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.
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
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.
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
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Arugula Salad with Roasted Potatoes
- 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
- 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.