Crispy Potato and Arugula Salad (+Maple Vinaigrette)
Strawberries (cut up)
Mini Round Potatoes
Goat cheese crumbled or motz (either one works)
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
Preheat oven to 400 (Roast)
Cut round potatoes in 1/4s
Coat with oil and toss with salt and pepper
Spread on lined sheet pan and roast for 30-35 minutes- shaking half way through
While potatoes are roasting -- throw arugula into bowl, add chopped strawberries and cheese
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.
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.
Toss salad with little dressing (dont over-dress), top with nuts and shake until fully mixed!