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Arugula Salad with Romesco Potatoes

Prep Time 15 minutes
Cook Time 30 minutes
Servings 4 servings
Author Erin Alderson

Ingredients

Potatoes

  • ½ pound fingerling potatoes
  • 1 tablespoon olive oil
  • Pinch of Salt

Romesco Sauce

  • 1/2 cup walnuts
  • 1 large roasted red pepper
  • 1 garlic clove
  • 1/4 cup tomato puree
  • 2 tablespoons flat-leaf parsley
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1/4 cup olive oil
  • Salt and Pepper

Salad

  • 3 to 4 handfuls arugula
  • 1 ounce goat cheese
  • ¼ up toasted walnuts
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil if needed
  • Salt to taste

Instructions

  • Heat your oven to 400˚F. Slice the fingerling potatoes in half, lengthwise. Toss with the olive oil and salt. Place on a sheet tray covered with parchment and arrange so that the cut side is down. Roast for 20 minutes.
  • While the potatoes are roasting, make the romesco sauce. Combine all the ingredients in a blender and pulse until well combined.
  • Once the potatoes have roasted for 20 minutes, remove from the oven and toss with about ⅓ cup of the romesco sauce. The potatoes should be well-coated. Return the potatoes to the oven and roast for another 10 to 15 minutes. Potatoes should be tender. Remove from the oven and let cool slightly.
  • Assemble the salad with the arugula, crumbled goat cheese, roasted potatoes, toasted walnuts, squeeze of fresh lemon juice, olive oil, and salt if needed.

Notes

Tips + Tricks: Save leftover romesco to use in another meal. It's great on toast, with eggs, in pasta, or grilled cheese.
Use up leftover ingredients: walnuts, arugula, potatoes