Roasted Potato & Asparagus Salad with Salsa Verde & Shaved Grand Cru

Roasted Potato & Asparagus Salad

with Salsa Verde & Shaved Grand Cru

30 MIN
$20.99 2-4 Servings
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From the Test Kitchen

This verdant salad combines hearty roasted vegetables and fresh arugula tossed with our punchy salsa verde. A garnish of sliced almonds lends a bit of crunch to each bite.

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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    520 Cals (est.)
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Nutrition Label
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fresh
ingredients
Roasted Potato & Asparagus Salad with Salsa Verde & Shaved Grand Cru
Title
  • ¾ lb Potatoes
  • 3 oz Baby Spinach
  • 2 oz Arugula
  • ⅓ cup Salsa Verde
  • 6 oz Asparagus
  • 2 Tbsps Sliced Roasted Almonds
  • 1 Shallot
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 2 oz Grand Cru® Cheese
  • ½ oz Pickled Peppadew Peppers
time-saving
tips & techniques
step-by-step
instructions
1 Prepare & roast the potatoes

Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Large dice the potatoes. Transfer to the sheet pan. Drizzle with olive oil and season with salt, pepper, and half the spice blend. Toss to coat; arrange in an even layer on one side of the sheet pan. Roast 15 minutes. Leaving the oven on, remove from the oven.

2 Prepare the remaining ingredients

Meanwhile, quarter and peel the shallot. Snap off and discard the tough, woody stem ends of the asparagus; cut crosswise into 2-inch pieces. Combine the quartered shallot and asparagus pieces in a large bowl; drizzle with olive oil and season with salt, pepper, and the remaining spice blend. Toss to coat. Roughly chop the peppers. Lay the grand cru flat on a work surface; use a vegetable peeler to thinly shave into pieces.

3 Finish & serve your dish

Reserving the bowl, carefully transfer the seasoned shallot and asparagus to the other side of the sheet pan. Return to the oven and roast 8 to 10 minutes, or until lightly browned and tender when pierced with a fork. Transfer to the reserved bowl. Add the spinach, arugula, and as much of the salsa verde as you’d like; season with salt and pepper. Toss to combine. Serve the salad garnished with the almonds, chopped peppers, and shaved grand cru. Enjoy!

Tips from Home Chefs

1 Prepare & roast the potatoes

Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Large dice the potatoes. Transfer to the sheet pan. Drizzle with olive oil and season with salt, pepper, and half the spice blend. Toss to coat; arrange in an even layer on one side of the sheet pan. Roast 15 minutes. Leaving the oven on, remove from the oven.

2 Prepare the remaining ingredients

Meanwhile, quarter and peel the shallot. Snap off and discard the tough, woody stem ends of the asparagus; cut crosswise into 2-inch pieces. Combine the quartered shallot and asparagus pieces in a large bowl; drizzle with olive oil and season with salt, pepper, and the remaining spice blend. Toss to coat. Roughly chop the peppers. Lay the grand cru flat on a work surface; use a vegetable peeler to thinly shave into pieces.

3 Finish & serve your dish

Reserving the bowl, carefully transfer the seasoned shallot and asparagus to the other side of the sheet pan. Return to the oven and roast 8 to 10 minutes, or until lightly browned and tender when pierced with a fork. Transfer to the reserved bowl. Add the spinach, arugula, and as much of the salsa verde as you’d like; season with salt and pepper. Toss to combine. Serve the salad garnished with the almonds, chopped peppers, and shaved grand cru. Enjoy!

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