Best 7 Potato Roasted Pepper And Arugula Salad Recipes

SWEET POTATO TOAST WITH STEAK, ROASTED PEPPERS AND ARUGULA

Steps:

• Preheat the oven to 450 degrees F.
• Slice off the 4 long sides of each of the sweet potatoes so the potatoes are squared off and sit flat on a cutting board. Slice the potatoes lengthwise into 1/2-inch-thick planks, about 5-inches-by-2-inches (you should get 3 planks per sweet potato). Combine the sweet potatoes, olive oil and a pinch of salt in a medium bowl and toss gently to coat. Spread them out on a baking sheet and roast, flipping halfway through, until lightly browned and tender when pierced with a knife, about 15 minutes. Remove the sweet potato toasts to 2 plates.
• Divide the peppers among the toasts, then top with the steak. In a small bowl, toss the arugula with a drizzle of olive oil and dash of hot sauce, then distribute over the steak. Season each toast with salt and a couple grinds of black pepper. Serve immediately.

POTATO, ORANGE AND ARUGULA SALAD

Steps:

• Potatoes: Put an oven rack in the upper third of the oven. Preheat the oven to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray. Put the potatoes and the olive oil in a medium bowl and toss until coated. Arrange the potatoes, cut side down, in a single layer on the prepared baking sheet and season with salt and pepper, to taste. Roast until golden, about 35 to 40 minutes Remove the potatoes from the oven and set aside to cool for 15 minutes.
• Salad: Peel and trim the ends from each orange. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a salad bowl. Squeeze the juice from the membranes into a small bowl and reserve 1 tablespoon of juice for the dressing. Add the arugula, Gorgonzola, walnuts and the cooled potatoes to the salad bowl.
• Dressing: In a small bowl, whisk together the olive oil, reserved orange juice, vinegar, and orange zest until smooth. Season with salt and pepper, to taste.
• Add the dressing to the potato mixture and toss well. Season with salt and pepper, to taste, and serve.

ROASTED POTATO ARUGULA SALAD

Steps:

• Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper, or lightly grease, and set aside.
• Cut red potatoes into halves or quarters (to make bite size pieces) and place into a large bowl. Add olive oil, salt, cumin, chili powder, and pepper. Toss until evenly coated. Pour onto prepared baking sheet and spread into an even layer. Bake for about 30 minutes, or until potatoes can easily be pierced through with a fork.
• In a large bowl, add your salad ingredients: arugula, onion, and tomato. Top with warm roasted potatoes. Set aside.
• In a small bowl, whisk together your dressing ingredients: olive oil, lemon juice, dijon mustard, fresh dill, and salt.
• Drizzle dressing over salad ingredients and toss until evenly coated. Serve warm.

POTATO, PEPPER AND ARUGULA SALAD

Steps:

• Scrub potatoes; do not peel. Cook in water to cover until they are tender but firm.
• Wash and trim stems from arugula, and dry it; cut coarsely.
• Rinse and dice red pepper.
• In serving bowl, mix mayonnaise, capers and red pepper.
• When potatoes are done, run under cold water; slice and mix with mayonnaise, and add arugula. Season with salt and pepper.

POTATO, ROASTED PEPPER AND ARUGULA SALAD

Steps:

• Place potatoes in large pot. Cover with water. Boil until potatoes are just tender. Drain well. Transfer to large bowl. Mix in white wine.
• Char peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel and seed. Rinse if necessary; pat dry. Cut peppers into 3/4-inch squares. Transfer to medium bowl.
• Combine anchovies and vinegar in small bowl. Gradually whisk in oil. Pour 2/3 cup dressing over peppers. Add remaining dressing, green onions and arugula to potatoes and mix gently. Season peppers and potatoes with salt and pepper. Let stand 30 minutes. Gently mix peppers into potatoes. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

CRISPY ROASTED POTATOES AND ARUGULA SALAD

Steps:

• For the potatoes. Preheat the oven to 425 degrees F. In a large bowl, combine together the potatoes, garlic, dried rosemary, paprika, cumin, salt, and pepper until the potatoes are well-coated.
• On a large baking sheet (lined with parchment paper for easy clean-up), spread the potatoes in a single layer and roast for 30-40 minutes, flipping once halfway through, until crispy on the outside and tender on the inside.
• For the salad. As the potatoes roast, place the arugula in a large bowl and top with lemon juice, olive oil, salt, and pepper. Toss to combine and then set aside.
• Put it together. Plate the arugula on a large platter or plate and top with the roasted potatoes. Then grate a generous amount of parmesan cheese over the dish. Best served immediately.

NEW POTATO & ROASTED PEPPER SALAD

Steps:

• Cook the potatoes in boiling water for 10-15 minutes, then drain. Make the dressing by whisking together the oil, lemon juice, mustard and some seasoning if you want.
• Put all the other ingredients, including the warm potatoes, in a large bowl. Drizzle over the dressing and lightly toss. Serve immediately.