Roasted Potato, Endive, and Arugula Salad
- Yield: 4-6 servings 1x
Ingredients
Scale
- Potatoes
- 1 pound small red potatoes
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon sea salt
- Salad
- 3 red endives
- 2 cups packed arugula
- 1 cup cooked quinoa, cooled
- 1/3 cup sliced almonds
- 2 ounces gorgonzola cheese
- Dressing
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- Pinch of salt
- Pinch of black pepper
Instructions
- Preheat oven to 400˚ and bring a pot of water to a boil. Slice potatoes in half and place in boiling water. Parboil until potatoes are just tender, 5-6 minutes. Place in a roasting pan and toss with olive oil, smoked paprika, garlic powder, and sea salt. Roast potatoes until lightly browning, 20-25 minutes. Remove from oven and let cool slightly.
- Trim 1/2" from the bottom of the endives. Chop endives into 1/4" slices and place in a large bowl. Add arugula, quinoa, almonds, and cheese. Add potatoes and toss until combined.
- In a small jar with a lid, combine ingredients for the dressing and shake until well combined. When ready to serve salad, pour over and toss once more.