Ingredients
Scale
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