Description
Description A festive and simple salad combining crispy roasted potatoes with peppery arugula and tangy balsamic vinegar.
Ingredients
- 2 pounds baby potatoes
- 2 tablespoons olive oil
- 2 teaspoons fresh rosemary, chopped
- Salt and pepper, to taste
- 4 cups arugula
- 1/2 red onion, thinly sliced
- 1/4 cup balsamic vinegar
- 1/4 cup feta cheese (optional)
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Instructions
- Preheat the oven to 425°F (220°C).
- Cut the baby potatoes in half and place them in a bowl.
- Drizzle with olive oil, sprinkle with rosemary, salt, and pepper, and toss to coat.
- Spread the potatoes on a baking sheet and roast for about 25-30 minutes or until golden brown and crispy.
- In a large bowl, combine the arugula and red onion.
- Once the potatoes are done, let them cool slightly, then add them to the arugula mix.
- Drizzle with balsamic vinegar and toss gently to combine.
- Top with feta cheese if desired and serve warm or at room temperature.
Notes
- Notes
- Ensure to let the potatoes cool slightly before tossing with arugula to prevent wilting. Adjust balsamic vinegar to taste.