afoona
Green Salad with Roasted Potatoes, Broccoli and Grapes
Salads

Green Salad with Roasted Potatoes, Broccoli and Grapes – Vegan version

Enough for a whole meal: warm roasted vegetables on fresh greens, grapes for sweetness and toasted walnuts. The balsamic-mustard dressing ties the warm and the cold together. Vegan version: Date syrup (silan).

⏱ 1 hr🍽 4 servings 🌍 Mediterranean👩‍🍳 Afoona🧩 3 parts
⚖ Pareve🥬 Vegetarian🌾 Gluten-free
Versions:Original🌱 Vegan

👨‍🍳 Method

For the Salad Dressing

  1. 1
    Seal the oil, vinegar, date syrup, mustard and black pepper in a jar and shake well, until smooth.
    Jar

For the Roasted Vegetables

  1. 2
    Preheat the oven to 220°C (430°F).
    ⚙ Preheating the OvenOven
    💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
  2. 3
    Cut the vegetables into even pieces.
    KnifeCutting board
  3. 4
    In a bowl, toss the vegetables with the olive oil and salt.
    Bowl
  4. 5
    Spread on a baking sheet in a single layer, without crowding, cut side down.
    Baking pan
  5. 6
    Roast the vegetables in a hot oven (220°C / 430°F) 20 minutes, until the potatoes start to turn golden.
    ⚙ Oven roastingOvenBaking pan
    💡Give it room in the pan: crowded vegetables steam instead of browning.
  6. 7
    Meanwhile, cut the broccoli, mushrooms and pepper into pieces, add to the pan with more olive oil and the rest of the salt and stir.
    KnifeCutting board
  7. 8
    Roast everything in a hot oven (220°C / 430°F) another 15–18 minutes, until the potatoes are golden underneath and the broccoli tips are lightly charred.
    ⚙ Oven roastingOvenBaking pan

To assemble

  1. 9
    Toast the walnuts in a dry skillet over medium heat 3–4 minutes, stirring, until they turn lightly golden and fragrant. Chop coarsely.
    ⚙ Dry-Pan ToastingStoveFrying panKnife
    💡Toast over medium heat and keep things moving: nuts, pine nuts and spices go from toasted to burnt in seconds. Transfer to a plate right away, since the hot pan keeps toasting.
  2. 10
    Halve the grapes.
    KnifeCutting board
  3. 11
    Let the roasted vegetables cool 10 minutes, so they're warm and don't wilt the leaves.
  4. 12
    Toss the leaves with half the dressing and arrange on a serving plate.
  5. 13
    Arrange on top the roasted vegetables.
  6. 14
    Sprinkle the grapes and nuts on top.
  7. 15
    Drizzle with the rest of the dressing and serve immediately.
    💡The dressing goes on only just before serving: dressed green leaves wilt within minutes.
468calories
10 gprotein
39 gcarbs
31 gfat
● protein 9%● carbs 33%● fat 58%

Per serving (431 g), of 4 servings

For the Salad Dressing · For the Roasted Vegetables · To assemble ·

A button hides that part of the recipe, in print too. Another click brings it back. The choice is kept for this recipe.

⚖ About the ingredients

🔧 Tools needed (8) · 🍳 2 cooking vessels

  • Oven · 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Frying pan · Also works: Wok (None) · 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
  • Baking pan · Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
  • Cutting board · Also works: Plate (Large plate, dulls the knife)
  • Knife · Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
  • Bowl · Also works: Pot (None)
  • Jar · Also works: Storage container (None)

By the steps, as the recipe is built now: another version or addition can change the list.

🧩 Built from…

Dressing → Oven-roasted vegetables → Nuts and Seeds Toasted in a Dry Pan → Leaf Salad

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