Arugula Salad with Roasted Potatoes

4.72 from 7 votes

Arugula Salad with Roasted Potatoes

This Arugula Salad with Roasted Potatoes is quick and easy, light and herby and full of flavor! It makes the perfect side at dinnertime or a wonderful main dish for a light lunch.

Prep Time10

Cook Time25

Total Time35

Course: Salads, Sides

Cuisine: American

Diet: Gluten Free, Vegan

Servings:

Calories: 153kcal

Author: Jenn Sebestyen

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

~ 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.

Nutrition