Roasted potato and green bean salad with caramelized onions, blue cheese and balsamic vinaigrette

I love this salad.

There are few salads that I really enjoy eating. One is a strawberry, spinach and kiwi salad my mom makes. One is this salad. And one is this roasted potato and green bean salad. This salad is so easy but it has so many different flavors and textures that it makes it seem like the most complex salad. But its not. Its so easy. And so tasty. And you must make it. Trust me. People will love you after you make this salad.

I have been making this salad for years. Its a really great salad to make if you’re having company over or need to bring something to someone’s house for a dinner party. It has something in it that will please everyone, and the ease of preparation makes it an instant go-to salad for me.

It is also a great salad to make and then add things to it to make it a complete meal. Sometimes I will add grilled chicken or steak to it and it becomes a really great, fast, and easy dinner.

OK, so I just planned your next dinner. You’re welcome.


1 12 ounce bag of field greens
1/2 lb fingerling potatoes, cut into small chunks
1 onion, thinly sliced
1/2 lb green beans, trimmed
1 sprig of rosemary, minced
2 sprigs of thyme, minced
2 sprigs of parsley, minced
5 Tbls. extra virgin olive oil (divided)
2 Tbls. butter
Salt/pepper, to taste
Blue cheese, optional

Pre-heat your oven to 425 degrees.

In a large bowl, toss together potatoes, herbs, 3 Tbls. olive oil, and salt and pepper. Coat potatoes and spread onto a rimed baking sheet cut side down. Roast in the oven for twenty minutes, stopping halfway through to loosen potatoes with a spatula and flip them.

While you potatoes are roasting, heat a large skillet over medium heat and add butter and remaining olive oil. Add onions to the pan and season with salt and pepper. Caramelize onions by stirring them around the pan every five minutes (Lower your heat if the onions are becoming too browned). After twenty minutes, add 1/4 cup of water to the pan and stir onion around. Let onions cook for ten more minutes. At this point, the onions should be a deep brown color. Remove from the pan and allow to cool. Reserve the pan with the leftover oil from the onions for green beans.

In the same pan, saute green beans until cooked all the way through. Season with salt and pepper. set aside to cool.

To assemble the salad, place field greens into a large bowl and add potatoes, green beans, onions and blue cheese. Toss to combine. Drizzle vinaigrette over the salad and toss.


1 Tbls dijon mustard
1/4 cup balsamic vinegar
1 tsp. dried italian seasoning
1 clove garlic, minced
3/4 cup extra virgin olive oil

In a large bowl or blender, add all ingredients except olive oil. Whisk or blend until all ingredients are well combined. Slowly drizzle in the oil while whisking or while your blender in on. Blend until all of the oil has been added. Drizzle over salad right before you are ready to eat.



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