This is a quick little salad that is easy to scale up to feed a crowd.
As written, this dressing recipe makes extras. I drizzled some on a fruit salad (kinda crappy mango & persimmon), and swirled a dollop into a quinoa brown rice mix for an extra creamy kick. Delicious.
gluten-free, paleo, vegetarian, vegan
Roasted Potato Salad with Miso Tahini Dressing
250g baby potatoes
Big hand baby spinach
1 clove minced garlic
Big hand cherry tomatoes
2Tbsp. tahini
2tsp. soy sauce or coconut aminos
1tsp. white miso
1tsp. date molasses or maple syrup
2tsp. citrus juice
Oil, salt & pepper
Optional topper: feta (mine was vegan feta)
Preheat oven to 375F and line a baking sheet.
Bring a small pot of water to boil and parboil the potatoes 7 minutes or until almost done.
Halve the potatoes (or quarter if they’re a bit large) and add to the sheet. Drizzle with oil and season liberally with salt, pepper and any other spice you love (I used a chicken spice mix). Spread potatoes out into a single layer.
Lightly smush with the bottom of the pot or something heavy.
Bake 15 mins or until desired crispness is reached.
In a small bowl, whisk the tahini, soy sauce, sesame oil, miso & citrus juice to make dressing. Thin with a little water to your desired consistency.
Add the potatoes, spinach, garlic & tomatoes to a large bowl, and toss with dressing.
Serves 2 for dinner
Gastography 