Kale and Roasted-Potato Salad

Kale and Roasted-Potato Salad

Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Servings 6


  • 1 1/2 Lbs Fingerling Potatoes Sliced 1/4 inch thick
  • 1 Red Onion Thinly sliced
  • 1 1/2 Tbsp Olive Oil
  • Salt and Pepper
  • 1 1/2 tsp Dijon mustard
  • 1 Tbsp Lemon Zest Plus 2 Tbsp juice
  • 1 Clove Garlic Thinly sliced
  • 1 Lb Kale Trimmed, cut into large pieces


  • Preheat oven to 450 degrees. Combine potatoes, onion slices, 1 tablespoon oil, and 3/4
    teaspoon salt on a rimmed baking sheet. Season with pepper, and toss. Spread
    mixture in a single layer (use a second sheet if necessary). Roast, stirring
    potatoes and scraping bottom of sheet about every 10 minutes, flipping halfway
    through, until potatoes are brown and crisp, 40 to 45 minutes.
  • Combine mustard and lemon zest and juice in a bowl. Heat remaining 2 teaspoons oil in a
    large straight-sided skillet over medium-high heat. Add garlic, and cook,
    stirring constantly, until golden brown, about 2 minutes. Add kale, and cook,
    stirring occasionally, until wilted, about 6 minutes. Add mustard-lemon
    mixture; toss to coat. Cook until heated through. Sprinkle with 1/4 teaspoon
    salt, and season with pepper. Toss with potatoes.