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Potato Pesto Arugula Salad

In my mind, arugula was meant to be a vessel for pesto to arrive in my mouth. There is nothing I love more than pesto & arugula, unless you throw some prosciutto in there too. Come to think of it, I actually enjoy all things savory & sometimes sweet with pesto. Anywho, here is one of my favorite ways to eat pesto & arugula together in the Spring & Summer months! Pesto arugula salad - a super simple, healthy dish:


Ingredients

  • 5 oz. arugula (classic packaged arugula size)

  • 4 oz. spicy microgreens - I like AeroFarms "Micro Spicy Mix"

  • 6 very thinly sliced radishes

  • 1 very thinly sliced shallot

  • 1/2 fresh lemon squeezed juice

  • 2 tbsp olive oil for arugula

  • 1.5 lb. fingerling potatoes

  • 1/3 cup pine nuts

  • 2 tbsp fresh rosemary

  • 2 tbsp fresh tarragon

  • at least 5 cloves minced garlic

  • 2 tbsp olive oil for potatoes

  • 1 tbsp cracked black pepper

  • 2 tbsp Celtic sea salt

  • pesto recipe - Personally, I can't get enough pesto, so put as much or little as your heart desires

  • top with Kalamata olives - I love olives & do it up

  • optional: top with shaved Parmesan

pesto arugula salad

The Process

  • To make your pesto, check out my pesto recipe here.

  • preheat the oven to 375 degrees Fahrenheit

  • wash & then toss the wee fingerling potatoes in 2 tbsp olive oil, salt & pepper

  • roast potatoes for 15 minutes

  • remove the potatoes from the oven at 15 minutes & add the garlic, pine nuts, rosemary & tarragon

  • mix in with the potatoes then return the potato, herb, pine nut mixture into the oven for an additional 12-15 minutes

  • while the potatoes are baking, rinse your arugula & microgreens

  • next, toss the arugula & microgreens with 2 tbsp olive oil, lemon juice, shallots, & radishes

  • once the potatoes are done baking, create your salad bowls: start by putting the arugula mix in the bottom layer of your bowl

  • top the arugula mix with the hot, seasoned fingerling potatoes

  • top the potatoes & arugula with the Kalamata olives, fresh pesto & Parm

  • I like to top my salad with a little extra sea salt & pepper to taste

  • Enjoy!


Feeds about 3-4 people


This scrumptious salad makes an easy week day meal or great side dish! Enjoy your tasty salad & let me know what you think in the comments.


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