Roasted Rosemary Potato Salad with Blueberries, Strawberries, and a Balsamic Orange Thyme Reduction


For the salad:

2 cups of mixed salad greens of your choice (I used baby kale and spinach)

1 cup blueberries, washed and dried

1 pint strawberries, washed, dried, and sliced
¼ cup honey roasted pecans, roughly chopped

For the Roasted Rosemary Potatoes:

1 ½ lbs small red potatoes, washed, dried and cut into small pieces
1 ½ tablespoons fresh rosemary, chopped
2 teaspoons fresh thyme leaves, chopped
1 tablespoon olive oil

Salt and Pepper to taste

For the Orange Balsamic Thyme Reduction:
1 cup balsamic vinegar
¼ cup honey
3 large sprigs of fresh thyme
Juice from ½ an orange

Preheat oven to 350 degrees.

 Prepare your potatoes:

  • Cut them into bite size pieces and place into a mixing bowl. To the bowl add the  rosemary and thyme, a generous sprinkle of salt and some pepper to your potatoes. Drizzle olive oil over the potatoes and toss to coat potatoes evenly.

  • Spread the potatoes out in an even layer on a baking sheet. Bake for approximately 30 min, until they are a golden brown and tender when pierced with a fork.

  • Remove the potatoes from the oven and allow them to cool to nearly room temperature.

   Prepare the Orange Balsamic Thyme Reduction:

  • Add all ingredients except thyme in a small sauce pan and stir until all the honey has dissolved. Add the thyme sprigs and place over medium-high heat. Stir often, and reduce to about ½ a cup of liquid.

  • Remove the sauce pan from the heat and discard the thyme sprigs.

  Assemble the salad:

  • Lay the salad greens out onto a pretty platter, top with the roasted Rosemary Potatoes, the strawberries and blueberries. Drizzle the salad with the warm balsamic reduction and then sprinkle with the chopped pecans.