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Quick and easy with simple fresh ingredients, this Arugula Salad with Roasted Potatoes is light and herby and full of flavor! It makes the perfect side at dinnertime or a wonderful main dish for a light lunch. Especially delicious with fresh from the garden herbs!
Sometimes the simplest dishes are the best.
They key is to use fresh ingredients with bold flavors.
This easy arugula salad with roasted potatoes checks those boxes and I promise you’re going to love it!
Ingredients you need
Ingredients notes and substitutions
Potatoes ~ Any potato would technically work here, but I like to use baby potatoes, also called new potatoes. Fingerling potatoes work well, too. Any color or a variety if fine. These small potatoes have thin skin that gets nice and crispy when roasted.
If you only have larger potatoes, those can be used as well. Just be sure to chop them evenly bite size pieces.
If you love potatoes, you will love my Veggie Potato Fritters, Creamy Vegan Potato Soup, Vegan Mashed Potatoes, and Bombay Potatoes and Peas.
Greens ~ I love peppery arugula paired with potatoes.
If you use something heartier, like kale, collards, or chard, be sure to mix the greens with the potatoes straight from the oven and still hot. This will allow the greens to wilt down a bit and make them more palatable.
If you use more delicate greens, like spinach, you may want to allow the potatoes to cool a bit before mixing them in. This way the greens won’t wilt too much and become slimy.
Herbs ~ I’ve used a combination of fresh thyme, rosemary, parsley, and dill. Oregano or cilantro would also be great. You can use any combination of herbs that you love.
While you could definitely make this dish with dried herbs, I really encourage you to use fresh herbs when possible. You just can’t beat the flavor fo fresh ingredients.
If you do choose to use dried herbs, which have a more concentrated flavor, a good rule of thumb to follow is to use 1 teaspoon of dried herbs for every 1 tablespoon of fresh herbs called for.
Citrus ~ The flavors of this arugula salad with roasted potatoes are so vibrant that the only dressing needed is a squeeze of fresh lemon. It brightens up the whole dish…don’t skip it!
Extras ~ We love this simple dish as-is, but if you are looking for a little extra something, try roasting some sliced red onions with the potatoes, adding thinly sliced radishes, toasted chopped walnuts, and/or slice green onions to the final dish.
You could even add some cooked white beans or chickpeas for added plant protein if you like.
How to make the recipe
Please scroll down to the recipe card for exact ingredient measurements and instructions.
Place the halved potatoes in a large bowl, drizzle with olive oil, sprinkle with salt and pepper and mix well to combine.
Spread the potatoes into one even layer on a parchment-lined rimmed baking sheet.
Roast until crispy on the outside and fork tender on the insides.
Sprinkle with the fresh chopped herbs and garlic and toss well to combine.
Spoon the warm herb roasted potatoes directly onto the fresh arugula, squeeze the juice of a lemon over the top, and toss it all together.
The arugula will start to wilt just slightly. It also allows the garlic and herb flavors from the potatoes to transfer to the greens.
How to serve
I love a sprinkle of vegan parmesan cheese and freshly cracked black pepper over the top just before serving.
This roasted potato salad is excellent served hot, warm, room temperature or cold, which makes it perfect for picnics and BBQ’s. Leftovers make the perfect snack! I find myself sneaking bites every time I pass through the kitchen.
You could just pop these crispy on the outside, creamy on the inside delicious little nuggets right into your mouth and forgo the arugula all together!
But I have to beg you try it salad style because the peppery arugula pairs so wonderfully with the garlic and herb roasted potatoes and the squeeze of fresh lemon brings everything together.
Storage and freezing
This salad is best served immediately, but leftovers will keep in an air-tight container in the fridge for 2-3 days.
Do not freeze this arugula salad.
Pro tips and tricks
~ Chop the potatoes into similar bite-sized pieces for even cooking.
~ Oil will help the skins of the potatoes roast up nice and crispy and give that beautiful golden brown color. To make this recipe oil-free, toss the potatoes with a tablespoon or two of lemon juice instead.
~ Do not add the garlic and herbs to the potatoes until the last few minutes, otherwise they will burn.
~ Toss the arugula with the potatoes while they are still warm to slightly wilt the arugula.
