This Warm Potato Kale Salad, dressed in a delicious miso and mustard vinaigrette, is a superstar side dish! Fresh kale is combined with golden and tender oven-roasted mini potatoes, making every bite both crunchy and creamy, and, served up with a PURE LEAF UNSWEETENED LEMON TEA, healthy and hearty.
ingredients
Miso Vinaigrette
Salad
directions
For the dressing, whisk olive oil, rice vinegar, water, Dijon mustard, miso paste and honey. Set aside.
Preheat oven to 400ºF. In a large bowl, toss potatoes with olive oil, salt and pepper. Spread evenly over a parchment- lined baking sheet. Roast for 20 minutes, stir and roast 10 minutes more, until potatoes are golden and tender. Sprinkle potatoes with Parmesan cheese and place back in oven for 2 more minutes.
Place potatoes in a large serving bowl, add baby kale and dressing. Toss well and serve immediately.