Salad of Roasted Potatoes and Mushrooms on Spinach W Basil Aioli
Brighten up your table with this vibrant Salad of Roasted Potatoes and Mushrooms on Spinach with Basil Aioli—a perfect balance of earthy, creamy, and fresh flavors. Golden, crispy baby potatoes and tender roasted mushrooms sit atop a bed of crisp baby spinach, creating a delightful contrast of textures. The star of the dish is the homemade basil aioli, a luscious blend of fresh basil, garlic, mayonnaise, and a splash of lemon juice for zesty brightness. Ready in under an hour, this easy-to-make yet elegant recipe is ideal as a light lunch, dinner, or even a stunning side dish for your next gathering. Healthy, satisfying, and full of farm-fresh flavors, this warm roasted vegetable salad is sure to be a hit!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams baby potatoes
- 250 grams mushrooms (such as cremini or button)
- 150 grams fresh baby spinach
- 20 grams fresh basil leaves
- 2 cloves garlic cloves
- 120 ml mayonnaise
- 1 tablespoon lemon juice
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 sheet parchment paper
Instructions
Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
Cut the baby potatoes in half (or quarters if they are large) and place them in a large mixing bowl.
Clean and slice the mushrooms into thick pieces and add them to the same bowl.
Drizzle 2 tablespoons of olive oil over the potatoes and mushrooms, and season with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Toss everything together until well coated.
Spread the potatoes and mushrooms evenly on the prepared baking tray. Roast in the oven for 20-25 minutes, stirring halfway through, until the potatoes are crispy and golden and the mushrooms are tender.
While the vegetables are roasting, prepare the basil aioli. In a food processor or blender, combine the basil leaves, garlic cloves, mayonnaise, lemon juice, 1 tablespoon of olive oil, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Blend until smooth and creamy. Taste and adjust seasoning if needed.
Once the potatoes and mushrooms are done, allow them to cool slightly for 5-10 minutes.
On a large platter or individual plates, arrange a bed of fresh baby spinach leaves.
Top the spinach with the roasted potatoes and mushrooms, evenly distributing them.
Drizzle the basil aioli generously over the salad. Optionally, you can serve any extra aioli on the side for dipping.
Serve immediately while the potatoes and mushrooms are still warm.
Nutrition Facts
Calories |
1671 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.0 g | 165% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 2784 mg | 121% | |
| Total Carbohydrate | 121.4 g | 44% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 4.3 g | ||
| Protein | 16.0 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 266 mg | 20% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 3064 mg | 65% | |
*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.
