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arugula, white bean and roasted potato salad

Arugula, White Bean and Roasted Potato Salad

  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4-6 servings 1x
  • Category: side dish, main, salad
  • Cuisine: American, Gluten-Free, Vegan

Description

Arugula, White Bean and Roasted Potato Salad. Looking for a healthy salad that’s PACKED with plant-based protein? Try this potato salad. Roasted blue potatoes, quinoa, beans, almonds and a balsamic dressing. 

  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4-6 servings 1x
  • Category: side dish, main, salad
  • Cuisine: American, Gluten-Free, Vegan
  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4-6 servings 1x
  • Category: side dish, main, salad
  • Cuisine: American, Gluten-Free, Vegan
Scale

Ingredients

  • 1 (1.5 lb.) bag The Little Potato Company, Something Blue Variety
  • 2 teaspoons olive oil
  • 1/4 teaspoon salt and 1/4 teaspoon freshly ground pepper
  • 1/4 teaspoon smoked paprika
  • 1/4 cup uncooked quinoa
  • 1 (15 ounce) can white beans, drained and rinsed
  • 1/3 cup toasted slivered almonds
  • 8 cups arugula (or other heartier, leafy greens. Shredded kale would work!)
  • 3 tablespoons balsamic vinegar
  • 2 teaspoons dijon mustard
  • 1 garlic clove, minced
  • 1/4 cup extra-virgin olive oil

Instructions

  1. Preheat oven to 400 degrees F. Halve the blue Little Potatoes, then toss with 2 teaspoons olive oil, salt, pepper and smoked paprika. Place in a single layer on a baking sheet and roast for 25-30 minutes until tender. Remove and let cool slightly. 
  2. While the potatoes are cooking, place the quinoa and 1/2 cup water in a small saucepan and bring to a boil. Reduce heat to low, cover and simmer until quinoa is tender, about 12 minutes. Remove from heat and let stand an additional 5 minutes before fluffing with a fork. 
  3. When ready to assemble, whisk together the vinegar, garlic, dijon mustard and generous pinch salt and pepper in a small jar or container. Continue to whisk, slowly drizzling in the olive oil until a creamy dressing forms. 
  4. Combine everything together in a large bowl and add the dressing. Toss, season to taste as needed, and serve. 

Find it online: https://www.delishknowledge.com/arugula-white-bean-and-roasted-potato-salad/

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