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Arugula Salad with Goat Cheese, roasted Potatoes and Asparagus

    This bright and flavorful arugula salad is topped with roasted Little Potatoes, caramelized roasted asparagus and creamy goat cheese.

    Arugula Salad with Goat Cheese, roasted Potatoes and Asparagus

    Asparagus season is one of my favorite times of the year because it is a sure sign that warmer days are ahead! Since I always have Creamer potatoes on hand, from The Little Potato Company, I decided to celebrate the season with a fast and easy arugula, asparagus and potato salad that eats more like a hearty side dish. 

    Liz Slicing Little Potato Company Creamers

    To cut down the cooking time and get dinner on the table faster, I use these Little Potatoes because they are conveniently pre-washed, and consistent in size, and I always halve my potatoes too. While you can certainly keep them whole, halving them allows you to get as much of the surface caramelized as possible.

    Liz Roasting Potatoes and Asparagus

    Instead of using multiple pans, I simply roast the potatoes side by side with the asparagus in a large baking sheet. A little olive oil, salt and pepper is all you need but feel freer to get creative and add your favorite spices.

    Arugula Salad with Roasted Potatoes and Asparagus Recipe

    Arugula is tossed with lemon juice and olive oil then topped with the creamy roasted Little Potatoes, the caramelized asparagus and the tangy goat cheese.

    Arugula Salad with Roasted Potatoes Goat Cheese and Aspragus Recipe

    For added freshness, I love sprinkling the whole platter with fresh herbs like basil but dill or parsley would work well too.

    Arugula Salad Recipe with Roasted Asparagus and Potatoes

    Your fork is waiting.

    Arugula Salad with Roasted Potatoes and Asparagus Recipe

    Arugula Salad with Roasted Potatoes, Asparagus and Goat Cheese

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    This bright and flavorful arugula salad is topped with Creamer potatoes by The Little Potato Company, caramelized roasted asparagus and creamy goat cheese.
    PREP: 10 mins
    COOK: 20 mins
    TOTAL: 30 mins
    Save
    Servings: 4

    Ingredients
     

    • 12 potatoes Terrific Trio or other Little Potato Company variety (halved)
    • 1 bunch asparagus (cut in two-inch pieces)
    • 2 tablespoons extra virgin olive oil (divided)
    • 2 teaspoons salt (divided)
    • 1 teaspoon pepper (divided )
    • 6 cups baby arugula
    • 4 ounces goat cheese (crumbled )
    • 2 tablespoons lemon juice
    • fresh basil (optional garnish)

    Instructions
     

    • Pre-heat oven to 450 degrees and line a baking sheet with foil. Scatter potatoes and asparagus on baking sheet.
    • Drizzle with 1 tablespoon of the olive oil, 1 teaspoon of the salt and 1/2 teaspoon pepper. Use hands to mix well to coat. Roast potatoes and asparagus until caramelized and tender, about 20 minutes.
    • While the vegetables are roasting, place arugula in a bowl and drizzle with remaining olive oil, salt and pepper. Add lemon juice then toss to coat. Place roasted asparagus, potatoes and goat cheese on top to serve. Sprinkle with minced basil if you wish. 

    Nutrition

    Serving: 2cupsCalories: 171kcalCarbohydrates: 6gProtein: 8gFat: 13gSaturated Fat: 5gCholesterol: 13mgSodium: 1277mgPotassium: 350mgFiber: 3gSugar: 3gVitamin A: 1855IUVitamin C: 14.3mgCalcium: 115mgIron: 3.4mg
    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!

    Want more satisfying salad recipes? Check out my Pinterest board!

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    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:

    6 Comments

    1. This came at the perfect time. I have company coming tonight and all these items on hand! Going to make to serve with salmon for dinner. Thanks for the great recipes :)

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