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Roasted Tomato and Potato Salad with Cashew Rosemary Dressing

This warm salad combines the freshness of tomatoes with the comfort of roasted potatoes, topped with a creamy rosemary dressing.
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course lunch, Salad, Side Dish
Servings 4


  • 2 lb baby red potatoes
  • 2 cups cherry tomatoes
  • 2 tbsp avocado oil
  • ½ tbsp chopped fresh rosemary 3-4 sprigs
  • 1 tsp sea salt
  • ½ tsp pepper
  • 4 cups mixed salad greens


  • ¼ cup cashews soaked
  • ¼ cup water
  • 2 tbsp lemon juice
  • 1 clove garlic minced
  • ¼ tsp chopped rosemary
  • Salt and pepper to taste


  • Soak cashews for at least 2 hours or soak in boiling water for 15-20 minutes to soften.
  • Preheat oven to 425°.
  • Wash and cut potatoes into bite-sized pieces. Toss potatoes in 1 tbsp avocado oil.
  • Wash cherry tomatoes and toss in 1 tbsp avocado oil.
  • Spread potatoes on baking sheet. Sprinkle with chopped rosemary, salt and pepper. Roast the potatoes for 15 minutes. Add tomatoes to the baking sheet and roast another 15 minutes, or until potatoes are tender in the middle and crispy on the bottom, and tomatoes are blistered.
  • Wash salad greens and put in a large bowl. Add roasted potatoes and tomatoes. Top with dressing.
  • Dressing
  • Drain cashews. Add cashews, water, lemon juice, garlic and rosemary to high speed blender or food processor. Process until smooth. Add salt and pepper to taste.
Keyword creamy cashew dressing, plant based, roasted potatoes, roasted tomatoes, vegan, warm salad