Name: Roasted Potato & Arugula Salad 🥗
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Ingredients: 200g baby potatoes, halved; 2 cups arugula; 1/2 cup fresh peas; 4-5 radishes, thinly sliced; 2 green onions, sliced; 2 tbsp olive oil; Salt and pepper, to taste

The roasted potatoes add warmth and heartiness, balanced by the peppery arugula and crunchy radishes—perfect for any season!

Quick Steps ✨

Roast Potatoes: Toss halved potatoes in olive oil, salt, and pepper, then roast at 400°F (200°C) until golden.

Prepare Veggies: Rinse arugula, slice radishes and green onions.

Mix Salad: Combine roasted potatoes, arugula, peas, radishes, and green onions in a large bowl.

Dress & Serve: Drizzle with a touch of olive oil, adjust seasoning, and serve with toasted bread.

Enjoy Fresh: This salad is best served right after assembling for ultimate freshness.

Step by Step Instructions 📝

1. Preheat the Oven: Start by preheating your oven to 400°F (200°C).

2. Roast the Potatoes: In a baking dish, toss the halved baby potatoes with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 20-25 minutes, or until they’re crispy and golden on the edges.

3. Prep the Veggies: While the potatoes roast, prepare the rest of the ingredients. Rinse the arugula and let it dry. Thinly slice the radishes and green onions for a fresh crunch.

4. Assemble the Salad: Once the potatoes are done, allow them to cool slightly. In a large mixing bowl, combine the roasted potatoes, arugula, fresh peas, sliced radishes, and green onions.

5. Serve with Bread: Add a final drizzle of olive oil over the salad, adjust salt and pepper to taste, and serve with toasted baguette slices on the side for a full meal.

My Essential Kitchen Favorite 🥣

Sidney's Favorite Tools 🥣

Hey there 😊 I’m so glad you stopped by! If you enjoyed this recipe, it would mean a lot if you checked out the tools I used. They’ve made cooking easier and more fun - I think you’ll love them too! Plus, your support helps keep this blog going. Thank you so much! 💖

Click here for my Baking Sheet 🧑🍳

Click here for my Chef’s Knife 🔪

Click here for my Salad Bowl 🥗

Buying through my links may earn me a small commission, at no extra cost to you :)

My Essential Kitchen Favorite 🥣

Substitutions 🔄

Potatoes: Try sweet potatoes for a sweeter twist.

Peas: Use snap peas or edamame for a different texture.

Arugula: Baby spinach works well if you want a milder green.

Useful Notes 📝

Make it extra: Add a squeeze of lemon for a bright, zesty finish!

Fresh is best: Use freshly cooked potatoes and serve immediately for the best flavor and texture.

Nutritional Insights 🍎

Each serving contains the stated nutritional values:

🔥 Energy: 220 kcal

🥑 Fat: 10g (of which saturates: 1g)

🍞 Carbohydrates: 28g (of which sugars: 4g)

🌾 Fiber: 6g

💪 Protein: 4 g

🧂 Salt: 0.4 g

Light, fresh, and nutrient-packed!

My Essential Kitchen Favorite 🥣

Leftover Advice ♻️

Store any leftovers in an airtight container in the fridge for up to 2 days. The potatoes will lose some crispness, so consider a quick oven reheat to refresh them.

Hey I'm Sidney! 💖

I’m passionate about sharing easy, healthy recipes that fit seamlessly into your busy lifestyle. 🌟 My goal is to inspire you with fresh, nutritious, and delicious meals. 🥗