Arugula Potato Salad

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Arugula Potato Salad

We are "peeling" excited to share this tasty recipe! It includes multiple fruits and vegetables like apples, onions, arugula, and dried cranberries. Fingerling potatoes are best for this recipe, as they roast quickly in the oven!

What you'll need to make this recipe:

  • Knife
  • Cutting board
  • Baking sheet
  • Salad bowl


  • 2 cups arugula
  • 1 apple, chopped
  • 1/2 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


  1. Preheat oven to 450°F
  2. Grease a baking sheet with olive oil and arrange potato slices in an even layer.  Sprinkle with salt and pepper
  3. Bake potatoes for 20 minutes, until crispy. I like to add a minute or two on broil right at the end
  4. Toss all ingredients in a salad bowl and enjoy!

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