Aka fancy salad.
This salad is so Giada. You know Giada de Laurentiis? One of my all time favorite chefs/idols/inspirations. Seriously that woman just rocks. I have never made one bad recipe of hers and all her cookbooks are beautiful. Not just beautiful photos but all around beauty. Her varitey and ingredients are always on point, fresh and have great flavor. To me she represents balance and delicious meals to be shared with your loved ones.
I am just dying to go to her new Italian restuarant in Vegas. Someone puh-lease take the hint and get me reservations. As well as a sample from everything on the menu…
So my Aunt Diane shares this mega-chef-crush on Giada as well. Last week at our summer bbq we talked Giada, recipes and pantry organization. My Aunt totally gets me. And she totally gets the whole cooking thing because she made this roasted potato + orange vinaigrette salad which was well beyond Giada-worthy.
I tend to be that annoying person at bbq’s where I talk food and food adventures the whole time and beg for certain recipes that made me drool and go back for seconds. Does anyone else share this same annoying (aka amazing) quality?
Basically I begged my Aunt Diane for the recipe everyday until she emailed it to me then immediatley adapted it into TNK a few days later.
I didn’t really change much because it was SO delicious as is; The original called for gorgonzola cheese and that got swapped for goat cheese and I added some dried orange flavored cranberries. Awesome decision.
You will also add some maple syrup to the vinaigrette because it needed a little something sweeter in my opinion while I was whisking it together. Make sure you use freshly squeezed orange juice from an actual orange and GOOD quality balsamic vinegar. I reccomend checking out Bluff Cove Olive Oil Co.. I will swear my their balsamic till death. The strawberry is my favorite!
Anyways the recipe overall is super simple, healthy and makes for a tasty lunch for the fam. you will almost forget you’re eating an actual “salad”. Giada would be proud.
Roasted Potato, Goat Cheese & Walnut Salad with Orange Vinagrette
- Yield: 4 servings 1x
Ingredients
Potatoes
- 1 lb baby russet potatoes
- 2 Tbsp extra virgin olive oil
- sea salt + pepper to taste
- basil or seasoning of choice
Orange Vinaigrette
- 1 Tbsp extra virigin olive oil
- 1–2 Tbsp fresh orange juice*
- 1 Tbsp balsamic vinegar
- 1 tsp maple syrup
- Sea salt to taste
Salad
- Lettuce blend of choice (preferably one with arugala)
- Roasted russet potatoes (see above)
- Goat cheese
- Toasted walnuts or pecans
- Dried cranberries
- Orange vinaigrette
Instructions
- Preheat oven to 400 degrees farenheit. Line a cookie sheet with parchment paper and set aside.
- Cut the potatoes in half lengthwise, and toss with olive oil, sea salt, pepper and seasoning of choice. Place the potatoes on the baking sheet, lying on flat side.
- Bake potatoes for 35-40 minutes until tops become crispy and golden brown. Set aside and allow to cool.
- To make vinaigrette whisk together all ingredients until fully mixed. You may need to double to recipe if making for a large group.
- Assemble the sald by combining lettuce, goat cheese, toasted nuts, dried cranberries and roastred potatoes. Toss with dressing and enjoy!
Notes
- Use fresh orange juice from a real orange for optimal flavor
- Serves 4
