Lemony Roasted Potato Salad
For the Salad
  • 6-8Small Yukon Gold PotatoesCubed
  • 2Cups QuinoaCooked
  • 6Cups Arugula
  • 1 AvocadoSliced
For the Dressing
  • 1Tsp Dijon Mustard
  • 1Clove garlicGrated
  • 1/4Cup Lemon Juice
  • 3/4Cup olive oil
  • 1Pinch Salt
  • 1/2Tsp Black Pepper
  1. Start by making the dressing by adding all the dressing ingredients to a jar and shaking vigorously until everything is incorporated.
  2. Preheat the oven to 425. Place the cubed potatoes into a bowl and poor 1/3 of the dressing on top. Toss to combine. Spread the potatoes onto a baking sheet and roast until tender for 20-25 minutes, flipping them halfway through.
  3. Portion out the arugula into 4 separate bowls. Top with quinoa, potatoes, and avocado then drizzle desired amount of dressing on top. Optionally, you can store the prepped ingredients in separate containers and serve as lunch or dinner throughout the week.