This Warm Arugula and Pesto Potato Salad is comforting and warming yet bright and fresh while being nutrient dense and absolutely delicious!
It’s great served right away and slightly warm due to the roasted potatoes for a group, however it would also make for a great salad to make ahead/prep. In order to keep everything as fresh as possible when making it in advance, opt to store the arugula separately!
What you’ll need:
- Arugula
- Mini Potatoes
- Garlic Powder
- Onion Powder
- Green Onions
- Pine Nuts
- Radishes
- Cooked Peas
- Fresh Basil
- Olive Oil
- Garlic
- Apple Cider Vinegar
- Salt
DIETARY NOTES
This recipe is made with real ingredients and fits seamlessly into the following dietary needs when using the products/brands (or ones that are similar) listed in the recipe:
- gluten free
- grain free
- dairy free
- nut free (as pine nuts are tree nuts!)
- added sugar free
- refined sugar free
- vegetarian
- vegan
- paleo
- Whole30
Hungry for more?
Click here to browse all of my salad recipes!
This recipe was created to serve at my Spring Equinox Supper dinner party! Here are the other recipes I served alongside it:
- Sunshine Sparkler (Mocktail or Cocktail!)
- Honey Roasted Carrots with Lemon Garlic Whipped Ricotta
- Crispy Chicken with Citrus Honey Glaze
- Potted Strawberries and Cream Mousse
A NOTE ON CALORIE COUNT, NUTRITIONAL INFO AND SERVING SIZES
Due to my past experiences, I do not include most of the above information within my recipes as it is unsafe for me to do so personally. While I try to share a rough estimate when it comes to the serving size, please note that it is very subjective as we all have different hunger levels both from person to person and even from meal to meal.
If any of the above information is important to you, I understand! We are all different and have various goals and needs. If you’d like, you are welcome to calculate the information needed based on the ingredients you use when making one of my recipes.
I hope you understand! This comes from a place of love and protection both for myself and others like me. If you ever have any questions, send me an Instagram message for the quickest response time! Thank you for being here!
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PS – If you make this recipe or any of my other recipes, I would be so grateful if you left a review so I can hear what you think! I also am happy to answer any questions you may have on here, but if you want a quicker response, be sure to shoot me a message on Instagram. Thank you so much and talk soon!
Warm Arugula and Pesto Potato Salad
Equipment
- Food Processor
Ingredients
Roasted Potatoes
- 25 oz bag mini golden potatoes
- 1 tbso olive oil
- ½ tbsp garlic powder
- ½ tbsp onion powder
- 1 tsp salt
Pesto Vinaigrette
- 2 cups fresh basil, packed
- ½ cup olive oil
- ½ cup pine nuts
- 4-5 garlic cloves
- ¼ cup apple cider vinegar
- ½ tsp salt
Warm Arugula and Pesto Potato Salad
- 5 oz arugula
- 1 cup green onions, chopped
- ⅓ cup pine nuts
- 1 cup radishes, sliced
- 8 oz peas, cooked
- roasted potatoes (listed above)
- pesto vinaigrette (listed above)
Instructions
Roasted Potatoes
- Preheat your oven to 425℉ and line a baking sheet with parchment paper.
- Cut the clean potatoes in half, then toss in olive oil, garlic powder, onion powder and salt.
- Place the potato halves face down and spread out on the baking sheet, then cover with foil and bake for 25 minutes. While you wait, prepare the other ingredients.
- After the 25 minutes, remove the foil and cook for 10 more minutes.
Pesto Vinaigrette
- Add all ingredients to a food processor (or high powdered blender) and blend until smooth.
Warm Arugula and Pesto Potato Salad
- If serving a group right away, while the potatoes and cooked peas are still warm, add all ingredients to a large bowl and mix together.
- If making ahead of time, opt to keep the arugula stored separately so that it stays super fresh.
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