Recipe: Warm Potato & Kale Salad

This Warm Potato Kale Salad, dressed in a delicious miso and mustard vinaigrette, is a superstar side dish! Fresh and healthy kale is combined with golden and tender oven-roasted mini potatoes, making every bite both crunchy and creamy.


Miso Vinaigrette

2 tbsp olive oil
1 tbsp rice vinegar
1 tbsp water
1 tsp Dijon mustard
1 tsp miso paste
1 tsp honey

2 lbs mini Yukon Golds, or any variety of mini potatoes, halved
2 tbsp olive oil
½ tsp kosher salt
¼ tsp freshly ground black pepper
¼ cup freshly grated Parmesan cheese

5 oz baby kale


1) For the dressing, whisk olive oil, rice vinegar, water, Dijon mustard, miso paste and honey. Set aside.

2) 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.

3) Place potatoes in a large serving bowl, add baby kale and dressing. Toss well and serve immediately.

Serves 4-6

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