Description
A festive and simple salad combining crispy roasted potatoes with peppery arugula and tangy balsamic vinegar.
Ingredients
Scale
- 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)
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
Ensure to let the potatoes cool slightly before tossing with arugula to prevent wilting. Adjust balsamic vinegar to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 15mg
Keywords: salad, roasted potatoes, holiday recipe, arugula, balsamic