Mustard greens salad? YES! Their pungent flavor and leafy texture is lovely in this hearty salad with roasted potatoes and tomatoes.
I’ve been on quite a salad kick lately – for several reasons. One being that I LOVE them and eat a salad at least once a day. But I’ve also been working on a special little project involving salads and it’s almost ready to share! All EBF subscribers are going to get the surprise delivered to their inbox before I announce it here on the blog so be sure you subscribe this week if you’re not already! Woot.
Oh mustard greens. They’re like kale’s ugly stepsister. They don’t get much love.
And I’ll admit, I don’t regularly buy mustard greens myself. I actually received a bunch in a Seasonal Roots box I was sent to try out and immediately had to google whether they needed to be cooked or were safe to eat raw. Turns out, that most people do cook them but they’re perfectly safe and quite delicious eaten raw.
They do have a pungent flavor. It reminds me of spicy brown mustard, but in leafy green form – it’s kind of nice if you like a little spice in your life. They do tend of have large stems so you’ll want to remove those, similar to how you would with kale. That said, the leaves are actually softer than kale leaves, which makes them more palatable raw and perfect for salads.
Oh and nutrition wise, mustard greens are a total superfood! And an inexpensive one at that. Seriously, you can usually get a bunch of (organic) mustard greens for less than $2. Mustard greens are loaded with vitamin K, vitamin A, vitamin C, manganese, calcium, potassium and iron. Plus, they’re great for detoxification and fighting inflammation.
And in case I didn’t mention it, the mustard greens are absolutely delicious in this salad! The funny thing is that this recipe came about without a real plan. I roasted up a bunch of potatoes (that were also in my Seasonal Roots box) and decided to toss them with the mustard greens to make a salad. You all know how I feel about potatoes in salad. Swoon!
I already had the vinaigrette dressing in the fridge so I tossed it over the greens, added some sliced onion and a few tomatoes and this salad was born. I honestly couldn’t get over how delicious it tasted. When Isaac got home from school I had him try it and he was impressed as well. He described it as a “awesome potato salad with leafy greens replacing the mayo.” I’ll take it!
If you find yourself with a bunch of mustard greens, I highly recommend making this salad. Heck, it’s so good – I’d suggest adding mustard greens to your grocery shopping list specifically for this salad. You won’t regret it – I promise.
For the salad:
2-3 medium-large white potatoes, unpeeled and chopped (about 4-5 cups)
1 tablespoon olive oil
1 teaspoon sea salt
1/2 teaspoon pepper
5 cups mustard greens, stems removed, leaves washed, dried, and shredded or chopped
4 tomatoes, quartered
1/4 cup red onion, sliced thin
For the vinaigrette dressing:
1/4 cup red wine vinegar
1/2 tablespoon shallot, minced
1 clove garlic, minced
1 tablespoon maple syrup
1 teaspoon dijon mustard
1 tablespoon fresh parsley, finely chopped
1/3 cup olive oil
2 tablespoons water
1/2 teaspoon sea salt
1/2 teaspoon pepper
Salt and pepper to taste
- Preheat oven to 375°. Add chopped potatoes to a baking sheet, toss with olive oil, salt and pepper. Spread potatoes in a single layer and roast in the oven for 40 minutes or until soft and golden brown.
- While the potatoes are roasting, chop your veggies and prepare dressing by placing all ingredients into a blender. Blend until smooth, set aside.
- When potatoes are done roasting, remove from oven and allow them to cool for five to 10 minutes.
- Place mustard greens in a large salad bowl, top with slightly cooled roasted potatoes, tomatoes, onions, and pour 1/2 cup dressing over salad. Toss to combine. Taste and season with extra salt and pepper if needed.
- Salads, Main Dishes
- Serves 4
- Calories per serving
Source: Pop Sugar