The Potato

Your humble, nutrient-dense, vegetable.


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WIC Recipe Arugula Salad

Arugula Potato Salad

A fresh arugula salad with crunchy apples, sweet dried cranberries, and roasted potato slices.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Main Dish, Mains & Sides, Salads, Side Dish
Cuisine: American
Keyword: potato, salad, vegetarian
Servings: 3
Calories: 130kcal


  • Oven


  • 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.



Calories: 130kcal | Carbohydrates: 26g | Protein: 2g | Fat: 2g | Sodium: 400mg | Potassium: 392mg | Fiber: 4g | Sugar: 13g
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