Chopped Dinner Salad with Roasted Potatoes is the ultimate everything salad, and a simple weeknight meal! Hearty enough for dinner, starting with a bed of roasted potatoes, and piled high with salad greens, avocado, bacon, green beans, and hard boiled eggs. Change it up every time with tons of options for substitutions, it’s the perfect versatile dinner!
Chopped Dinner Salad is a family favorite, loved by mom and dad, and the kids always find something to like too. I make is slightly different each time, using what I have. But, these are the main ingredients that anchor the salad. Layer by layer, it’s easy to put together!
Start by roasting a pan of potatoes at 400° with olive oil, salt and pepper, about 40 minutes until crispy. They make the base of the salad. While the potatoes are roasting you can prepare everything else.
Pile on the greens! Use any type of leaf lettuce or romaine, spinach, arugula, sliced cabbage, whatever you have!
Any veggies will do, raw or blanched like green beans or asparagus. Avocado is a must! Use what you have, tomato, shredded carrot, cucumber, bell pepper, onions, or pea pods.
We love bacon, but you could keep this vegetarian if you like. For perfect bacon, lay the strips on a sheet pan and put it in the oven with the potatoes, about 20 minutes, flip with tongs. I like to make the whole package. Leftover chopped bacon freezes well, and can be used again for this salad, or thrown in a pasta, soup, or for Loaded Baked Potatoes.
Hard Boiled Eggs
For perfect eggs, place eggs in a pot covering them with cold water by about an inch. Bring to a boil over high heat. Right when they reach a boil, turn the heat off and cover. Let them sit in the hot water for 15 minutes, set a timer! Run under cold water, crack and peel. Eggs can be done in advance, or make extra for great snacks or egg salad for lunch!
To make this a dinner salad, it needs some protein! In addition to the bacon and eggs, you could also try leftover chicken or salmon. Beans like black, white, or garbanzo are great, especially with some added frozen corn, just run them both under warm water to thaw. You can add nuts or seeds like sunflower or flax seeds. Cheese is a must! Try feta, blue cheese, shredded Parmesan or chopped cheddar.
Every time I make this salad, it turns out a little different. It is such a great weeknight meal to use up what you have, or pull together a dinner when you don’t have much. The warm salad-cold salad combination from the hot out of the oven potatoes and the cold veggies is so delicious. This is a perfect summer dinner when gardens and farmer’s markets are in full swing! But, it’s a great healthy winter meal too, light yet filling, and so versatile!
This salad really works great with any of your favorite dressings, but I usually lean to vinaigrettes. You can try my Simple Vinaigrette in a Jar recipe, or make a quick warm/cold dressing using the fat from the bacon! Yes, our grandparents generation would never waste bacon fat, they would save it in a jar and use it like we use olive oil. I’ve started doing this myself, I store my strained bacon fat in a small jar in the door of my fridge. Use it to fry eggs or start veggies for soup. I don’t think fat in general is as bad as the last decade has made us believe. Fat adds flavor, and mixed with an acid like vinegar, a quick jar can be made up in a few minutes. With all the veggies, I think you come out healthy enough!
More Favorite Weeknight Dinners!
- Bacon Cauliflower Mac & Cheese
- Skillet Burgers
- Easy French Dip Sandwiches
- Loaded Baked Potato Bar
- Ragu Pasta Bake
- Mom’s Homemade Spaghetti
Chopped Dinner Salad with Roasted Potatoes
For the Salad
- 2 large potatoes (or 3-4 small) any kind roughly cut into 1 inch cubes, tossed with olive oil, salt and pepper
- 8 strips bacon (can make the whole package and freeze extra)
- any greens, lettuce, arugula, or spinach
- 2 to 3 hard boiled eggs quartered, see notes**
- 1 c green beans trimmed and cut in half
- ½ c tomato large dice
- 1 avocado chopped
- 1 scallion sliced
- Parmesan cheese shaved (or sub feta, blue, or chopped cheddar)
For the Dressing
- 1 T red wine vinegar
- 1 T warm bacon fat (from cooking bacon, can sub olive oil)
- 1 t honey
- ½ t dijon
- ¼ t kosher salt
- 6 grinds fresh black pepper
- Preheat oven to 400°, toss potatoes on a sheet pan with olive oil, salt and pepper and roast until golden brown and crispy, about 40 minutes.
- Meanwhile, cook bacon on another sheet pan in the oven until crispy, about 20 minutes, drain bacon on a paper towel, then chop. Reserve 1 T of the bacon fat to make the vinaigrette.
- Prepare all other ingredients while potatoes cook.
- To cook the green beans, drop them into boiling salted water for 3 to 4 minutes and drain.
- Combine all dressing ingredients in a jar and shake well.
- To assemble, place roasted potatoes on a platter. Top with greens, green beans, tomatoes, bacon, eggs, avocado, scallions and Parmesan (shaved with a vegetable peeler), drizzle and toss with the warm bacon vinaigrette. Serve with crusty bread
- Other great substitutions - black beans, garbanzo beans, corn, shredded carrot, cucumber, olives, chicken, sliced onions or bell pepper, pea pods, sunflower seeds, or any veggies.
- **For perfectly cooked eggs…Place eggs in a pot covering them with cold water by about an inch. Bring to a boil over high heat. Right when they reach a boil, remove the pot from the heat and cover. Let them sit in the hot water for 15 minutes. Run under cold water, crack and peel.***Make extra eggs for your fridge for the week. Use them for egg salad, an easy salmon bagel dinner, add them to a veggie and dip platter, or a quick breakfast to go!