an easy homemade dressing tops this arugula salad
10 Ingredients or Less,  Vegan,  Vegetarian

Warm Cauliflower & Crispy Potato Arugula Salad

Arugula is a peppery green that’s fantastic on pizza. The 5 oz container of arugula I bought recently for that purpose meant lots of arugula to use up. I came up with this simple arugula salad recipe with cauliflower and potatoes as a way of doing that. Now I buy arugula specifically for this warm fall salad.


This post contains affiliate links. I make a commission for purchases made through those links.


A Simple Arugula Salad

This humble salad only has a few ingredients, but has tons of flavor. Arugula has a spicy, peppery kick on its own. A few minutes in a hot skillet browns the cauliflower and develops nutty flavors as if it was roasted. Diced frozen hashbrowns get crispy in the same skillet, and is there anything better than a crispy potato? A simple dressing of olive oil, dijon mustard and lemon juice brings everything together. Because the cauliflower and potatoes are served warm, this fall salad is best eaten right away.


Cauliflower & Potato Arugula Salad

A simple warm salad based on cauliflower, crispy potatoes, and arugula with an easy 3 ingredient dressing.

Course Appetizer, Main Course, Salad
Cuisine American
Keyword Arugula, Cauliflower, Potato
Cook Time 25 minutes
Servings 1

Ingredients

  • 1 cup cauliflower
  • 1 cup frozen diced hashbrowns
  • 1-2 cups arugula
  • salt & pepper to taste
  • garlic powder optional, to taste
  • olive oil
  • sunflower seeds for salad topping

For the Dressing

  • 1 tbsp olive oil
  • ½ tsp dijon mustard
  • ½ tsp lemon juice

Instructions

  1. Add cauliflower to a hot skillet with a little olive oil. Sprinkle with salt, pepper & garlic powder. Cook a few minutes, stir, and a few more minutes until cauliflower has some color.

  2. While cauliflower is cooking add arugula to plate or serving dish. Top with cooked cauliflower.

  3. Add more oil to pan if needed, and add hashbrowns. Sprink with salt, pepper and garlic powder. Cover potatoes and let cook 5 minutes undisturbed. Stir and cook covered for another 5 minutes. Potatoes should start to brown and get crispy. Add to salad when done.

  4. While potatoes are cooking, whisk together dressing in a small glass or bowl. Top completed salad with dressing & sunflower seeds and serve immediately.


POTATO RECIPES: Crispy Skillet Potatoes (used in this recipe) | Easy Potato Pancakes | Slow Cooker Potato Soup


Let’s Talk Potatoes

Because I love potatoes.

Having hot potatoes (and warm cauliflower) makes this salad feel more like a meal to me. Crispy skillet potatoes are a lovely side on their own. See this post for full details. Here are the basics: be sure not to crowd the pan and give the potatoes time to crisp up undisturbed. They have all of the flavor of roasted potatoes but cook much faster. And you don’t have to heat the house up with the oven. I knew when I made them they’d be an excellent salad topper.

TOOL RECOMMENDATION: I absolutely love my skillet from Daterra Cucina. The Italian ceramic never sticks and cleans up so easily. I use this skillet every day!


Finishing Up

To finish this fall salad, mix up an easy dressing with just three ingredients – olive oil, dijon mustard, and lemon juice. I whisk dressings in a small juice glass with a fork. Add a sprinkle of sunflower seeds for some extra texture and everything is done. Parmesan or smoked gouda are delicious on this salad too. As much of a cheese lover as I am, I usually skip cheese on this salad. It just doesn’t need it.


Let me know what you think of this arugula salad recipe below!



Leave a Reply

Your email address will not be published.

Recipe Rating