This bright and flavorful arugula salad is topped with Creamer potatoes, caramelized roasted asparagus, and creamy goat cheese.
- baking sheet
- 1.5 lbs little potatoes, halved
- 1 bunch asparagus, cut into two-inch pieces
- 2 Tbsp olive oil, divided
- 2 tsp salt
- 1 tsp pepper
- 6 cups baby arugula
- 4 oz goat or feta cheese, crumbled
- 2 Tbsp lemon juice
- (to garrnish) fresh basil (optional)
Pre-heat oven to 450°F
Line a baking sheet with foil. Scatter potatoes and asparagus on the baking sheet.
Drizzle with one tablespoon of olive oil, one teaspoon of salt and 1/2 teaspoon of pepper. Use hands to mix well to coat. Roast potatoes and asparagus until caramelized and tender, about 20 minutes.
While the vegetables are roasting, place arugula in a bowl and drizzle with remaining olive oil, salt and pepper. Add lemon juice then toss to coat. Place roasted asparagus, potatoes and goat or feta cheese on top to serve. Sprinkle with minced basil if you wish.
Season to taste, serve and garnish with cilantro.