salad Archives - Our Tiny Nest

8 In food/ Recipes

Roasted potato salad with arugula

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

Ingredients:

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)

Directions:

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:

Drink – Hot White Russian Coffee

From The Pond’s Farmhouse

Appetizer – Mozzarelle and Tomato Caprese Appetizer Bites

From Bricks ‘n Blooms

Main Course – Easy Brunch Egg Casserole Southwestern Style

From Vintage Home Designs

Side Dish – Blueberry Sour Cream Coffee Cake

From Midwest Life and Style

Side Dish – Roasted potato salad with arugula

From Our Tiny Nest

Dessert – Easy Boozy Banana Pudding Parfaits

From Simply2Moms

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!

Click here to see all the details

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January 28, 2023 By Nicolle

12 In food/ Recipes

Easy winter salad recipe

This is the best easy winter salad recipe. I am known in the family for making the best salads and it’s a title I take seriously. This one is perfect for Christmas or New Years too. Roasted brussel sprouts add a nice flavor, topped with pomegranate arils that look like little jewels and the cinnamon candied nuts for the perfect sweet crunch! It’s great paired with pork, turkey or a beef. I’m sharing my recipe below.

Easy Winter Salad

Ingredients:

For the salad

2 cups brussels sprouts, sliced
olive oil
salt/pepper
2 cups chopped pecans or walnuts
1/3 cup maple syrup
dash of cinnamon
For the greens I like to use frisee, kale, spring mix, or a half and half blend of spinach and arugula
2 pears, sliced
1 cup pomegranate arils
1 log goat cheese crumbled

For the dressing

1/2 cup plain greek yogurt
1/4 cup balsamic vinegar
2 Tbsp honey
2 Tbsp olive oil
1 Tbsp dijon mustard
dash of salt to taste

Directions:

1.) Start by preheating the oven to 350 degrees.

2.) On a sheet pan lined with foil, divide the pan in half. On one side toss the brussel sprouts with olive oil, salt and pepper. On the other side add the nuts, maple syrup, and cinnamon, coating evenly. Sprinkle the nuts with salt. Bake in the oven until roasted about 15-29 minutes. Be sure to stir the nuts periodically.

3.) While the brussel sprouts and nuts are roasting, in a large salad bowl, add the greens, sliced pears, pomegranate arils goat cheese.

4.) Once the brussel sprouts and nuts are roasted, remove from the oven and add into the salad. Toss evenly.

5.) When ready to serve, prepare the dressing. Add all of the dressing ingredients into a mason jar, top and shake. Then lightly pour over the salad.

Enjoy!!!

As always I love to see what you create! So if you make this, tag me on Instagram @ourtiny_nest!

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For more of my favorite salads check out

My Peach Arugula Salad – this is nice in the summer

My Reuben Salad Bowl – perfect if you love a good Reuben Sandwich

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December 17, 2022 By Nicolle

0 In food/ Recipes

Not so Antipasta salad

Welcome to the first of hopefully many Summer Salads recipes! I love making all different kinds of salads over the summer to serve for dinner. I’m sharing this easy and delicious not so antipasta salad. It has all the flavors of a traditional antipasta salad but with the pasta! Make it ahead of time and serve cool when the days are long and hot and you don’t feel like cooking, and enjoy the leftovers for lunch the next day. Scroll down for this easy recipe.

Not so antipasta salad

Ingredients:

1 box cooked pasta
1 head romaine lettuce, chopped
1 jar banana peppers, drained
1 cup olives (halved)
1 cucumber, chopped
1 jar sun dried tomatoes (cut into small pieces)
1 jar marinated artichokes, drained and chopped
pepperoni (cut into small chunks)
fresh mozzarella balls
olive oil and vinegar dressing (I used a three cheese olive oil and vinegar from Aldi, sooo good)

Directions:

Cook 1 box of pasta until al dente and drain. (I usually will do this ahead of time so that it is chilled and store in my refrigerator in a large ziploc bag).
In a large bowl combine the pasta and chopped vegetable/other salad ingredients.
Top with dressing. (I used about 1/4-1/2 the bottle but you can add more the next day when having leftovers).
Serve chilled and store in an airtight container in the refrigerator.

If you make this, be sure to share and tag me on Instagram @ourtiny_nest!

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Not so antipasta salad

This salad has all the flavors of an antipasta salad but with the pasta! It's the perfect summer dinner when its super hot out and you want something cold.

Print Recipe Pin Recipe

Prep Time 30 mins

Course Appetizer, Main Course, Salad

Servings 4 people

Ingredients

1 box pasta cooked
1 head romaine lettuce chopped
1 jar banana peppers drained
1 cup olives halved
1 cucumber chopped
1 jar sun dried tomatoes drained and chopped
1 jar marinated artichokes drained and chopped
1 cup pepperoni cut into small pieces
1 container fresh mozzarella balls
1/2 bottle olive oil and vinegar dressing more to taste

Instructions

Cook 1 box of pasta until al dente and drain. (I usually will do this ahead of time so that it is chilled and store in my refrigerator in a large ziploc bag).
In a large bowl combine the pasta and chopped vegetable/other salad ingredients.
Top with dressing. (I used about 1/4-1/2 the bottle but you can add more the next day when having leftovers).
Serve chilled and store in an airtight container in the refrigerator.

Keyword pasta, salad

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June 27, 2022 By Nicolle

salad

Roasted potato salad with arugula

Roasted potato salad with arugula

Here is the whole Book Club Brunch menu:

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!

Pin for later

Sign up below for more recipes and entertaining ideas right to your inbox

Easy winter salad recipe

Easy Winter Salad

Sign up below for more recipes right to your inbox

For more of my favorite salads check out

My Peach Arugula Salad – this is nice in the summer

My Reuben Salad Bowl – perfect if you love a good Reuben Sandwich

Pin for later

Not so Antipasta salad

Not so antipasta salad

If you make this, be sure to share and tag me on Instagram @ourtiny_nest!

For more salad recipes, check out

This Peach Burrata Salad

This Caprese Pasta Salad

Chopped Reuben Salad

And sign up below to get more recipes right to your inbox!

Not so antipasta salad

Ingredients

Instructions

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