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Roasted New Potato & Asparagus Salad


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  • Author: green evi
  • Yield: 2-4 1x

Ingredients

Scale

700 g/ 1.5 lbs new potatoes, halved or quartered
1 Tbsp olive oil (optional)
1 Tbsp lemon juice
1/2 cup of beluga lentils
1 bunch of asparagus, about 20 pieces, cut into smaller pieces
1 red onion, thinly sliced
2 cups of salad greens (I used kale here)
1/2 cup of toasted almonds, chopped
1 bunch of dill, chopped
salt, pepper

For the dressing:

1 lemon, juiced
2 tbsp mustard
1 tsp maple syrup
salt, pepper


Instructions

  1. Add new potatoes, olive oil, if using, lemon juice, and a good pinch of salt and pepper to a large bowl, and toss to coat evenly. Place potatoes on a baking sheet in a single layer, then bake at 200°C/400ºF for 40-50 minutes, depending on their size.
  2. Right before potatoes are ready, add asparagus pieces to the baking sheet too, and bake for 5-10 minutes, until just tender.
  3. Meanwhile add lentils and about a cup of water or vegetable broth to a pot, and cook for 20-25 minutes, or until lentils are tender. Drain any excess liquid, then add lentils to a large salad bowl (you can use the one from the potatoes).
  4. Prepare the rest of your salad. Slice onion thinly, tore any bigger salad leaves into smaller pieces, chop almonds and dill, and add everything to the salad bowl.
  5. For the salad dressing whisk together lemon juice, mustard, and maple syrup. Season with salt and pepper.
  6. Add roasted potatoes and asparagus to the salad, and drizzle with dressing. Mix well. Serve immediately warm or at room temperature. Enjoy!