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Low-FODMAP Arugula & Roasted Potato Salad
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Arugula & Roasted Potato Salad

Low-FODMAP, Gluten-Free, Vegan, Dairy-Free, Egg-Free
Course Salad
Cuisine American
Keyword arugula, low-fodmap, potato salad
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients

  • 4 medium russet potatoes, scrubbed and cut into thin wedges
  • 2 tablespoons olive oil, divided
  • 1 teaspoon dried, crushed rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon lemon juice
  • 1 tablespoon white wine vinegar
  • 1 1/2 teaspoons pure maple syrup
  • 1/2 teaspoon Dijon mustard
  • 4 cups arugula

Instructions

  • Preheat oven to 425 degrees F. Line a large baking sheet with aluminum foil and coat with cooking spray.
  • In a large bowl, toss together the potato wedges, 1 tablespoon olive oil, rosemary, salt and pepper. Spread potatoes out in a single layer on the prepared cookie sheet. Bake 30 minutes, or until golden brown, turning over about halfway through.
  • To make the dressing, in a small bowl, whisk together the remaining 1 tablespoon olive oil, lemon juice, vinegar, maple syrup and Dijon.
  • Place the arugula in a large serving bowl or dish. Toss with the roasted potatoes and dressing. Serve warm.