Arugula, Potato and Orange Salad
Serves 4 if your main dish, 6 if a side
This salad can be a light lunch on its own or served with a protein like chicken or steak.
Here is what you need:
3 cups packed baby arugula
1 ½ pounds baby potatoes, sliced in half
2 medium oranges
½ cup (or more) crumbled blue cheese
1/3 cups toasted chopped walnuts
1 TBS white wine vinegar
½ tsp of sugar (optional)
extra virgin olive oil
Kosher salt and fresh ground pepper
cooking spray
Here is what you need to do:
Preheat oven to 400
In a glass bowl, toss the potatoes with about ¼ cup of olive oil, salt and pepper. Spray a large, rimmed baking sheet with the cooking spray. Pour the potatoes onto the sheet and turn them all cut side down in a single layer. Slide into the oven and roast for 15 to 20 minutes. If your baby potatoes are on the bigger side you may need more time. Just test them to be fork tender. Do not overcook them. They can get mushy! When they are, done set aside to cool completely.
While the potatoes roast, toast the walnuts in a large pan on the stove top about 5 to 7 minutes, flipping around occasionally. I do this while they are still whole then chop them once they have cooled. Set aside.
Zest one of the oranges, set the zest in a medium glass bowl and set aside.
Take both oranges and peel them then using a paring knife cut out sections of the orange between the membranes. Put the sections in a large glass bowl.
Take the membranes and squeeze the juice out of them in a separate bowl.
Let’s make the dressing:
Add 1 TBS of that reserved juice to the bowl with the zest. In that same bowl add the vinegar and sugar if using then whisk in 2 TBS of olive oil. Season with some salt and pepper.Taste your dressing and adjust as you like.
Set aside.
In the bowl with the orange sections, add the completely cooled potatoes, the cooled chopped walnuts, arugula and blue cheese. Toss to combine.
Pour the dressing over the salad. I do not pour all at once, I do about ¾ of the dressing and judge if it needs more. I don’t like an over dressed salad. You can always put extra on the side when serving. Season with a little salt and pepper and toss to combine dressing with salad.
Plate it up and enjoy. Let’s Eat!!