Mince garlic and set aside. Thinly slice radishes and place in a bowl with spring mix. Thinly slice onion and set aside.

Preheat your over to 425F. Rinse potatoes and place on a chopping board, flat sides (if there are flatter sides to give you more stability) down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals. In a small dish, combine 2/3 of the minced garlic and vegan butter until softened together. Arrange sliced potatoes on prepared baking sheet (parchment, foil, or silpat liner). Work the garlic butter mixture evenly around the potatoes and in to the sliced crevices. Drizzle with a little bit of olive oil and sprinkle with salt and pepper, to taste. Bake in the over for 40 minutes, or until the potatoes get crispy and the insides are softened.

In a small skillet, add 1 Tbsp. of olive oil and your sliced onions over medium heat. Cook for about 8-10 minutes, or until onions become transparent. Move onions around and continue to cook on medium heat for another 5 minutes, or until onions become a golden caramel color and are soft. Remove from heat and set aside.

In a small saucepan over medium heat (or in a bowl in the microwave for 1-2 minutes), combine the salsa and nutritional yeast until the yeast adds a creaminess to the sauce. Salt and pepper, to taste and remove from heat.

In a small bowl, combine remaining garlic, mustard, balsamic vinegar, parsley, and 1 Tbsp. of olive oil and ¼ cup of water. Whisk together with a fork and salt and pepper, to taste. Pour dressing over the spring mix and radishes and coat thoroughly. Add cooled caramelized onions and toss.

Once the potatoes have been removed from the oven, allow to cool for 5 minutes. Once cooled, plate potato and slather with Southwest sauce. Add salad on the side, top with caramelized onions, and dig in.