Potato, Orange and Arugula Salad Recipe

Name: Potato, Orange and Arugula Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegetable oil cooking spray; 1 1/2 pounds baby potatoes, halved; 1/4 cup extra-virgin olive oil; Kosher salt and freshly ground black pepper; 2 medium oranges; 2 packed cups (2 ounces) arugula; 1/2 cup (2 ounces) crumbled Gorgonzola; 1/3 cup toasted chopped walnuts, see Cook's Note; 2 tablespoons extra-virgin olive oil; 1 tablespoon fresh orange juice; 1 tablespoon champagne vinegar; 1 tablespoon orange zest (from 1 medium orange); Kosher salt and freshly ground black pepper

Servings: persons

Vegetable oil cooking spray
1 1/2 pounds baby potatoes, halved
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 medium oranges
2 packed cups (2 ounces) arugula
1/2 cup (2 ounces) crumbled Gorgonzola
1/3 cup toasted chopped walnuts, see Cook's Note
2 tablespoons extra-virgin olive oil
1 tablespoon fresh orange juice
1 tablespoon champagne vinegar
1 tablespoon orange zest (from 1 medium orange)
Kosher salt and freshly ground black pepper

1
Potatoes: Put an oven rack in the upper third of the oven.
2
Preheat the oven to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray.
3
Put the potatoes and the olive oil in a medium bowl and toss until coated.
4
Arrange the potatoes, cut side down, in a single layer on the prepared baking sheet and season with salt and pepper, to taste.
5
Roast until golden, about 35 to 40 minutes Remove the potatoes from the oven and set aside to cool for 15 minutes.
6
Salad: Peel and trim the ends from each orange.
7
Using a paring knife, cut along the membrane on both sides of each segment.
8
Free the segments and add them to a salad bowl.
9
Squeeze the juice from the membranes into a small bowl and reserve 1 tablespoon of juice for the dressing.
10
Add the arugula, Gorgonzola, walnuts and the cooled potatoes to the salad bowl.
11
Dressing: In a small bowl, whisk together the olive oil, reserved orange juice, vinegar, and orange zest until smooth.
12
Season with salt and pepper, to taste.
13
Add the dressing to the potato mixture and toss well.
14
Season with salt and pepper, to taste, and serve.

417

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Vegetable oil cooking spray, 1 1/2 pounds baby potatoes, halved, 1/4 cup extra-virgin olive oil, Kosher salt and freshly ground black pepper, and more.

Yes, Potato, Orange and Arugula Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Potato, Orange and Arugula Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions