Roasted Potato, Endive & Arugula Salad

Roasted Potato, Endive and Arugula Salad



1 pound small red potatoes

1 tablespoon olive oil

1 teaspoon smoked paprika

½ teaspoon garlic powder

¼ teaspoon sea salt


3 red endives

2 cups packed arugula

1 cup cooked quinoa, cooled

⅓ cup sliced almonds

2 ounces gorgonzola cheese


3 tablespoons olive oil

2 tablespoons balsamic vinegar

1 tablespoon honey

Pinch of salt

Pinch of black pepper


Preheat oven to 400˚ and bring a pot of water to a boil. Slice potatoes in half and place in boiling water. Parboil until potatoes are just tender, 5-6 minutes. Place in a roasting pan and toss with olive oil, smoked paprika, garlic powder, and sea salt. Roast potatoes until lightly browning, 20-25 minutes. Remove from oven and let cool slightly.

Trim ½" from the bottom of the endives. Chop endives into ¼" slices and place in a large bowl. Add arugula, quinoa, almonds, and cheese. Add potatoes and toss until combined.

In a small jar with a lid, combine ingredients for the dressing and shake until well combined. When ready to serve salad, pour over and toss once more.

Roasted Potato, Endive and Arugula Salad recipe and photography by Erin Alderson of Naturally Ella.