Arugula Salad with Roasted Potatoes, Asparagus and Goat Cheese

Arugula Salad with Roasted Potatoes and Asparagus Recipe

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Arugula Salad with Roasted Potatoes, Asparagus and Goat Cheese

This bright and flavorful arugula salad is topped with Creamer potatoes by The Little Potato Company, caramelized roasted asparagus and creamy goat cheese.

Course Entree Salad, Side Dish

Cuisine American

Keyword healthy salad

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings

Calories 171kcal

Author Liz Della Croce

Ingredients

12 potatoes Terrific Trio or other Little Potato Company variety halved
1 bunch asparagus cut in two-inch pieces
2 tablespoons 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 ½ 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