I am a firm believer that any vegetable tastes best when it’s roasted. Firm Believer. So don’t fight me on this one. Although you will have to use your oven to bring out the flavours of these veggies, you won’t be sorry. If you start sweating from the oven heat taking this summer heat up a notch, just lightly dab at that upper lip sweat with a kitchen towel and power on cause IT’S GOING TO BE WORTH IT. This Vegan Potato Salad is worth it.
Maybe when I mentioned the upper lip sweat, that put you off? Hope not, cause this Potato Broccoli Salad will make your taste buds so happy, you’ll totally forget about the sweat that went into making this. Ok, I’ll stop talking about sweat now.
But seriously, this creamy, out of this world, slightly sweet roasted vegetable salad will knock your socks off. (I actually really hope you aren’t wearing socks, it’s summer…) I think any dish that has candied pecans in it, is bound to be satisfying. I’m pretty in love with candied pecans but the sweetness isn’t overloading in this dish. I actually think they balance the potatoes and broccoli out really lovely. You don’t want to leave them out of the salad. You need them in it.
here are some reasons why I love this Roasted Vegan Potato Salad, so listen up!
- Like I mentioned earlier I’m a big fan of roasted veg, and this potato salad is next level with these lightly crispy potatoes. Also, the roasted broccoli is pure heaven. Adam was nibbling on some of the broccoli before I threw it all together and he actually said he liked the broccoli. (He had told me earlier how he just didn’t like broccoli. But roasted broccoli is apparently a different story). See, roasted vegetables = next level.
- This salad is great as leftovers! I was skeptical, thinking everything would go soggy and soft. But it held up, just keep it in an airtight container in the fridge. It was really good all chilled and the flavours had some fridge time to meld together.
- I used simple and straightforward ingredients. Sometimes recipes can be intense with weird ingredients (I know I can be guilty of that) but this recipe is easy peasy and such a crowd pleaser.
There you have it friends, the perfect summer potato salad to entertain with, or to just munch on midweek. I could go on and on, but let’s be honest, you’d rather just get to the recipe. Deliciousness is just a few scrolls away.
| Prep Time | 10 minutes |
| Cook Time | 40 minutes |
| Servings |
people
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- 1 head garlic
- 1 tsp avocado oil
- 1.6 lbs mini potatoes (roughy 3 cups chopped into quarters)
- 2 tsp avocado oil (or oil of choosing)
- pepper
- sea salt (added after the potatoes have been roasted)
- 3 cups broccoli cut finely (2 heads)
- 1 tsp oil
- 1/2 cup raw pecans
- 2 tbsp water
- 1/4 cup coconut sugar
- sprinkle cinnamon
- 1/3 cups raw cashews
- 1 head roasted garlic from above
- 1 tsp maple syrup
- 6 tbsp water
- 2 tsp capers
- 1/2 lemon (juiced)
- 2 tsp dijon
- 3 tbsp avocado oil
- salt and pepper to taste
- 1/4 cup red onion (finely chopped)
Ingredients
Roasted Garlic
Roasted Potatoes
Roasted Broccoli
Candied Pecans
Dressing
Other
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- Preheat the oven to 400ºF. Cut the top of the garlic head off, so that the tops of the cloves are exposed. Drizzle 1 tsp of oil over the top of the exposed garlic head. Place in the oven for 20-30 minutes until the cloves are soft. FYI I did not use aluminum foil while roasting my garlic and it turned out great! Once the garlic is done. Set aside and let it cool down.
- While the garlic is roasting, you can begin to prep your other vegetables. Wash 1.6 lbs of mini potatoes and then chop them into quarters. Season them with 2 teaspoons of oil and pepper. Don't put salt on them until after the roasting process. Set aside.
- Once the garlic is done in the oven. Turn the temperature up to 450ºF and line a baking sheet. Place the potatoes on the baking sheet and in the oven for 20 minutes. After 20 minutes, flip/toss the potatoes and bake for another 10 minutes. Then let the potatoes cool, adding a sprinkle of sea salt.
- While the potatoes are roasting, you can prepare the broccoli. I used roughly 2 heads of broccoli, and finely chopped the broccoli. Season the broccoli with 1 teaspoon of oil and set aside. You can put the broccoli in the oven with the potatoes to speed up the process. The broccoli needs to go on a lined baking sheet for 15 minutes in a 450ºF oven.
- Over medium-high heat in a saucepan add the water, coconut sugar and cinnamon. Whisk the mixture so that it is well combined and when it begins to bubble add the pecans and stir.
- Let the mixture continue to bubble while continuously stirring (3-5 minutes) until most of the liquid has disappeared and the pecans have now become glazed with the mixture.
- Next, have a piece of parchment paper handy and pour the pecans onto the paper. Separate the pecans as best you can right away otherwise they will clump together. Let them cool for 10 minutes until adding them to the salad.
- Once the roasted garlic has cooled down, squeeze out each clove from the garlic head and add to a blender. Making sure it's only the cloves (no skins left on) that are being added.
- Add the rest of the dressing ingredients to a high-speed blender with the roasted garlic and blend until smooth. I like to put this in the fridge before using it, but that's totally just a personal preference.
- At this point, the potatoes and broccoli should be now out of the oven cooling. I did eat my salad when it was still a little warm and it was delicious. But you can wait for everything to cool down if you want more of a traditional cooled potato salad. I ended up having it cooled the next day after storing it in the fridge and it was amazing that way too.
- Chop the onion very finely and add to a big salad bowl. Add the cooled potatoes and broccoli to the bowl as well as the candied pecans.
- Begin by adding a little bit of the dressing at a time and tossing the salad. I didn't end up using all of the dressing I made (although I did use most of it) so I will leave that up to you for personal preference. But I would suggest adding a little at a time to start off with.
- Store the salad in an airtight container in the fridge for a few days. The dressing can remain in the fridge as well if you have any remaining.
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