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Lilly’s Table

 
 
Hard Boiled Eggs
© Lillys-Table.com Photo of Creamy Roasted Potato & Apple Salad
 

Tags: Gluten-Free Low-Glycemic Nut Free vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

Icon Heart Healthy

Gluten
Free?
Yes

Fall

Typical
Season
Fall

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Fall

Creamy Roasted Potato & Apple Salad

from Boiled Eggs with Creamy Roasted Potato Salad, the Week of October 16, 2016.
View the previous recipe for this meal.

Potatoes, sweet potatoes & apples are roasted until tender. Tossed with baby greens and a creamy lemon yogurt dressing.

Ingredients

  • 3 potatoes, golden or red
  • 1 sweet potato, large or a couple small
  • 1 apple, large or a couple small
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons plain yogurt
  • 1 whole lemon, zest and juice
  • 1 teaspoon dijon mustard
  • 2 tablespoons extra-virgin olive oil
  • 3 cups baby spinach, washed, or other baby greens such as arugula or chard

Serving Size: 3 People

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Preparation Instructions

Preheat the oven to 375.

Slice the potatoes, sweet potatoes and apples into quarter inch thick slices. Cut smaller into 1-2 inch pieces, as desired. Toss with the olive oil, salt and pepper. Roast on a baking sheet for 20-25 minutes, tossing once, until golden and slightly crisp.

Whisk together the yogurt, lemon zest, juice, and dijon. Drizzle in the extra-virgin olive oil while whisking to thicken up the sauce.

When the vegetables are fully roasted, toss with the dressing and baby greens. Serve while warm.