The People's Reciplex

Arugula & Roasted Potato Salad

Salad for breakfast? Just say yes. This is a hearty and satisfying entree salad appropriate for any meal of the day. I like to make on winter weekend mornings when it’s nice to have the oven on.


  • 4-5 potatoes, chopped into pieces less than a square inch
  • salt & pepper
  • oregano & sage (optional)
  • baby arugula
  • olive oil
  • 1/2 a lemon
  • Parmesan cheese
  • Other optional toppings: chopped avocado, bacon, shredded cheese


  1. Preheat the oven to more info

    375 degrees

  2. Toss the chopped potato pieces in olive oil on a baking sheet
  3. Season the potatoes with salt, pepper, and other optional spices such as oregano and sage
  4. Roast the potatoes for 1 hour, turn the pieces after 30 min
  5. While potatoes are roasting, prepare the other toppings. Cook and break bacon into pieces, chop the avocado, etc.
  6. Spread the arugula on a platter, sprinkle parmesan cheese, and squeeze lemon over both
  7. Add the roasted potatoes and other toppings to the arugula salad

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This entry was posted on Monday, January 16th, 2012 at 8:05 pm and is filed under entrees, salads, side dishes.

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