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Arugula Potato Salad

A fresh arugula salad with crunchy apples, sweet dried cranberries, and roasted potato slices.
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Print Recipe
Total Time35 Mins
Prep Time15 Mins
Cook Time20 Mins
ServingsServes 3
Potato Type: Fingerling
Prep Method: Baked

Dish

SaladMain Dish

Prep Time

15 Mins

Cook Time

20 Mins

Serving

Serves 3

Description

A fresh arugula salad with crunchy apples, sweet dried cranberries, and roasted potato slices.

Ingredients

  • 2 cup arugula
  • 1 apple, chopped
  • ½ red onion, chopped
  • 2 tablespoons pumpkin seeds
  • 2 tablespoons dried cranberries
  • 2 tablespoons balsamic vinaigrette
  • 6 fingerling potatoes, sliced lengthwise in thirds
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper

Preparation

  1. Pre-heat oven to 450 °F.
  2. Grease a baking sheet with olive oil and arrange potato slices in an even layer. Sprinkle with salt and pepper.
  3. Bake potatoes for 20 minutes, until crispy. I like to add a minute or two on broil right at the end.
  4. Toss all ingredients in a salad bowl and enjoy.

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Recipe By: Rebecca Costa

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Nutrition Facts Per Serving

Calories

130

Fat

2g

Sodium

400mg

Carbohydrates

26g

Fiber

4g

Protein

2g

Potassium

392mg

Sugar

13g

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