Lemony Potato Broccoli and Goat Cheese Salad
Bright, zesty, and full of wholesome ingredients, this Lemony Potato Broccoli and Goat Cheese Salad is the perfect balance of creamy, tangy, and fresh flavors. This vibrant dish features tender baby potatoes and crisp broccoli florets, all tossed in a luscious lemon dressing made with extra virgin olive oil, Dijon mustard, and a hint of honey. Topped with crumbled goat cheese and fresh parsley, it’s a harmony of textures and flavors that’s as satisfying as it is nutritious. Whether served warm, room temperature, or chilled, this versatile salad is ideal for picnics, potlucks, or as a refreshing side for any meal. Packed with healthy vegetables and a citrusy punch, it’s a quick and delicious option ready in just 35 minutes!
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Recipe Information
Ingredients
- 500 g baby potatoes
- 300 g broccoli florets
- 100 g goat cheese
- 3 tbsp extra virgin olive oil
- 1 whole lemon (zested and juiced)
- 1 tsp honey
- 1 tsp Dijon mustard
- 1 clove garlic (minced)
- 2 tbsp fresh parsley (chopped)
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Wash the baby potatoes thoroughly, then cut them into halves or quarters, depending on their size, to ensure even cooking.
Fill a medium-sized pot with water, add a pinch of salt, and bring it to a boil. Add the potatoes and cook them for 12-15 minutes, or until tender when pierced with a fork.
While the potatoes are cooking, prepare the broccoli. In another pot, bring water to a boil and steam the broccoli florets for 4-5 minutes, or until they are bright green and tender-crisp. Drain and set aside.
Once the potatoes are cooked, drain them and allow them to cool for a few minutes. Place the warm potatoes in a large mixing bowl.
In a small bowl, whisk together the olive oil, lemon juice and zest, honey, Dijon mustard, minced garlic, salt, and black pepper to create the dressing.
Pour the dressing over the warm potatoes and toss gently to coat. Let the potatoes absorb the flavors for 5-10 minutes.
Add the broccoli florets to the potatoes and toss gently.
Crumble the goat cheese over the salad and sprinkle with chopped parsley for added freshness.
Serve the salad warm, at room temperature, or chilled. Enjoy!
Nutrition Facts
Calories |
1230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.7 g | 94% | |
| Saturated Fat | 27.1 g | 136% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 3061 mg | 133% | |
| Total Carbohydrate | 115.6 g | 42% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 14.7 g | ||
| Protein | 43.3 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 392 mg | 30% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 2316 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
