November 23rd, 2024
Recipes
Roasted Potato and Tomato Arugula Salad
Valentina P
- Difficulty
•
- Time 45"
Warm roasted potatoes, tomatoes, and zucchini piled over a bed of arugula with a simple lemon and olive oil vinaigrette. Easy, filling, and delicious all year round.
How To MakeDiet Type: Plant-based
Shopping List
- 12 ounces yukon gold potato (about 1 large potato)
- 2 handfuls arugula
- 1 zucchini
- 1 cup tomato, diced
- 3 tablespoons olive oil, divided
- 1 1/2 tablespoons lemon juice
- 1 teaspoon dijon mustard
- salt and pepper, to taste
Instructions
- Step 1: Preheat the oven to 375 degrees Fahrenheit.
- Step 2: Chop the potato into a 1/2 inch dice. Spread the potato on a baking sheet and toss with 1 tablespoon of the olive oil. Season well with salt and pepper. Roast for 25 minutes.
- Step 3: Meanwhile, halve and slice the zucchini. After the potatoes have cooked for 25 minutes, add the zucchini slices to the pan with the potatoes and toss everything together. Cook for 10 more minutes, or until the potatoes are fork tender. Remove from the oven and toss the warm vegetables with the diced tomato.
- Step 4: Stir together the remaining 2 tablespoons olive oil, lemon juice, mustard, salt, and pepper in a small jar or bowl.
- Step 5: Toss the arugula with a little splash of the vinaigrette and place in a serving bowl. Top with the warm vegetables and drizzle with the vinaigrette.
- Serve: Enjoy immediately.
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What you should eat next
Roasted Potato and Tomato Arugula Salad
PT45M 12 ounces yukon gold potato (about 1 large potato) 2 handfuls arugula 1 zucchini 1 cup tomato, diced 3 tablespoons olive oil, divided 1 1/2 tablespoons lemon juice 1 teaspoon dijon mustard salt and pepper, to taste Gluten Free Vegan 2 Servings
Ingredients:
