This salad is perfect for brunch or a light dinner. Crispy roasted potatoes and caramelized asparagus over a bed of arugula with a bright, fresh lemon dijon dressing. I made this roasted potato salad with arugula for our Book Club Brunch that I helped co-host this month. It serves perfectly with quiche or an egg bake and the potatoes make it a little more hearty. I’m sharing my recipe below.
And for the whole book club brunch menu, scroll towards the end of this post.
Roasted potato salad with arugula
- 1 package of arugula
- 1 bunch of asparagus
- about 1 dozen baby potatoes, halved
- olive oil
- salt/pepper (to taste)
- 1 log goat cheese, crumbled
- 2 Tbsp Dijon mustard
- 1 Tbsp honey
- Juice of 1 lemon
- 1 Tbsp olive oil
- lemon zest (optional)
1.) Preheat oven to 450 degrees F.
2.) Start by lining a roasting pan or baking sheet with foil. Add the asparagus and baby potatoes to the baking sheet. Toss with olive oil, salt and pepper until evenly coated.
3.) Bake in oven until roasted.
4.) While the vegetables are roasting, prepare the greens. In a large salad bowl, add the arugula, drizzle with some olive oil, salt and pepper then toss.
5.) Once the potatoes and asparagus are roasted, add on top of the greens.
6.) Sprinkle with goat cheese.
7.) In a small bowl, combine the dijon, honey, lemon juice and olive oil. Whisk together.
8.) Pour the dressing over the salad and toss.
9.) Optional – top with some freshly grated lemon zest.
This salad pairs really well with my spring vegetable quiche! Click here for the recipe!
Here is the whole Book Club Brunch menu:
Side Dish – Roasted potato salad with arugula
From Our Tiny Nest
If you love to read and love brunch, I encourage you to put together a book exchange brunch! It’s a fun way to gather with friends and get some new reads!
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