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Harvest Salad with Purple Roasted Potatoes

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Potato Type: Purple
Prep Method: Pan Fried


SaladMain Dish

Prep Time

15 Mins


Serves 8


  • 1 Purple Potato, peeled and sautéed
  • 6 cups Romaine leaves & spinach
  • ¼ cup pomegranate arils
  • 4 oz. feta cheese, crumbled
  • 1 cup yellow cherry tomatoes
  • ½ cup dried cranberries
  • ½ chopped avocado
  • 1 Tablespoon olive oil


  • ¾ cup avocado oil
  • ⅓ cup lime juice
  • ⅓ cup lemon juice
  • 3 teaspoon lemon zest
  • 1 Tablespoon dried minced onion
  • ¼ teaspoon red pepper flakes
  • 3 Tablespoons white vinegar
  • ½ teaspoon salt
  • 1 cup cilantro
  • 1.5 Tablespoon honey
  • ⅛ teaspoon spicy brown mustard


  1. Prep potatoes- Peel, and chop potatoes into 1-inch cubes.
  2. Saute purple potato- Toss potatoes in a skillet with a pinch of salt a tablespoon of olive oil. Cook for 10 minutes on medium-low heat.
  3. Add greens- Add the chopped greens to a large bowl and add the potatoes, tomatoes, avocados, dried cranberries, arils, and feta. Top with the vinaigrette and serve.

Lime Vinaigrette

  1. In a blender, combine lime juice, lemon juice, citrus zest, avocado oil, vinegar, dried onion, pepper flakes, honey, brown mustard, salt and cilantro and blend until smooth.


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