Vegan Warm Potato and Arugula Salad

March 24, 2015
Warm Potato and Arugula Salad

Oh hey, Philip here. It’s only Tuesday and already it’s been quite a busy week. I’m the IT manager for a call center based in southern Ontario which keeps me very busy. I’ve Been having issues with a satellite office this morning, oh how I’d much rather be in Mexico drinking an ice cold Corona just about now! I cannot get over how cold it still is here in Ontario -11C and windy, hopefully not too much longer and we might see some nice sunny days (we can all dream)

We have lots of plans this spring/summer to do a lot of camping and visiting Ontario farms/farmers markets to see all the fresh and locally grown Ontario fruit and vegetables. This should make our vegan recipes that much easier to make. Since photography is my passion I like visiting many food blogs to see beautiful photographs of food that I could try and recreate with my own feel. Of course changing them to a vegan recipe first though. I think there is plenty of room for another food blog out there that is all about beautiful, healthy and great tasting vegan recipes! That’s why we started this blog in the first place. On to our recipe for tonight, Trish decided to make me a super nice and very easy Vegan Warm Potato and Arugula Salad.

Warm Potato and Arugula Salad
Some lovely little gem potatoes

Warm Potato and Arugula Salad
Warm Potato and Arugula Salad

Vegan Warm Potato and Arugula Salad
Recipe type: Salad
Cuisine: American
  • Salad
  • 2 tablespoon of olive oil
  • 2 lbs little gem potatoes
  • 1 red onion sliced
  • 2 cloves garlic minced
  • 3 cups arugula
  • ¼ cup of walnuts
  • Dressing makes 1 cup you only use ¼ cup dressing save rest up to 7 days in fridge.
  • 2 tablespoon mustard
  • ¼ white wine vinegar
  • 1 tablespoons agave
  • ½ cup extra virgin olive oil
  • 1tablespoon on lemon juice ( freshly squeezed)
  1. Pre heat oven to 425F
  2. Par boil potatoes in a pan of boiling water 5minutes
  3. In a bowl combine onions garlic and par boiled potatoes toss in the olive oil
  4. Till coated. Transfer to a small roasting pan and roast for 25-30 minutes.
  5. While potatoes are roasting it's time to make salad dressing. In a small blender blend all ingredients together. If you don't have a small blender you could whisk all the ingredients together.
  6. Remove from oven and transfer to a bowl mix in arugula and ¼ cup of salad dressing. Toss until potatoes and arugula are coated. Sprinkle with the walnuts and serve.

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