Chopped Dinner Salad with Roasted Potatoes
Chopped Dinner Salad with Roasted Potatoes is the ultimate everything salad, and a simple weeknight meal! Hearty enough to be a stand alone dinner, starting with a bed of roasted potatoes, and piled high with salad greens, avocado, bacon, hard boiled eggs and any veggies you like! Change it up every time with tons of options for substitutions, it's the perfect versatile dinner!
Servings: 4
Calories: 491kcal
Ingredients
For the Salad
- 2 large potatoes (or 3-4 small) any kind
- 8 strips bacon
- 2 to 3 hard boiled eggs
- any greens, lettuce, arugula, or spinach
- 1 avocado chopped
- ¼ cup Parmesan cheese or sub feta, blue, or chopped cheddar
Optional Extra Veggies
- ½ cup black beans and corn
- ½ cup green beans or asparagus
- ½ cup tomato, cucumber, radish, bell pepper, onion, carrot, scallion chopped, sliced or shredded
For the Dressing
- 1 Tablespoon red wine vinegar
- 1 Tablespoon warm bacon fat (from cooking bacon, can sub olive oil)
- 1 teaspoon honey
- ½ teaspoon dijon mustard
- ¼ teaspoon kosher salt
- 6 grinds fresh black pepper
Instructions
- For the Potatoes - Preheat the oven to 400°. Roughly cut potatoes, no need to peel, into 1 inch cubes and toss on a sheet pan with olive oil, salt and pepper. Roast until golden brown and crispy, about 40 minutes.
- For the Bacon - Meanwhile, lay bacon on another sheet pan in a single layer. Cook in the oven with the potatoes until crispy, about 20 minutes, flip with tongs half way through. Drain bacon on a paper towel, then chop. Reserve 1 Tablespoon of the warm bacon fat to make the vinaigrette.
- For the 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 17 minutes, set a timer! Run under cold water, crack and peel, and slice or chop.
- For the Black Beans and Corn - In a large strainer, add a can of black beans and any amount of frozen corn and run under water. This will rinse the beans and thaw the corn. Leftovers of the mixture can be frozen in a jar.
- For Green Beans or Asparagus - Bring a pot of water to a boil and add a good pinch of salt. Drop green beans or asparagus into the water for 2 to 3 minutes. Drain and let cool slightly.
- For the Dressing - Combine all dressing ingredients in a jar and shake well. You can use the bacon fat or substitute olive oil.
- Prepare all other ingredients while the potatoes cook, checking on and taking out the bacon as it is done.
- To assemble, place roasted potatoes on a platter. Top with greens, green beans and any raw veggies, bacon, eggs, avocado, and Parmesan (shaved with a vegetable peeler). Drizzle and toss with the warm bacon vinaigrette. Serve with crusty bread or croutons!
Notes
- Other great additions or substitutions - garbanzo beans, olives, cooked leftover chicken, pea pods, sunflower seeds, or really any veggies.
- This is a great chance to make extra eggs for your fridge for the week! Use them for egg salad, an easy salmon bagel dinner, or a quick breakfast to go!
- You can make the whole package or any amount of bacon, and freeze the extra cooked bacon. Great to add to a pasta dish, or into omelets.
- You can use any kind of homemade or store-bought salad dressing you like!
Nutrition
Calories: 491kcal | Carbohydrates: 35g | Protein: 16g | Fat: 33g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 130mg | Sodium: 677mg | Potassium: 1055mg | Fiber: 9g | Sugar: 4g | Vitamin A: 2422IU | Vitamin C: 32mg | Calcium: 141mg | Iron: 3mg