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Roasted Potatoes, Arugula, and Delicata Squash. 2 Ways

An easy twist takes this from warm side dish to salad. Either way, this recipe offers a delightful combination of roasted vegetables, peppery arugula, and a tangy-sweet dressing. It's perfect for any season and can be enjoyed as a hearty lunch or a side dish for dinner.


Ingredients:

  • 2 cups potatoes, diced, peeling optional

  • 1 delicata squash, seeds removed and sliced into half moons, peeling unnecessary

  • 2 cups fresh arugula

  • 1/4 cup + 1 T olive oil, divided

  • 2 cloves garlic, minced

  • 1 teaspoon dried thyme (or 1 sprig fresh thyme)

  • Salt and pepper, to taste

  • 1/4 cup balsamic vinegar

  • 1/4 cup crumbled goat cheese (optional)

  • 1/4 cup chopped pecans or walnuts (optional)

Instructions:

  1. Preheat your oven to 400°F (200°C).

  2. In a large mixing bowl, combine the diced potatoes, delicata squash slices, garlic, and thyme. Drizzle with olive oil and season with salt and pepper. Toss everything together to coat the vegetables evenly.

  3. Spread the potato and squash mixture on a baking sheet in a single layer. Roast in the preheated oven for about 25-30 minutes or until they are tender and slightly crispy, tossing them once or twice during cooking.

  4. While the potatoes and squash are roasting, prepare the dressing. In a small bowl, whisk together the balsamic vinegar and a tablespoon of olive oil. Season with salt and pepper to taste.

  5. Once the roasted vegetables are done, remove them from the oven.

Now is the time to make your choice:

For a warm side dish:

  1. Move roasted vegetables to a bowl, add arugula and dressing. Adding the arugula to very warm vegetables will wilt the arugula.

  2. Add the goat cheese at this point if you would like it to melt.

  3. Gently toss to combine.

  4. If desired, top the salad with crumbled goat cheese if still remaining and chopped pecans or walnuts for extra flavor and texture.

For more of a salad:

  1. Allow roasted vegetables to cool to almost room temperature.

  2. In a large serving bowl, combine the roasted potatoes, delicata squash, and fresh arugula.

  3. Drizzle the balsamic dressing over the salad and gently toss to combine.

  4. If desired, top the salad with crumbled goat cheese and chopped pecans or walnuts for extra flavor and texture.

Enjoy!

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