Roasted Potato & Green Bean Salad with Arugula & Salsa Verde

Roasted Potato & Green Bean Salad

with Arugula & Salsa Verde

30 MIN
$10.99 Serves 2-4
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
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.
Carb Conscious
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.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

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.
CLICK FOR RECIPE CARD

Get Plans

Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    480 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Roasted Potato & Green Bean Salad with Arugula & Salsa Verde
Title
  • 1¼ lbs Potatoes
  • 6 oz Green Beans
  • 4 oz Arugula
  • ⅓ cup Salsa Verde
  • 2 Tbsps Sliced Roasted Almonds
  • 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
How To: Dress a Salad
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 and 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, cut off and discard any stem ends from the green beans; halve crosswise. Place 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 green beans 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 the roasted vegetables 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

Get Plans

Roasted Potato & Green Bean 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 and 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, cut off and discard any stem ends from the green beans; halve crosswise. Place 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 green beans 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 the roasted vegetables 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!

Browse Steps
1 of 2