Roasted Potato & Cabbage Salad with Mustard Vinaigrette
This seasonal dish is packed with flavor from caramelized vegetables and a bold mustard vinaigrette.
Ingredients
- Tablespoon Potato Cabbage Salad:
- 400 g (1 head) savoy cabbage,cored, cut into 6 wedges
- 400 g (2 medium) russet potatoes,cut into 1" chunks
- (2 Tablespoons) extra virgin olive oil, optional
- Creamy Mustard Vinaigrette:
- 80 ml (1/3 cup) apple cider vinegar
- (2 Tablespoons) water
- (2 Tablespoons) honey, optional
- (1 1/3 Tablespoons) 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
- 240 ml (1 cup) 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.
Ingredients
- Potato Cabbage Salad:
- 400 g (1 head) savoy cabbage,cored, cut into 6 wedges
- 400 g (2 medium) russet potatoes,cut into 1" chunks
- (2 Tablespoons) extra virgin olive oil, optional
- Creamy Mustard Vinaigrette:
- (2 Tablespoons) apple cider vinegar
- (2 Tablespoons) water
- (2 Tablespoons) honey, optional
- (1 1/3 Tablespoon) whole grain mustarrd, 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
- 240 ml (1 cup) 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.
Ingredients
- Potato Cabbage Salad:
- 400 g (1 head) savoy cabbage,cored, cut into 6 wedges
- 400 g (2 medium) savoy cabbage,cored, cut into 6 wedges
- (2 Tablespoons) extra virgin olive oil, optional
- Creamy Mustard Vinaigrette:
- 80 ml (1/3 cup) 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
- 240 ml (1 cup) 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.
