Your humble, nutrient-dense, vegetable.
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Arugula Potato Salad
- 2 cup arugula
- 1 apple chopped
- ½ red onion chopped
- 2 tablespoons pumpkin seeds
- 2 tablespoons dried cranberries
- 2 tablespoons balsamic vinaigrette
- 6 fingerling potatoes sliced lengthwise in thirds
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- Pre-heat oven to 450 °F.
- Grease a baking sheet with olive oil and arrange potato slices in an even layer. Sprinkle with salt and pepper.
- Bake potatoes for 20 minutes, until crispy. I like to add a minute or two on broil right at the end.
- Toss all ingredients in a salad bowl and enjoy.