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




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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