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Roasted New Potato & Arugula Salad

Looking for the perfect "It's not quite warm enough for salad" type of salad? This one just might work for you. It's simple, easy, and adaptable to fit your taste.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings


  • 1 pound brussels sprouts trimmed and sliced in half
  • 1 pound new potatoes washed and halved
  • 3 tablespoons olive oil divided
  • 3 cloves garlic minced
  • salt and pepper
  • 3 cup fresh arugula greens
  • 1/2 cup toasted pecans chopped


  1. Heat oven to 400 degrees F (200C) and line a baking tray with foil. Toss the potatoes, brussels sprouts, garlic, and 1 tablespoon olive oil together in a large bowl and season to taste with salt and pepper. Pour them out onto the pan and roast in the oven for about 30 minutes until browned and tender-crisp, stirring once or twice through cooking.
  2. While the veggies are roasting, Toss together the arugula and pecans. When the the potatoes and brussels are finished cooking, remove from oven and cool for at least 5 minutes, then gently toss them into the bowl with the rest of the salad and drizzle with the remaining olive oil. You can either serve immediately while still warm, or allow it to reach room temperature, or even chill if you'd like.