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With all the best bits from a Sunday roast, this tray roast salad is comfort food made healthy... Isn't that what greedy foodie dreams are made of?



Total time

0 minutes




  • 200 g mixed salad leaves (strong, peppery varieties such as watercress, rocket or lamb's lettuce work well
  • 500 g baby potatoes
  • 4 sausages (use vegetarian ones if you wish)
  • 1 tbsp dijon mustard
  • 3 tbsp balsamic vinegar
  • 3 tbsp olive oil + some for the potatoes
  • salt, pepper


  1. Pre-heat the oven to 200°C.
  2. Wash and dry the potatoes. Cut them length-wise and place in a bowl. Add 1 tbsp olive oil and a good pinch of salt and mix until well coated.
  3. Spead the potatoes onto a baking tray. Add the sausages to the side and roast for 30-35 minutes.
  4. In a clean jar, combine the Dijon mustard, balsamic vinegar, olive oil, and a good pinch of salt and pepper. Pop the lid on and shake vigorously.
  5. Remove the tray from the oven and slice the sausages into bite-sized pieces.
  6. In a large salad bowl, layer the salad leaves, roasted potatoes and sausage pieces. Drizzle a few tablespoon of the balsamic and Dijon vinaigrette on top and serve immediately.
  7. View the recipe instructions at Cake and Whisky

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