Crispy Potato and Arugula Salad

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Crispy Potato and Arugula Salad with a Maple Vinaigrette

Author: Katie Brown

Ingredients

Salad

• 4 Cups Argula
• Strawberries, cubed
• 1/4 cup Slivered Almond
• 1/4 cup Walnut Pieces
• 10 Mini Round Potatoes, halved or quartered 
• Goat cheese Crumbles as desired

• 1/4 cup Maple Syrup
• 1/4 cup Olive Oil
• 2 Tbsp Apple Cider Vinegar
• 1 Tbsp Dijon Mustard
• 1 tsp Lemon
• 1/2 Garlic Clove, minced
• salt and pepper, to taste

Instructions

1. Preheat oven to 400 (Roast)
2. Cut round potatoes in half or quartered
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!