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Roasted Potato and Wilted Arugula Salad
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Roasted Potato Salad with Wilted Arugula

This roasted potato salad with wilted arugula may not be super colorful, but the light lemony dressing and parmesan crisps can compete with any salad.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Salad, Side Dish
Cuisine: Vegetarian
Servings: 5
Calories: 200kcal

Ingredients

For the Potatoes:

  • 24 oz. small red potatoes chopped
  • 3 tablespoons olive oil
  • 1/2 teaspoon rosemary
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1/8 th teaspoon sea salt
  • 1/8 th teaspoon ground black pepper

For the Cheese Crisps:

  • 1 ounce shredded parmesan cheese

For the Dressing:

  • 1/2 lemon juiced
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 tablespoon olive oil
  • Sea salt and ground black pepper to taste

For the Salad:

  • 4 oz. package baby arugula I used Bright Farms brand

Instructions

  • Preheat the oven to 350 degrees Fahrenheit.
  • In a large mixing bowl, toss together the potatoes, olive oil, rosemary, garlic powder, paprika, salt and ground pepper. Toss to coat and transfer onto a baking sheet. Spread into a single layer and bake for until tender and golden brown about 30-35 minutes. Stir potatoes at about 20 minutes into the cooking time.
  • Meanwhile, line a baking sheet with parchment paper. Arrange parmesan cheese onto the pan in 6 small 2 inch piles. Bake for 5-8 minutes or until golden brown. Allow to cool on the pan. They will harden/crisp up as they cool.
  • Add all of the dressing ingredients to a jar and shake well to mix.
  • To assemble the salad, add the arugula, potatoes, and dressing to a large bowl and toss to mix. Add a bit more salt and pepper if needed, to taste. Crumble parmesan crisps onto the top of the salad and divide into bowls to serve.

Nutrition

Serving: 1/5 recipe | Calories: 200kcal | Carbohydrates: 24g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Cholesterol: 4mg | Sodium: 125mg | Fiber: 2.5g | Sugar: 2.5g