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.
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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.
A simple warm salad based on cauliflower, crispy potatoes, and arugula with an easy 3 ingredient dressing.
Appetizer, Main Course, Salad
Arugula, Cauliflower, Potato
1cupfrozen diced hashbrowns
salt & pepperto taste
garlic powderoptional, to taste
sunflower seedsfor salad topping
For the Dressing
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.
While cauliflower is cooking add arugula to plate or serving dish. Top with cooked cauliflower.
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.
While potatoes are cooking, whisk together dressing in a small glass or bowl. Top completed salad with dressing & sunflower seeds and serve immediately.
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!
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!