Roasted Asparagus and Potato Salad Cups

Roasted Asparagus and Potato Salad Cups

[site_reviews_summary] Reviews

The perfect addition to any meal, this recipe takes salad to new heights.

Featuring Newman’s Own Avocado Oil & Extra Virgin Olive Oil Greek Dressing, the fresh ingredients in this dish complement each other for a colorful and flavorful way to serve your favorite vegetables.

Serves: 4

Prep Time: 10 min

Cook Time: 15 min

Print Recipe


  • 1/3 cup Newman’s Own Avocado Oil & Extra Virgin Olive Oil Dairy Free Greek Dressing
  • 1 lb baby potatoes, halved
  • 1 lb asparagus, trimmed and cut into thirds
  • 2 tbsp olive oil
  • 1/4 tsp Newman’s Own Coarse Ground Black Pepper
  • 1/4 tsp Newman’s Own Sea Salt Flakes
  • 1/3 cup thinly sliced red onion
  • 8 large radicchio lettuce leaves
  • 2 tbsp finely chopped chives



Preheat oven to 425˚F. In large pot of boiling salted water, cook potatoes for about 15 minutes or until tender; drain and let cool to room temperature.


Meanwhile, toss together asparagus, olive oil, salt and pepper. Arrange in single layer on parchment paper¬–lined baking sheet. Roast for 8 to 10 minutes or until tender and lightly charred. Let cool slightly.


Toss together Newman’s Own Avocado Oil & Extra Virgin Olive Oil Dairy Free Greek Dressing, potatoes, asparagus and red onion. Arrange two radicchio leaves together to form cup. Repeat with remaining radicchio leaves. Scoop salad into radicchio cups and sprinkle with chives.


Tip: Use Treviso or Chioggia radicchio, depending on the shape, color and flavor that you prefer.

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