Roasted Potato & Asparagus Salad with Salsa Verde & Shaved G

• servings: 4 servings
• total time: 30 minutes

Ingredients

¾ lb Potatoes

3 oz Baby Spinach

2 oz Arugula

⅓ cup Salsa Verde

6 oz Asparagus

2 Tbsps Sliced Roasted Almonds

1 Shallot

1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)

2 oz Grand Cru® Cheese

½ oz Pickled Peppadew Peppers

Directions

1 Prepare & roast the potatoes Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Large dice the potatoes. Transfer to the sheet pan. Drizzle with olive oil and season with salt, pepper, and half the spice blend. Toss to coat; arrange in an even layer on one side of the sheet pan. Roast 15 minutes. Leaving the oven on, remove from the oven.

2 Prepare the remaining ingredients Meanwhile, quarter and peel the shallot. Snap off and discard the tough, woody stem ends of the asparagus; cut crosswise into 2-inch pieces. Combine the quartered shallot and asparagus pieces in a large bowl; drizzle with olive oil and season with salt, pepper, and the remaining spice blend. Toss to coat. Roughly chop the peppers. Lay the grand cru flat on a work surface; use a vegetable peeler to thinly shave into pieces.

3 Finish & serve your dish Reserving the bowl, carefully transfer the seasoned shallot and asparagus to the other side of the sheet pan. Return to the oven and roast 8 to 10 minutes, or until lightly browned and tender when pierced with a fork. Transfer to the reserved bowl. Add the spinach, arugula, and as much of the salsa verde as you’d like; season with salt and pepper. Toss to combine. Serve the salad garnished with the almonds, chopped peppers, and shaved grand cru. Enjoy!

1 Prepare & roast the potatoes Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Large dice the potatoes. Transfer to the sheet pan. Drizzle with olive oil and season with salt, pepper, and half the spice blend. Toss to coat; arrange in an even layer on one side of the sheet pan. Roast 15 minutes. Leaving the oven on, remove from the oven.

2 Prepare the remaining ingredients Meanwhile, quarter and peel the shallot. Snap off and discard the tough, woody stem ends of the asparagus; cut crosswise into 2-inch pieces. Combine the quartered shallot and asparagus pieces in a large bowl; drizzle with olive oil and season with salt, pepper, and the remaining spice blend. Toss to coat. Roughly chop the peppers. Lay the grand cru flat on a work surface; use a vegetable peeler to thinly shave into pieces.

3 Finish & serve your dish Reserving the bowl, carefully transfer the seasoned shallot and asparagus to the other side of the sheet pan. Return to the oven and roast 8 to 10 minutes, or until lightly browned and tender when pierced with a fork. Transfer to the reserved bowl. Add the spinach, arugula, and as much of the salsa verde as you’d like; season with salt and pepper. Toss to combine. Serve the salad garnished with the almonds, chopped peppers, and shaved grand cru. Enjoy!

Nutrition

• Calories: 520