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Roasted Potato Salad with Kale Walnut Pesto

We love a warm and cold salad over here! Roasted Potato Salad with Kale Walnut Pesto does just the trick!
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Servings: 2
Author: Teri-Ann Carty
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Equipment

  • blender or food processor
  • oven

Ingredients

SALAD INGREDIENTS

  • 1 lb mini potato cut in half
  • 4 asparagus spears
  • 1 watermelon radish sliced
  • ½ cup peas frozen
  • ¾ sugar snap peas cut in half
  • 4 cups baby spinach
  • ½ cup kale and walnut pesto (instructions included)
  • 3 tbsp evoo
  • ½ tsp garlic powder
  • fresh dill
  • pickled red cabbage (optional)
  • maldon sea salt and cracked pepper

KALE AND WALNUT PESTO INGREDIENTS

  • 4 cup packed curly kale
  • 1 cup cilantro
  • 1 cup parsley
  • ½ cup walnuts
  • 1 juice of lemon
  • ¼ cup nooch (nutritional yeast)
  • 2 small cloves garlic
  • ½ tsp salt
  • cracked pepper
  • pinch of chili flakes
  • ½ cup + 2 tbsp olive oil
US Customary - Metric

Instructions

SALAD INSTRUCTIONS

  • Preheat the oven to 375.
  • Slice mini potatoes in half. Drizzle with 2 tbsp of olive oil and season with salt, pepper and garlic powder. Arrange on a baking sheet with asparagus spears. Bake for 20 minutes, remove from the oven, and flip potatoes. Remove asparagus from the pan and set off to the side. Bake potatoes for another 20 minutes.
  • Meanwhile, place frozen peas in a small bowl and cover with hot water. Slice remaining vegetables and set off to the side. Once potatoes are roasted, place in a bowl, and scoop pesto over potatoes and toss to coat. Drain frozen peas. They should still be a vibrant green colour. Cut asparagus in 1 inch pieces, reserving tips. Add spinach, sugar snaps, dethawed peas, asparagus pieces and mix thoroughly.
  • To serve, place potato salad in a serving bowl and arrange watermelon radish, asparagus tips, and dill on top. Drizzle with remaining 1 tbsp olive oil and season with Maldon sea salt and cracked pepper.

KALE PESTO INSTRUCTIONS

  • Place all ingredients but olive oil in the food processor and pulse.
  • Scrape down the sides and turn on the processor.
  • Slowly drizzle olive oil in, scraping down sides as needed.
  • Once pesto is complete transfer to a container and drizzle the last 2 tbsp of olive oil on top.

Nutrition

Serving: 1serving | Calories: 1376kcal | Carbohydrates: 67g | Protein: 21g | Fat: 118g | Saturated Fat: 16g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 58g | Cholesterol: 5mg | Sodium: 1281mg | Potassium: 2126mg | Fiber: 16g | Sugar: 10g | Vitamin A: 10484IU | Vitamin C: 140mg | Calcium: 308mg | Iron: 9mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.