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Roasted Potato & Cabbage Salad with Mustard Vinaigrette
This seasonal dish is packed with flavor from caramelized vegetables and a bold mustard vinaigrette.
Ingredients
- Potato Cabbage Salad:
- 1 head (400 g) savoy cabbage
- 2 medium (400 g) russet potatoes
- 2 Tablespoons extra virgin olive oil, optional
- Creamy Mustard Vinaigrette:
- ⅓ cup (80 ml) apple cider vinegar
- 2 Tablespoons (30 ml) water
- 2 Tablespoons (30 ml) honey, optional
- 1 ⅓ Tablespoons whole grain mustard [or Dijon mustard]
- 1 garlic clove, peeled
- ¼ teaspoon black peppercorns [or ground black pepper]
- ¼ teaspoon kosher salt, optional
- 1 Tablespoon raw or roasted cashews
- 1 cup (240 ml) extra virgin olive oil
Directions
- Preheat oven to 350°F (175°C)
- Prepare the cabbage by slicing in half, then cutting out the core. Slice each half into 3 wedges for a total of 6 wedges. Slice potatoes into 1" chunks and place on a parchment-lined baking sheet along with the cabbage.
- Drizzle with olive oil (if using), then season with salt and pepper. Place in preheated oven and roast for 15 to 20 minutes, checking for doneness and rotating to roast for another 10 minutes if necessary.
- While vegetables are roasting, place all vinaigrette ingredients into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 10 to 20 seconds or until ingredients are just combined.
- Once vegetables are done roasting, remove from oven and drizzle with 1 cup (240ml) of vinaigrette. Toss to combine and serve immediately. Refrigerate leftover vinaigrette in an airtight container in the refrigerator.
Chef's Notes
- Topping this salad with freshly chopped dill or parsley adds a nice fresh taste to complement the bold vinaigrette.
- If blending this vinaigrette in the 64-ounce Low-Profile Container, double the ingredients to ensure there is enough liquid for the blades to process smoothly.Any remaining vinaigrette can be stored and used later on salads, as a dip or even as a marinade.
Ingredients
- Potato Cabbage Salad:
- 1 head (400 g) savoy cabbage
- 2 medium (400 g) russet potatoes
- 2 Tablespoons extra virgin olive oil, optional
- Creamy Mustard Vinaigrette:
- ⅓ cup (80 ml) apple cider vinegar
- 2 Tablespoons (30 ml) water
- 2 Tablespoons (30 ml) honey, optional
- 1 ⅓ Tablespoons whole grain mustard [or Dijon mustard]
- 1 garlic clove, peeled
- ¼ teaspoon black peppercorns [or ground black pepper]
- ¼ teaspoon kosher salt, optional
- 1 Tablespoon raw or roasted cashews
- 1 cup (240 ml) extra virgin olive oil
Directions
- Preheat oven to 350°F (175°C)
- Prepare the cabbage by slicing in half, then cutting out the core. Slice each half into 3 wedges for a total of 6 wedges. Slice potatoes into 1" chunks and place on a parchment-lined baking sheet along with the cabbage.
- Drizzle with olive oil (if using), then season with salt and pepper. Place in preheated oven and roast for 15 to 20 minutes, checking for doneness and rotating to roast for another 10 minutes if necessary.
- While vegetables are roasting, place all vinaigrette ingredients into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 10 to 20 seconds or until ingredients are just combined.
- Once vegetables are done roasting, remove from oven and drizzle with 1 cup (240ml) of vinaigrette. Toss to combine and serve immediately. Refrigerate leftover vinaigrette in an airtight container in the refrigerator.
Chef's Notes
- Topping this salad with freshly chopped dill or parsley adds a nice fresh taste to complement the bold vinaigrette.
- If blending this vinaigrette in the 64-ounce Low-Profile Container, double the ingredients to ensure there is enough liquid for the blades to process smoothly.Any remaining vinaigrette can be stored and used later on salads, as a dip or even as a marinade.
Ingredients
- Potato Cabbage Salad:
- 1 head (400 g) savoy cabbage,cored, cut into 6 wedges
- 2 medium (400 g) savoy cabbage,cored, cut into 6 wedges
- 2 Tablespoons extra virgin olive oil, optional
- Creamy Mustard Vinaigrette:
- 1/3 cup (80 ml) apple cider vinegar
- 2 Tablespoons water
- 2 Tablespoons honey, optional
- 1 1/3 Tablespoon whole grain mustard, or Dijon mustard
- 1 garlic clove, peeled
- 1 /4 teaspoon black peppercorns, or ground black pepper
- 1 /4 teaspoon kosher salt, optional
- 1 Tablespoon raw or roasted cashews
- 1 cup (240 ml) extra virgin olive oil
Directions
- Preheat oven to 350°F.
- Prepare the cabbage by slicing in half, then cutting out the core. Slice each half into 3 wedges for a total of 6 wedges.
- Slice potatoes into 1" chunks and place on a parchment-lined baking sheet along with the cabbage.
- Drizzle with olive oil (if using), then season with salt and pepper.
- Place in preheated oven and roast for 15-20 minutes, checking for doneness and rotating to roast for another 10 minutes if necessary.
- While vegetables are roasting, place all vinaigrette ingredients into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 10-20 seconds or until ingredients are just combined.
- Once vegetables are done roasting, remove from oven and drizzle with 1 cup (240ml) of vinaigrette. Toss to combine and serve immediately. Refrigerate leftover vinaigrette in an airtight container in the refrigerator.
Chef's Notes
- Try topping this salad with freshly chopped dill or parsley to add a nice fresh taste to complement this bold vinaigrette.
- If blending this vinaigrette in the 64-ounce Low-Profile Container, double the ingredients to ensure there is enough for the blades to process smoothly. Any remaining vinaigrette can be stored and used later on salads, as a dip or even a marinade.
