Roasted Purple Potato Kale Salad With Yogurt Dressing Recipe

Name: Roasted Purple Potato Kale Salad With Yogurt Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs purple potatoes, cubed; 6 cups kale, stemmed and chopped; 1 cup yogurt (use soy yogurt to make this vegan!); 4 teaspoons mustard oil, divided; 2 teaspoons Dijon mustard; 1 tablespoon dried dill (to taste); 4 green onions, chopped; salt, to taste; pepper, to taste; 1 1/2 teaspoons lemon juice

Servings: persons

2 lbs purple potatoes, cubed
6 cups kale, stemmed and chopped
1 cup yogurt (use soy yogurt to make this vegan!)
4 teaspoons mustard oil, divided
2 teaspoons Dijon mustard
1 tablespoon dried dill (to taste)
4 green onions, chopped
salt, to taste
pepper, to taste
1 1/2 teaspoons lemon juice

1
Preheat oven to 400°F.
2
Toss potatoes in 2 tsps mustard oil and spread on baking sheet. Bake 35 minutes or until tender.
3
Turn off oven. Sprinkle kale over potatoes and return to oven for 5 minutes. The remaining heat will wilt the kale.
4
Mix yogurt, remaining oil, Dijon mustars, dill, green onions, salt, pepper and lemon juice in a medium bowl. Chill in fridge.
5
Remove potatoes and kale from oven and allow to cool 15 minutes.
6
Combine yogurt mixture with kale and potatoes.
7
Enjoy!

305

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 lbs purple potatoes, cubed, 6 cups kale, stemmed and chopped, 1 cup yogurt (use soy yogurt to make this vegan!), 4 teaspoons mustard oil, divided, and more.

Yes, Roasted Purple Potato Kale Salad With Yogurt Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Purple Potato Kale Salad With Yogurt Dressing

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