There’s something so comforting about a warm salad piled high with roasted tomatoes, beans and potatoes. It’s abundantly hearty and satisfying, the perfect meal for a cold Fall evening. And the fresh herbs make it even more so, bringing it to another level of rustic, tasty deliciousness!
For as much hearty satisfaction as this salad provides, it also supplies an equal amount of health benefits, nutrition and good-for-your-body perks. The arugula has all of the goodness of normal greens, but is also considered a cruciferous vegetable (like cabbage, broccoli and cauliflower). As such, it’s thought to regulate immune function and possibly aid in cancer prevention. The butter beans give you a heavy boost of iron as well as a big serving of fiber, which helps regulate your blood sugar after eating. And the tomatoes and red onion are both packed with cancer fighting nutrients. Combined, this salad is a giant bowl full of cancer-fighting nutrition just another reason to love it.
Roasted Vegetable, Bean and Herb Salad
- 1 pint of Cherry Tomatoes
- 4 cups of cubed Red Potatoes
- 2 cups of Arugula
- 2 cups of Butter Beans (pre-cooked or canned, drained)
- 1 clove crushed garlic
- 1 Lemon
- Extra Virgin Olive Oil
- Sea Salt
I used a toaster oven to roast the tomatoes while roasting the onion and potatoes in my regular oven. Cooking everything simultaneously is ideal, but if you don’t have a toaster oven you can cook the tomatoes first!
- Preheat oven to 350 degrees and toaster oven to 225 degrees.
- In a small mixing bowl combine 3 tablespoons of olive oil, 1 large clove of crushed garlic, the juice of one lemon, 1/2 teaspoon of finely chopped rosemary, 1/2 teaspoon of finely chopped thyme, and 1/8 teaspoon of salt. Add beans, mix gently and set aside.
- Halve cherry tomatoes and toss in 1 tablespoon of olive oil with a hearty pinch of salt. Spread on a roasting sheet with seed sides up. Roast at 225 degrees for 25-30 minutes.
- Cut potatoes into 1 1/2″ pieces and combine in a large mixing bowl with 1 1/2 tablespoons of chopped rosemary, 1/2 tablespoon of chopped thyme, and 2 tablespoons of extra virgin olive oil. Add a hearty pinch (or two!) of sea salt and mix well. Spread potatoes on a roasting sheet (I use a Silpat to prevent sticking)
- Add onion slices to baking sheet with the potatoes, brush both sides with olive oil, sprinkle with sea salt.
- Roast potatoes and onions for 25-30 minutes, or until cooked! Potatoes should be a little crispy on the outside.
- In a large serving bowl toss the arugula with the potatoes to wilt the greens. Add the tomatoes to the bean and stir to warm the beans.
- Layer the greens and potatoes with the roasted onion, and using a slotted spoon add the tomatoes and beans. Garnish with fresh chopped rosemary and thyme. Use the marinade from the beans for additional dressing, if you’d like. Season with sea salt and fresh cracked pepper, to taste.
- Serve warm, with a glass of red wine if you fancy. Enjoy!
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