Sheet Pan Potato Salad with Arugula Pesto

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

Keyword: Gluten Free
Author: Denise



  • 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


  • 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


  • 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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