Arugula Salad with Romesco Potatoes

  • Author: Erin Alderson
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x




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


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


  • 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.


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