Arugula Salad With Roasted Potatoes Food

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.

ARUGULA WITH ROASTED SALMON AND NEW POTATOES

Steps:

• Preheat oven to 450 degrees. On a large rimmed baking sheet, toss potatoes with 1 tablespoon oil; season with salt and pepper. Roast 10 minutes.
• Toss potatoes, and push to sides of sheet; place salmon in center, and season with salt and pepper. Roast until potatoes are tender and salmon is opaque throughout, 10 to 15 minutes. Transfer salmon to a plate; break into large pieces with a fork.
• While salmon is cooking, whisk together vinegar, mustard, chives, and remaining 2 tablespoons oil in a large bowl; season with salt and pepper. Add arugula and potatoes; toss to combine. Top salad with salmon pieces.

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.

POTATO, ORANGE AND ARUGULA SALAD

Steps:

• Potatoes: Put an oven rack in the upper third of the oven. Preheat the oven to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray. Put the potatoes and the olive oil in a medium bowl and toss until coated. Arrange the potatoes, cut side down, in a single layer on the prepared baking sheet and season with salt and pepper, to taste. Roast until golden, about 35 to 40 minutes Remove the potatoes from the oven and set aside to cool for 15 minutes.
• Salad: Peel and trim the ends from each orange. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a salad bowl. Squeeze the juice from the membranes into a small bowl and reserve 1 tablespoon of juice for the dressing. Add the arugula, Gorgonzola, walnuts and the cooled potatoes to the salad bowl.
• Dressing: In a small bowl, whisk together the olive oil, reserved orange juice, vinegar, and orange zest until smooth. Season with salt and pepper, to taste.
• Add the dressing to the potato mixture and toss well. Season with salt and pepper, to taste, and serve.

SALAD WITH ROASTED POTATOES AND ARUGULA

Steps:

• Wash and peel the potatoes
• Place a pair of chopsticks horizontally on the chopping board. Place the potato horizontally between the chopsticks.
• Start slicing the potato. The chopsticks will stop you from slicing all the way through
• Place the potatoes in a bowl of cold water, wrap it up and place in the fridge overnight.
• The next day, preheat the oven at 200°C or 400°F.
• Remove potatoes from the water. Coat with 2 tbsp of olive oil and season with salt and pepper.
• Melt the butter in the microwave.
• Finely chop the green part of the scallion and add to the melted butter.
• Place the potatoes on a sheet pan and baste with scallion butter.
• Place in the oven for 50 minutes to 1 hour. Baste with butter mixture every 20 minutes.
• Cut the bacon into small pieces. In a medium size fry pan, add ½ tbsp olive oil. On medium heat, fry for about 5 minutes. Put bacon on some paper towels to drain excess fat and oil.
• Wash and dry arugula.
• Thinly slice red cabbage.
• Thinly slice the green part of the 3rd scallion stalk.
• In a small mixing bowl, add the olive oil, apple cider vinegar, maple syrup and Dijon mustard.
• Whisk until well combined.
• In a medium size mixing bowl, add the arugula, red cabbage and salad dressing. Mix until well combined.
• On a big serving platter, lay out the salad.
• Sprinkle ½ the bacon on top.
• Place the Hasselback potatoes on top of that.
• Sprinkle the rest of the bacon and the chopped scallion for garnish.
• Season with pepper to taste.
• Serve.

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.