Festive Salad with Crispy Potatoes and Almond Butter Dressing

For the Smashed Potatoes

• • 800 gr. small (baby) potatoes
• • 2 tablespoons olive oil
• • 1 teaspoon minced garlic or garlic powder
• • 1 teaspoon fresh thyme
• • 1 teaspoon rosemary
• • 1 teaspoon oregano
• • 1 teaspoon sweet paprika
• • Salt
• • Black pepper

For the Salad

• • 200 gr. salad mix
• • 150 gr. cherry tomatoes, halved
• • 1 ripe avocado, sliced
• • 1 pomegranate, seeds removed
• • 1 orange, peeled and segmented
• • Zest from ½ orange
• • ¼ small red onion, very thinly sliced
• • 100 gr. soft feta or anari cheese, crumbled
• • 30 gr. pistachios

For the Dressing

• • 2 tablespoons almond butter
• • 1 tablespoon honey
• • Juice from 1 orange
• • 1 tablespoon balsamic vinegar
• • 1 teaspoon mustard
• • ½ teaspoon cinnamon
• • 2 tablespoons water

For the Smashed Potatoes:

1. 1. Preheat the oven to 200°C (392°F). Boil the potatoes in salted water for 10–15 minutes until tender. Drain them, let them cool slightly, and arrange them on a baking sheet lined with parchment paper.
2. 2. Gently press them down with a fork or a glass until they 'smash'. Drizzle with olive oil and add the herbs, paprika, garlic, salt, and pepper.
3. 3. Bake for 25–30 minutes until golden brown and crispy.

For the Dressing:

1. 1. In a small bowl, whisk together the almond butter, honey, orange juice, balsamic vinegar, mustard, cinnamon, and water.
2. 2. Whisk well until the sauce is smooth and creamy.
3. 3. If it is too thick, add a little more water or juice.

For Assembly:

1. 1. Arrange the salad mix on a large platter. Top with the crispy smashed potatoes.
2. 2. Sprinkle with some orange zest. Add the cherry tomatoes, avocado, pomegranate seeds, red onion, and pistachios.
3. 3. Scatter the feta cheese over the top. Drizzle with the dressing and toss gently to coat everything evenly.