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
MEDITERRANEAN POTATO SALAD
Steps:
- Place the potatoes in large pot and cover with water. Add salt and bring to a boil. Reduce to a simmer and cook until the potatoes are fork tender, about 15 to 20 minutes. Drain then set aside to cool.
- When the potatoes are cooled, cut them into bite sized chunks and transfer to a large salad bowl.
- To make the dressing, whisk together the lemon juice, olive oil, Dijon mustard, salt and pepper. Pour on top of the potatoes and toss to combine. Add the onions, olives, parsley, cilantro and green onions and gently toss to combine.
- Serve warm or store in the fridge for a few hours before serving cold. If the potato salad seems dry, add a drizzle of olive oil before serving.
Nutrition Facts : Calories 213 kcal, Carbohydrate 29 g, Protein 3 g, Fat 10 g, SaturatedFat 1 g, Sodium 1475 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving
VEGETARIAN ARUGULA CHICKPEA POWER SALAD
The combination of fiber-packed, antioxidant-rich vegetables and fruit plus high-protein chickpeas and avocado makes this a well-balanced and satisfying salad. Spice up the mash with additional ingredients like mango, celery, cilantro or carrots, then enjoy it as a dip, sandwich filling or, in this case, a salad topper.
Provided by Min Kwon, M.S., R.D.
Categories side-dish
Time 15m
Yield 1 serving
Number Of Ingredients 11
Steps:
- Rinse and drain the chickpeas. In a medium bowl, combine the chickpeas and avocado, and roughly mash with a fork or potato masher. Add the onions and lemon juice. Season with salt and pepper. Stir to combine thoroughly.
- Serve 1/2 cup of the chickpea salad on a plate with the arugula, cucumbers, quinoa, strawberries, tomatoes, feta and a drizzle of balsamic vinegar. Enjoy!
- Reserve the remaining chickpea and avocado salad for another purpose.
Nutrition Facts : Calories 362 calorie, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 8 milligrams, Sodium 135 milligrams, Carbohydrate 51 grams, Fiber 10 grams, Protein 13 grams, Sugar 5 grams
SWEET POTATO AND ARUGULA SALAD
Provided by Katie Lee Biegel
Categories side-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Spray a baking sheet with nonstick cooking spray.
- Toss the sweet potatoes in a large bowl with the olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer to the prepared baking sheet and bake for 20 minutes. Stir the potatoes and continue to bake until fork-tender, an additional 15 to 20 minutes. Let cool completely.
- In a large bowl, combine the cooled sweet potatoes, arugula and scallions. In a small bowl, whisk the mayonnaise with the lemon juice and Parmesan; season with salt and pepper. Just before serving, toss the dressing with the sweet potato and arugula mixture to coat.
ROASTED SWEET POTATO AND ARUGULA SALAD
Tender roasted sweet potatoes and peppery arugula tossed with a simple vinaigrette, walnuts, and crumbled feta cheese. This salad serves two hungry people as a stand-alone meal or stretches to serve four as a smaller side dish or starter.
Provided by April @ Girl Gone Gourmet
Categories Side Dish
Time 35m
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees. Spread the potatoes in an even layer on a baking sheet. Drizzle 1 tablespoon of olive oil over the top of the potatoes and season them with a few pinches each of salt and pepper. Stir the potatoes around to coat them evenly in the oil. Roast the potatoes for 20 to 25 minutes, or until they are fork tender. Remove them from the oven and cool them in the pan while you prepare the rest of the salad.
- In a small bowl, whisk the mustard and lemon juice with 3 tablespoons of olive oil until combined. Season the dressing with a generous pinch of salt and a pinch of pepper.
- In a large bowl, toss the arugula, green onion, parsley, and potatoes together. Add two tablespoons of the dressing to the bowl and gently toss it with the greens and potatoes until they are evenly coated. Divide the salad between two plates and garnish with the walnuts and feta cheese.
Nutrition Facts : ServingSize 1/2 of recipe, Calories 649 calories, Sugar 12.1g, Sodium 699.7mg, Fat 47.8g, SaturatedFat 7g, UnsaturatedFat 38.6g, TransFat 0g, Carbohydrate 51g, Fiber 10.1g, Protein 10.9g, Cholesterol 8.3mg
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.
More about "potato arugula salad food"
WARM POTATO SALAD WITH ARUGULA RECIPE - PAUL VIRANT | …
From foodandwine.com
5/5 (204)Total Time 40 minsServings 4-6
- 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.
- In a small bowl, whisk the remaining 2 tablespoons of olive oil with the mustard and vinegar and season with salt and pepper. In a large bowl, toss the potatoes with the onion and arugula. Top with the dressing, toss again and serve right away.
LEMON-ARUGULA POTATO SALAD RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (10)Total Time 25 minsServings 6Calories 155 per serving
- Place potato pieces in a medium saucepan; cover with cold water to 2 inches above potatoes. Bring to a boil over medium-high heat. Reduce heat to medium, and gently simmer 10 minutes or until potatoes are tender. Drain potatoes.
- Heat a small skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add shallots to pan; sauté 3 minutes or until lightly browned, stirring occasionally. Remove from heat. Combine shallots, vinegar, mustard, lemon rind, lemon juice, salt, and black pepper in a small bowl, stirring well with a whisk. Gradually add remaining 2 tablespoons oil, stirring constantly with a whisk until combined. Drizzle dressing over warm potatoes; toss gently to coat. Cool completely.
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SMOKED TROUT, POTATO & ARUGULA SALAD FOR TWO RECIPE ...
