Roasted Potato & Asparagus Salad with Arugula & Salsa Verde

Roasted Potato & Asparagus Salad

with Arugula & Salsa Verde

30 MIN
$10.99 Serves 2-4
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
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These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Pescatarian
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From the Test Kitchen

Every week we're bringing you a selection of Add-ons—a mix of our favorite appetizers, sides, and desserts that you can add to your box and fill out your table. This verdant salad combines hearty roasted vegetables and fresh arugula tossed with our punchy salsa verde. A garnish of sliced almonds lends a bit of crunch to each bite.
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Dietary Information Wellness

This meal was designed in collaboration with nutritionists with your holistic health in mind.

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    390 Cals (est.)
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fresh
ingredients
Roasted Potato & Asparagus Salad with Arugula & Salsa Verde
Title
  • ¾ lb Potatoes
  • 2 oz Arugula
  • ⅓ cup Salsa Verde
  • 6 oz Asparagus
  • 2 Tbsps Sliced Roasted Almonds
  • 1 Shallot
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
time-saving
tips & techniques
How To: Hold a Chef's Knife
Almonds
step-by-step
instructions
1 Prepare & roast the potatoes

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Large dice the potatoes. Transfer to the sheet pan. Drizzle with olive oil and season with salt, pepper, and half the spice blend. Toss to coat; arrange in an even layer on one side of the sheet pan. Roast 15 minutes. Leaving the oven on, remove from the oven.

2 Finish & serve your dish

Meanwhile, peel and quarter the shallot. Snap off and discard the tough, woody stem ends of the asparagus; halve crosswise. Combine the quartered shallot and halved asparagus in a large bowl; drizzle with olive oil and season with salt, pepper, and the remaining spice blend. Toss to coat. Reserving the bowl, carefully transfer the seasoned shallot and asparagus to the other side of the sheet pan of partially roasted potatoes. Arrange in an even layer. Return to the oven and roast 10 to 12 minutes, or until the vegetables are lightly browned and tender when pierced with a fork. Transfer to the reserved bowl. Add the arugula and salsa verde; season with salt and pepper. Toss to combine. Serve the salad garnished with the almonds. Enjoy!

Tips from Home Chefs

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Roasted Potato & Asparagus Salad

1 Prepare & roast the potatoes

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Large dice the potatoes. Transfer to the sheet pan. Drizzle with olive oil and season with salt, pepper, and half the spice blend. Toss to coat; arrange in an even layer on one side of the sheet pan. Roast 15 minutes. Leaving the oven on, remove from the oven.

2 Finish & serve your dish

Meanwhile, peel and quarter the shallot. Snap off and discard the tough, woody stem ends of the asparagus; halve crosswise. Combine the quartered shallot and halved asparagus in a large bowl; drizzle with olive oil and season with salt, pepper, and the remaining spice blend. Toss to coat. Reserving the bowl, carefully transfer the seasoned shallot and asparagus to the other side of the sheet pan of partially roasted potatoes. Arrange in an even layer. Return to the oven and roast 10 to 12 minutes, or until the vegetables are lightly browned and tender when pierced with a fork. Transfer to the reserved bowl. Add the arugula and salsa verde; season with salt and pepper. Toss to combine. Serve the salad garnished with the almonds. Enjoy!

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