Crispy Potato and Arugula Salad with a Maple Vinaigrette

Ingredients:

For Salad:

• Argula

• Strawberries (cut up)

• Slivered Almond

• Walnut Pieces

• Mini Round Potatoes

• Goat cheese crumbled or motz (either one works)

For Dressing:

• 1/4 cup maple syrup

• 1/4 cup Olive Oil

• 2 Tbsp Apple Cider Vinegar

• 1 Tbsp Dijon Mustard

• salt and pepper to taste

• 1 tsp lemon

• 1/2 garlic clove

  • side note: i swapped out the lemon and garlic and used Chosen Foods Lemon Garlic sauce and did about 2 tsp)

  • Optional: Add grilled chicken, avocado, tomatoes, etc

Directions:

1. Preheat oven to 400 (Roast)

2. Cut round potatoes in 1/4s

3. Coat with oil and toss with salt and pepper

4. Spread on lined sheet pan and roast for 30-35 minutes- shaking half way through

5. While potatoes are roasting -- throw arugula into bowl, add chopped strawberries and cheese

6. Make dressing by adding everything and whisking or put in a jar and shake until completely mixed. Add or remove things to make it taste as desired.

7. Put walnuts and almonds on a baking sheet and lightly top with the dressing (just a little to give the nuts a sweet taste) Once yo.u take the potatoes out, change oven to broil and broil the nuts for a few minutes until browned.

8. Toss salad with little dressing (dont over-dress), top with nuts and shake until fully mixed!