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Chimichurri Roast Potato Salad with Winter Veggies (vegan)

Cooking skills focus: Knife skills, roasting, sautéing, blanching, balancing flavors


– 4 # Yukon gold potatoes, diced large (3/4” on each side)
– 3 T cooking oil
– Salt & pepper TT
– 1 bunch chard, stems removed (give stems to the squash group!) and cut roughly bite-sized
– 1 T cooking oil
– Salt & pepper TT
– 1 ½ # Brussels sprouts, sliced ¼” thick
– 2 T cooking oil
– Salt & pepper TT
– 1 ¼ # green beans, trimmed and cut bite-sized
– Big pot of salted water
– 1 head cauliflower, cut bite-sized
– 1 lemon, juiced
– 2 heirloom navel oranges, juiced
– 1 T chimichurri spice blend (from World Spice Merchants)
– Salt & pepper TT (if needed)


• Preheat the oven to 375 degrees. Bring the salted water to a boil.
• Toss the potatoes with the first 3 T cooking oil, salt & pepper. Roast in the oven for 40 minutes or until golden brown. Set aside when done.
• Toss the chard with the next 1 T cooking oil, salt and pepper. Roast in the oven for 10-12 minutes or until roasted slightly crispy. Set aside.
• Heat a large sauté pan over medium-high heat and add the next 2 T cooking oil. Add the Brussels sprouts and begin to caramelize for 10-12 minutes, or until browned and tender.
• Blanch (boil quickly) the green beans for 3 minutes, then remove, drain and cool on a sheet pan.
• Combine all ingredients, season to taste and serve.