Description
Roasted Radish and Arugula Pesto Potato Salad is a vibrant, flavorful dish that combines earthy roasted radishes with zesty arugula pesto. Perfect for summer picnics or casual dinners, this salad features crispy baby potatoes that meld beautifully with the peppery notes of arugula, creating a refreshing experience in every bite.
Ingredients
Scale
- 1 lb baby potatoes, halved
- 1 cup fresh radishes, halved
- 2 cups arugula
- 1/4 cup pine nuts, toasted
- 1/4 cup extra virgin olive oil
- 1/4 cup grated Parmesan cheese
- 2 garlic cloves, minced
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C). Rinse baby potatoes and radishes under cold water.
- Toss halved potatoes with olive oil, salt, and pepper in a bowl. Spread on a baking sheet and roast for 20-25 minutes until golden brown.
- After 10 minutes of roasting the potatoes, add halved radishes to the baking sheet and roast together for an additional 15 minutes.
- In a food processor, blend arugula, toasted pine nuts, Parmesan cheese, garlic, and olive oil until smooth but slightly chunky.
- Combine warm roasted vegetables with arugula pesto in a large bowl until evenly coated.
- Serve immediately on plates or a platter, garnished with extra Parmesan if desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 2g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg