Preparation

Step 1 out of 10

Preheat the oven to 350°F.

Step 2 out of 10

Cut the potatoes in halves or quarters and spread over a baking pan covered in parchment paper.

Step 3 out of 10

Roast the potatoes for 15 minutes, flip, then roast for 15 more minutes.

Step 4 out of 10

Once cooked, remove from the pan, place in a large bowl, and put in the fridge to cool.

Step 5 out of 10

Prepare the dressing by adding all of the dressing ingredients to a small food processor, small blender, or a bowl.

Step 6 out of 10

Blend until smooth, or whisk together until smooth*

Step 7 out of 10

Set the dressing aside.

Step 8 out of 10

Using two mason jars (about three cups in volume each), layer the spinach, parsley, cabbage, onion, bell pepper, and cooled roasted potatoes as preferred.

Step 9 out of 10

Divide the dressing into two portions, and when you are ready to eat, simply drizzle the dressing into the jars and mix, or transfer to a bowl and enjoy!

Step 10 out of 10

Note: A blender/processor will work best for the dressing as it will emulsify this way, but in a pinch, whisking will work too!