Roasted Potato, Endive, and Arugula Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted potatoes tossed with peppery arugula, bitter endive, quinoa, and almonds, topped with blue cheese and a balsamic vinaigrette. A hearty warm salad with varied textures and flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- Potatoes
- 1 pound small red potatoes
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon sea salt
- Salad
- 3 red endives
- 2 cups packed arugula
- 1 cup cooked quinoa, cooled
- 1/3 cup sliced almonds
- 2 ounces gorgonzola cheese
- Dressing
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- Pinch of salt
- Pinch of black pepper
At a glance
PER SERVING
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 358mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2719mg
- Calcium
- 261mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 358MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.