Still loving those salads that start in the oven. This is an elevated potato salad with a divine arugula walnut pesto. Mostly hands off and beautiful at the table! Get creative and add in any other veggies you’d like to roast.
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Sheet Pan Potato Salad with Arugula Pesto
Course: Salads, Side Dishes
Keyword: Gluten Free
Author: Denise
Ingredients
Salad:
- 2 lbs fingerling potatoes cut in half
- 1 head cauliflower stems and leaves removed and cut into florets
- Olive oil
- Kosher salt
- Black pepper
- 2 cups arugula
- 1 cup fresh basil leaves
- 4 scallions chopped
Pesto:
- 3 cups arugula
- 1/2 cup walnuts or sunflower seeds
- 1/3 cup Parmesan cheese
- 2 Tbsp lemon juice
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp red pepper
To Serve:
- 1/4 cup chives chopped
- 2/3 cup olive oil
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Instructions
- Preheat oven to 425 degrees.
- Spread potatoes and cauliflower on a baking sheet lined with parchment paper.
- Drizzle with olive oil, kosher salt and pepper. Using clean hands, toss to evenly coat. Try to spread veggies and beans into one layer.
- Bake for 45 minutes.
- While vegetables are cooking, prepare pesto. Combine arugula through red pepper flakes in a food processor. Through the feed tube, add olive oil until desired texture is reached (smooth but not too thin). Taste and adjust seasoning as necessary. Set aside.
- On a serving platter or bowl, spread arugula, basil and scallions. When vegetables are done roasting, remove them from baking sheet with a spatula. Add to platter or bowl with greens. The warmth of the veggies will slightly wilt the greens. Gently toss.
- Drizzle pesto over salad. Garnish with chives.
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