Roasted Potato Arugula Salad Recipes

ARUGULA SALAD WITH ROASTED POTATOES

Steps:

• Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper and set aside.
• In a large bowl, toss the halved potatoes with the olive oil, salt and pepper until well combined.
• Spread the potatoes on the prepared baking sheet in one even layer and bake for 25 to 30 minutes until the edges are brown and crispy and the insides are tender when pierced with a fork or knife.
• Meanwhile, add the arugula to the bowl you mixed the potatoes in. Toss the arugula making sure to scrape the sides and bottom of the bowl so the leftover oil, salt and pepper in the bowl is mixed with the arugula. Set aside.
• Remove the potatoes from the oven. Sprinkle them with the minced garlic and chopped herbs. Toss well so the garlic and herbs are evenly distributed and then spread the potatoes back out into one even layer.
• Put back in the oven for another 5 minutes to heat the garlic and herbs.
• When potatoes are done place them in a bowl with the arugula. Squeeze the fresh lemon juice over everything and toss well. Add extra fresh cracked black pepper or a sprinkle of vegan parmesan, if desired.
• Serve hot, room temperature, or even cold.

CRISPY ROASTED POTATOES AND ARUGULA SALAD

Steps:

• For the potatoes. Preheat the oven to 425 degrees F. In a large bowl, combine together the potatoes, garlic, dried rosemary, paprika, cumin, salt, and pepper until the potatoes are well-coated.
• On a large baking sheet (lined with parchment paper for easy clean-up), spread the potatoes in a single layer and roast for 30-40 minutes, flipping once halfway through, until crispy on the outside and tender on the inside.
• For the salad. As the potatoes roast, place the arugula in a large bowl and top with lemon juice, olive oil, salt, and pepper. Toss to combine and then set aside.
• Put it together. Plate the arugula on a large platter or plate and top with the roasted potatoes. Then grate a generous amount of parmesan cheese over the dish. Best served immediately.

ROASTED POTATO ARUGULA SALAD

Steps:

• Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper, or lightly grease, and set aside.
• Cut red potatoes into halves or quarters (to make bite size pieces) and place into a large bowl. Add olive oil, salt, cumin, chili powder, and pepper. Toss until evenly coated. Pour onto prepared baking sheet and spread into an even layer. Bake for about 30 minutes, or until potatoes can easily be pierced through with a fork.
• In a large bowl, add your salad ingredients: arugula, onion, and tomato. Top with warm roasted potatoes. Set aside.
• In a small bowl, whisk together your dressing ingredients: olive oil, lemon juice, dijon mustard, fresh dill, and salt.
• Drizzle dressing over salad ingredients and toss until evenly coated. Serve warm.

ARUGULA SALAD WITH ROASTED SWEET POTATOES AND MUSHROOMS

Steps:

• Preheat oven to 425 degrees. On 2 large, rimmed baking sheets, toss together sweet potatoes, mushrooms, cumin, and oil; season generously with salt and pepper. Roast, rotating sheets halfway through, until vegetables are tender, browned, and dry, about 40 minutes. Reserve 4 cups sweet potatoes and mushrooms (see Cook's Note below).
• In a large bowl, combine arugula with the sauteed corn and 6 cups of the roasted sweet potatoes and mushrooms; toss until arugula wilts slightly. (If you don't have leftover sauteed corn, dress the salad with a simple vinaigrette.) Serve immediately, topped with tortilla strips and crumbled goat cheese, if desired.