Description
A flavorful salad combining roasted potatoes and cauliflower with tangy blue cheese and a light dressing.
Ingredients
Scale
- 1 pound small red potatoes, quartered
- 1 head cauliflower, cut into florets
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- 4 ounces crumbled blue cheese
- 1/4 cup chopped fresh parsley
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
Instructions
- Preheat oven to 400°F (200°C).
- On a large baking sheet, toss potatoes and cauliflower with olive oil, salt, and pepper.
- Roast for 20-25 minutes, or until tender and lightly browned.
- In a large bowl, combine the roasted vegetables with blue cheese and parsley.
- In a small bowl, whisk together the red wine vinegar and Dijon mustard.
- Pour the dressing over the salad and toss gently to combine.
- Serve warm or at room temperature.
Notes
- You can substitute other cheeses for blue cheese.
- Add cooked bacon or croutons for extra texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 30mg