Ingredients
Scale
- 1 lb baby potatoes
- 1 bunch spring onions
- 1 cup radishes
- 2 cups arugula
- 1/2 cup fresh basil leaves
- 1/4 cup olive oil
- 2 tbsp lemon juice
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Place the halved baby potatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper.
- Roast the potatoes for about 25-30 minutes, or until golden and tender.
- In a food processor, combine arugula, basil, lemon juice, and a pinch of salt and pepper. Blend until smooth to create the pesto.
- In a large bowl, combine the roasted potatoes, spring onions, and radishes.
- Toss with the basil arugula pesto until well coated.
- Serve warm or at room temperature.
Notes
Combine ingredients while potatoes are warm for best flavor. This salad can be made ahead and stored in an airtight container for up to three days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg