Arugula Potato Salad With Orange And Gorgonzola
Category
Salad Side Dish
Prep Time
15 minutes
Cook Time
35 minutes
Calories
309
Author:
Giada De Laurentiis
![Image of Arugula Potato Salad With Orange And Gorgonzola](https://images.getrecipekit.com/20220610051918-IMG_5389.jpg?width=650&quality=90&)
Ingredients
- For The Potatoes:
- 1 1/2 pounds baby potatoes (halved)
-
1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- For The Salad:
- 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)
- For The Dressing:
2 tablespoons extra-virgin olive oil (such as Fratepietro)
- 1 tablespoon fresh orange juice
- 1 tablespoon champagne vinegar
- 1 tablespoon orange zest (from 1 medium orange)
- Kosher salt and freshly ground black pepper
Instructions
- Potatoes: Put an oven rack in the upper third of the oven. Preheat the oven to 400 degrees F. Put the potatoes and the olive oil in a medium bowl and toss until coated. Arrange the potatoes, cut side down, in a single layer on a heavy baking sheet and season with salt and pepper, to taste. Roast until golden, about 35 to 40 minutes Remove the potatoes from the oven and set aside to cool for 15 minutes.
- Salad: Peel and trim the ends from each orange. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a salad bowl. Squeeze the juice from the membranes into a small bowl and reserve 1 tablespoon of juice for the dressing. Add the arugula, Gorgonzola, walnuts and the cooled potatoes to the salad bowl.
- Dressing: In a small bowl, whisk together the olive oil, reserved orange juice, vinegar, and orange zest until smooth. Season with salt and pepper, to taste.
- Add the dressing to the potato mixture and toss well. Season with salt and pepper, to taste, and serve.
- Cook’s Note: To toast the walnuts, arrange them in a single layer on a baking sheet. Bake them in a preheated 350 degree F oven until lightly toasted, about 6 to 8 minutes. Cool completely before using.
Nutrition
Nutrition
- per serving
- Calories
- 309
- Carbs
- 27 grams
- Protein
- 6 grams
- Fat
- 21 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 7 milligrams
- Sodium
- 141 milligrams
- Fiber
- 4 grams
- Sugar
- 6 grams
1 comment
Loved this salad! It was the first time my husband asked for more salad!