Roast Potato Salad with Arugula
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr
Ready in
Calories:
497
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 497 cal. | (24 %) | ||
| Protein | 12.65 g | (13 %) | ||
| Fat | 39.97 g | (34 %) | ||
| Carbohydrates | 27.47 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
more nutritional values
| Vitamin A | 118.65 mg | (14,831 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.21 mg | (2 %) | ||
| Vitamin B₁ | 0.12 mg | (12 %) | ||
| Vitamin B₂ | 0.07 mg | (6 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.21 mg | (15 %) | ||
| Folate | 68.77 μg | (23 %) | ||
| Pantothenic acid | 0.22 mg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 32.97 mg | (35 %) | ||
| Potassium | 808.96 mg | (20 %) | ||
| Calcium | 151.96 mg | (15 %) | ||
| Magnesium | 44.73 mg | (15 %) | ||
| Iron | 2.24 mg | (15 %) | ||
| Zinc | 0.49 mg | (6 %) | ||
| Saturated fatty acids | 9.28 g | |||
| Cholesterol | 26.46 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the roast potatoes
- olive oil (for the baking pan)
- 500 grams waxy potatoes
- 60 milliliters olive oil
- freshly ground peppers
- coarse salt
- For the salad
- 40 grams Pine nuts
- 200 grams Arugula
- 150 grams Goat cheese
- 3 Tbsps olive oil
- 2 Tbsps white balsamic vinegar
- 2 Tbsps lemon juice
- salt
- freshly ground peppers
- sugar
Preparation steps
1.
Brush baking sheet thinly with olive oil and place into preheated oven at 220°C (approximately 425°F). Scrub potatoes well and halve lengthwise. Season in a bowl with salt and pepper, toss in olive oil. Arrange on a baking sheet and roast 30-35 minutes.
2.
Toast pine nuts in a dry pan until golden yellow and fragrant. Remove from the heat and cool. Rinse arugula and cut out hard stems, shake dry. Arrange together with potatoes on plates, sprinkle with pine nuts and coarsely crumbled goat cheese. Whisk olive oil with balsamic vinegar and lemon juice, season with salt, pepper and sugar to taste. Drizzle salad with the dressing and serve.
