Roasted Potato, Endive, and Arugula Salad

  • Author: Erin Alderson
  • Yield: 4-6 servings 1x


  • 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


  1. 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.
  2. 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.
  3. 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.