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
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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.
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Dietary Information

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

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!

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