Arugula Pesto Potato Salad
Nutrition Facts
8 servings Serving Per Container
Serving size 8 servings
| Amount Per Serving | ||
|---|---|---|
|
Calories |
360 |
|
| % Daily Value* | ||
| Total Fat 28g | 36% | |
| Saturated Fat 4.5g | 22% | |
| Cholesterol 0mg | 0% | |
| Sodium 450mg | 19% | |
| Total Carbohydrate 25g | 9% | |
| Dietary Fiber 3g | 10% | |
| Sugars 3g | ||
| Includes Added Sugars 0g | 3% | |
| Protein 5g | ||
| Vitamin D 0mcg | 0% | |
|---|---|---|
| Calcium 118mg | 10% | |
| Iron 2mg | 10% | |
| Potassium 780mg | 15% | |
Ingredients
- 2 lb Baby Potatoes, halved
- 2 tbsp Olive Oil
- 1 tsp Salt
- 1/2 tsp Pepper
- 1 tsp Garlic Powder
- 1 tsp Thyme, Dried
- 5 oz Arugula
- 6 each Radish, sliced thinly
- 3 tbsp Green Onions (Scallions), sliced thinly (about 3)
- 2 cups Arugula, packed
- 1 cup Basil, Fresh, packed
- 1 tbsp Chives, chopped
- 2 each Garlic Cloves
- 1/3 cup Walnuts, toasted
- 1/3 cup Pecorino Romano Cheese, grated
- 1/2 tsp Lemon Zest, (1 lemon)
- 2 tbsp Lemon Juice
- 1 tbsp Honey
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 3/4 cup Olive Oil
Method of Preparation
Step 1
Preheat the oven to 425 degrees F.
In a bowl add potatoes, olive oil, and seasonings. Toss to coat.
Spread evenly on a sheet pan and roast for 35 minutes. Tossing halfway through.
Step 2
In a food processor add: arugula (2 cups), basil, chives, garlic, walnuts, cheese, lemon zest/juice, honey, salt, pepper, and olive oil.
Pulse until it is finely chopped. Scrape down the sides and then blend for about 1 minute until smooth.
Step 3
In a large bowl add arugula, radish, and green onions.
Add dollops of pesto and then add the hot roasted potatoes. Toss to combine the salad.
Step 4
Garnish the salad with remaining pesto, chopped walnuts, and chives.
