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.
Nutrition Facts : Calories 153 kcal, Carbohydrate 24 g, Protein 3 g, Fat 5 g, SaturatedFat 1 g, Sodium 250 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 4 g, ServingSize 1 serving
CRISPY ROASTED POTATOES AND ARUGULA SALAD
Delicious spiced roasted potatoes sit atop a bed of peppery arugula in this quick and easy warm salad recipe. A side dish that's full of bright flavours and complimentary textures.
Provided by Marie
Categories Side Dishes
Time 50m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 261 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 11 grams fat, Fiber 4 grams fiber, Protein 5 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 191 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
POTATO, ORANGE AND ARUGULA SALAD
Provided by Giada De Laurentiis
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 13
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.
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- Preheat the oven to 425°. Cut the potatoes into 1/2-inch wedges. Scatter the potato wedges on 1 large rimmed baking sheet, drizzle with 1 1/2 tablespoons of the olive oil and toss until coated. Season with salt and pepper and roast for about 25 minutes, until browned and crisp.
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