Oven-Roasted Potato and Broccoli Salad

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Rated 5.0 based on 5 customer reviews


For best results, we recommend using:


Mealthy Tip

Don't stop with broccoli—you can swap the florets with your favorite cruciferous vegetables like shredded kale, chopped collard greens, cauliflower, or Brussels sprouts! To make the salad without refined sugar, try replacing the white sugar with honey or agave nectar.

Nutrition Facts

Per Serving: 106 calories; 5g fat; 13.2g carbohydrates; 2g protein; 0mg cholesterol; 219mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 4

Amount Per Serving
Calories 106 Calories from Fat48
% Daily Value*
Total Fat 5g 8%
Saturated Fat1g 4%
Trans Fat0.0g
Polyunsaturated Fat0.6g
Monounsaturated Fat3.8g
Cholesterol 0mg 0%
Sodium 219mg 9%
Total Carbohydrate 13.2g 4%
Dietary Fiber2g 6%
Protein 2g
Vitamin A2% Vitamin C12%
Calcium1% Iron4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


5.0out of 5 Stars

(5 Reviews)

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What others are saying

Image of Tarragon Boi

Tarragon Boi says:

I brought this to a bbq potluck and people loved it! It's a really good twist on classic potato salad, but so much healthier without all the mayo.

Image of Tal Levitas

Tal Levitas says:

Super quick. Super easy. Makes a good salad. I added sauteed spinach and some green beans to make it more of a hash, but the flavor is solid.

Image of Sam Dalton

Sam Dalton says:

Quick and easy to make, and the one of the few ways I can get my son to eat vegetables.... Which means I'll be making this regularly!

Image of Jessica Scott

Jessica Scott says:

Very good dish! I love broccoli, so I am partly biased, but the vinegar and mustard liquid poured over the broccoli gave it amazing flavor. The potatoes were also really good, and went well together.

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Alexis Pearson says:

I used red skin potatoes (my fave) and thought turned out really good. It was perfect as a side!