Roasted Purple Potatoes and Pumpkin Salad with Mustard-Dill Dressing


Can you feel it? Spring is coming! The days are getting longer, temperature is rising and, if you look very well, you can see the first spring flowers coming out. It’s time to give winter a worthily farewell by using up the last winter vegetables. Roasted Purple Potatoes and Pumpkin Salad with Mustard-Dill Dressing just seems the perfect dish for that.

Two weeks ago I went to the VeggieWorld in Utrecht. There, the owner of the Aardappelhof , Mr. J. Klaver was so generous to give me a bag of his purple potatoes for this recipe. The origins of the Bleue d’Artois lie in South-America, but nowadays they also grow in France. Bleue d’Artois make a perfect puree, French fries and chips, or you can steam or bake them. If you don’t have purple potatoes at hand for this recipe, sweet potatoes will do the trick as well.


I love the combination of nutritious raw salad mixed with warm ingredients. Pumpkin and potatoes are just perfect for that.

Roasted Purple Potatoes and Pumpkin Salad with Mustard-Dill Dressing

Servings: 2 // Prep Time: 20 minutes // Cook Time: 25 minutes

Ingredients for the salad:

2 cups pumpkin, sliced
2 cups Bleue d’Artois or sweet potatoes, sliced
3 tablespoons olive oil
2 tablespoons Maple Syrup
Freshly grounded salt and pepper
1 teaspoon curry
3 cups lettuce, like kale, spinach and/or iceberg lettuce
1 spring onion
½ cup grapes, cut in half
1 cup cocktail tomatoes, cut in half
½ cup walnuts
¼ cup raisins

Ingredients for the Mustard Dill Dressing:

2 tablespoons Dijon mustard
Juice from ½ lemon
1 tablespoon fresh or dried dill
2 tablespoons olive oil
Freshly grounded salt and pepper
Optional: natural sweetener, like maple or agave syrup


How you can do it:

  1. Preheat oven to 180°C
  2. In a large bowl, toss the pumpkin and potatoes with the olive oil, maple syrup, curry and some salt and pepper.
  3. Cover the baking tray with baking paper. Lay the pumpkin and potato pieces in a single layer on a baking tray. Place in the oven and cook for about 25 minutes, turning halfway, until they are golden and tender.
  4. Meanwhile mix the Dijon mustard, lemon juice, dill,oil, salt and pepper and (if you like) the natural sweetener in a small bowl with a whisk or in a blender.
  5. Assemble the lettuce, spring onion, grapes, tomatoes, walnuts, raisins and the dressing in a large salad bowl.
  6. Top with pumpkin and potatoes.
  7. Enjoy!
Always on a quest to try new things. After working on an Australian shrimp boat and cattle station, Nicole decided to follow her heart and left her home country Germany for good to move to the Netherlands. Here she lives with her handsome Dutch guy and explores new ways of living more conscious and responsible. She gets excited about everything that is organic, healthy, fairtrade, waste- and cruelty-free. After eating no meat since more than 10 years, Nicole recently decided to go vegan. She strongly believes that we are happier and healthier, if we live more natural. This is why she will do whatever it takes to give you the best insights on how to live a happy, healthy and responsible life.