 2 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Other salad ingredients:

  • 1 bunch kale, ribboned, thinly sliced
  • 1/2 red bell pepper, diced
  • 2 tablespoons red onion, diced
  • 2 tablespoons parsley, minced

For salad dressing:

  • 1 tablespoon lemon juice plus more to taste
  • 1 clove garlic, minced
  • 1 teaspoon kosher salt plus more to taste
  • 1/4 cup olive oil
  • 1 teaspoon Dijon mustard
  • Freshly ground black pepper


  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Clean potatoes, cut into 1-inch diced pieces and place in large bowl. Toss with the olive oil, garlic powder, salt and pepper and spread out evenly on a parchment lined baking sheet. Roast, stirring once halfway through, until lightly caramelized and crisp tender, approximately 15 to 20 minutes.
    When potatoes are cool, place in a bowl large enough to toss all ingredients.
  3. Add kale, bell pepper, onion and parsley and toss.
    Whisk together the lemon juice, garlic, mustard, salt and oil in a small bowl.
  4. Pour a portion over potatoes and kale and toss, add more dressing if needed. Taste for seasoning, adjust as needed, and serve. Will keep refrigerated for several days.
← Back to all Recipes