~ Don’t forget the squeeze of fresh lemon juice over the whole salad to brighten up the flavors.
~ This recipe can easily be doubled or even tripled to feed a crowd.
More Vegan Salad Recipes
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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Arugula Salad with Roasted Potatoes
Recommended Equipment
Ingredients
- 2 pounds baby potatoes halved or quartered
- 2 tablespoons olive oil
- ¾ teaspoon salt or to taste
- ½ teaspoon fresh cracked black pepper or to taste
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- 2 garlic cloves minced
- 3 cups arugula
- Juice of ½ to 1 lemon to taste
Instructions
- 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.
Notes
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
maria says
Thanks you for sharing Herb Roasted Potatoes and Arugula Salad recipe.
this weekend i will make it for my family.
Jenn S. says
That’s great, Maria. Enjoy!
Sue says
Thanks if making ahead, would I add the lemon after reheating and tossing with Arugula? Or, when taking out from original cook?
Cooking now. Smell is over the top now. I used tarragon with margoram and dill. Serving along side beef tenderloin tonight
Jenn S. says
Hi, Sue! Add the lemon just before serving to brighten it all up! I hope you love it. Happy Holidays!!
Barbara V says
Simple and tasty, thanks for sharing!
Jenn S. says
Thanks, Barbara! I’m glad you liked it!
Kristy says
This worked so well, I never would have guessed the arugula and warm potato would work but man did it ever!!! A new fave, thank you
Jenn S. says
Oh, that’s so great to hear, Kristy! Sometimes the most simple recipes are the best…like this one! I’m so glad you liked it! Thank you!!!
Tamara says
Can you make the potatoes the day before? Should I just warm them in the oven before putting on the salad? Thx. I can’t wait to eat it!
Jenn S. says
Hi, Tamara! I have never done that, but I don’t see why it wouldn’t work. Sounds like a perfect plan to me. But, yes, warm in the oven as opposed to the microwave so they don’t get mushy. Happy eating!! 🙂
Brian Jones says
Given that our potatoes are coming out of the ground and our rocket is going mad it would be rude not to make this 🙂
Jenn S. says
Ha! I have never attempted to grow potatoes, but imagine these little fingerlings would be pretty easy, right? And please let me know what you think if you do make it!
WholeFoodBellies says
Yum, this sounds fantastic! I love alternatives to the normal creamy potato salad which just seems too much on a hot day!
Jenn S. says
Yeah, I like to actually taste my potatoes as opposed to drowning them in creamy oily dressing! You will love this! Thanks so much!
The Vegan 8 says
This is just a beautiful salad girlfriend! You just combined 2 of my favorite foods ever…potatoes and arugula….what a brilliant idea to combine the two! I want to eat this so bad right now. Love the herbs you chose and I can imagine the smell was divine too. Great recipe!
Jenn S. says
Thanks, Brandi! Potatoes and arugula go so well together. As for the herbs, they are all running rampant in my garden, so I had to throw them all in!!
Kathryn says
YES to this! I love roasted potatoes. Unhealthy obsession kind of love them. And then to put them with some arugula? All about it!
Jenn S. says
Thanks, Kathryn! I really don’t think there is such a thing as an unhealthy obsession with potatoes. 🙂 Enjoy!
Meg @ Noming thru Life says
Oh you made this recipe just for me didn’t you? That’s so nice of you… because ooooohhhh my gosh! I love this! Potatoes complete me, and this dish is going to be happening asap around here!
Jenn S. says
HaHa, thanks, Meg! I LOVE potatoes too, but unfortunately, my hubby doesn’t, so we don’t have them too often. That might be why I basically ate this entire recipe all by myself! I couldn’t get enough. 🙂 Please let me know what you think when you make it!
Natalie | Feasting on Fruit says
“…crispy on the outside, creamy on the inside delicious little nuggets…” that is the best description for roasted potatoes I’ve ever heard! 😀 haha This salad looks so tasty and healthy! I can sense the super flavorfulness right through the screen!
Jenn S. says
LOL, glad you liked that, Natalie! 🙂 Thanks!
Strength and Sunshine says
One perfect potato salad! I love arugula! I always pick it as my “salad green of choice”!