From eatingwell.com
Category Healthy Trout RecipesCalories 294 per servingTotal Time 30 mins
- Place a steamer basket in a large saucepan with 1 inch of water; bring to a boil. Place the potatoes in the basket, cover and steam until barely tender when pierced with a skewer, 13 to 15 minutes, depending on size.
- Meanwhile, chop 1 1/2 teaspoons capers and place in a medium bowl. Add sour cream, vinegar, dill, oil, shallot, pepper and salt. Whisk to combine.
- When the potatoes are cool enough to handle but still warm, halve them (or quarter if large) and add to the bowl along with arugula, eggs and trout. Toss gently until just combined. Serve the salad topped with the remaining 1 1/2 teaspoons capers.
SAVORY SWEET POTATO PANCAKE WITH ARUGULA SALAD RECIPE - GOOP
From goop.com
Servings 2Category Detox & Cleanse Recipes
- 1. Peel and mash the roasted sweet potato in a medium bowl. Add the oat flour and salt, and mix to combine.
- 2. Heat 1 tablespoon of the olive oil in a large non-stick sauté pan over medium heat. Divide the batter into 2 equal balls and shape into 4-inch pancakes. Cook the cakes for about 2 minutes per side, or until nicely browned and warmed through (you’ll have to do this one at a time), adding more oil as needed.
- 3. While the pancakes cook, combine the sliced shallot, lemon juice, olive oil, and a large pinch of flaky salt in a medium bowl.
- 4. When the pancakes are cooked, remove to a plate and top each with half of the avocado; garnish with flaky salt. Add the arugula to the shallot/lemon mixture and toss to combine; pile the salad on top of each pancake. Garnish with a pinch of flaky salt and aleppo pepper, if using.
ROASTED SWEET POTATO ARUGULA SALAD - FOOD FARMACIST RD
From foodfarmacistrd.com
Cuisine MediterraneanCategory Main Course, SaladServings 4Total Time 30 mins
- Toss cubed sweet potatoes with 1 tbsp olive oil, and season with salt and pepper. Spread on baking sheet and roast for about 25 minutes, turning once halfway through.
- While potatoes are roasting, mix the red bell pepper, beans (or quinoa), green onions, cucumber, and arugula into a large bowl.
- In a separate small bowl, mix the lime juice, zest, mustard, chia seeds, and herbs. Whisk in the olive oil. Add a pinch of salt and pepper to taste.
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From mycolombianrecipes.com
Ratings 25Servings 4Cuisine InternationalCategory Main Course
- In a bowl, combine the potatoes, olive oil, salt and pepper and toss to coat. Transfer to a baking sheet or a small roasting pan and roast until the potatoes are tender, golden and crisp, about 45 minutes.
- Cut the spears diagonally into 1-inch lengths. Place in a steamer rack over boiling water, cover the steamer and cook until tender-crisp, about 3 minutes. Remove the rack from the pan and rinse the asparagus under running cold water until cool.
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From thesaltymarshmallow.com
5/5 (8)Category Salad, Side DishCuisine AmericanCalories 280 per serving
- Add the potatoes to the water and boil for about 10 minutes until fork tender. Drain the water and place the potatoes in a large bowl in the fridge until cool enough to handle.
- Meanwhile, add the arugula, nuts, garlic, parmesan, lemon juice, pepper flakes, salt, and pepper to the bowl of your food process or high powered blender.
- Pulse 4-5 times until the mixture is coarse. Turn the food processor on low, stream in the olive oil until the pesto is smooth.
WARM POTATO ARUGULA SALAD WITH TEMPEH - RUNNING ON REAL FOOD
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5/5 (3)Total Time 20 minsCategory SaladCalories 322 per serving
- Start by adding the cubed tempeh and marinade ingredients to a small dish, mixing well and marinating for 30 minutes up to overnight.
- When you’re ready to make the salad, bring a large pot of water to a boil on the stovetop with 1-2 tsp of salt. Add the baby potatoes and cook for approximately 15 minutes until easily pierced with a fork. Strain.
- While the potatoes are cooking, turn the oven on to broil. Place the cubed tempeh on a baking sheet and broil for 10 minutes until starting to brown and crisp.
SMOKED TROUT, POTATO & ARUGULA SALAD RECIPE | EATINGWELL
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5/5 (2)Total Time 30 minsCategory Healthy Salad RecipesCalories 294 per serving
- Place a steamer basket in a large saucepan with 1 inch of water; bring to a boil. Place the potatoes in the basket, cover and steam until barely tender when pierced with a skewer, 13 to 15 minutes, depending on size.
- Meanwhile, chop 1 tablespoon capers and place in a large bowl. Add sour cream, vinegar, dill, oil, shallot, pepper and salt. Whisk to combine.
- When the potatoes are cool enough to handle but still warm, halve them (or quarter if large) and add to the bowl along with arugula, eggs and trout. Toss gently until just combined. Serve the salad topped with the remaining 1 tablespoon capers.
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From theoriginaldish.com
- Preheat the oven to 425°F. Add the potatoes to a half sheet pan. Drizzle generously with olive oil and season with salt and pepper. Toss to coat. Spread the potatoes into one even layer, cut-side down. Roast for 15 minutes.
- Arrange the slices of spring onion (the red/white bulb section only) over the potatoes. Continue to roast for 25 more minutes, or until the potatoes are golden brown and tender. Let cool on the sheet pan for 10 minutes before tossing the salad.
- For the pesto, combine the arugula, basil, chives, garlic, pine nuts, pecorino romano cheese, lemon zest, lemon juice, and honey in a food processor. Pulse until finely chopped. Transfer this mixture to a bowl. Stir in the olive oil. Season with salt and black pepper to taste.
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