My Warm Arugula & Potato Salad

One of my all time favourite salad recipes especially on those winter days when your average cold salad just won't do! This recipe serves 2 generous sized entree portions or 4 sides salads. If you're feelin' cheeky you could even crumble goat cheese on top or serve it with some grilled chicken! Ingredients

• 1 pound of baby potatoes, halved

• 1 teaspoon lemon pepper seasoning * OR salt & pepper & paprika

• 1 tablespoon olive oil

• 3 cups arugula

• 1 large avocado

• 4 large radishes

• 1/2 cup pomegranate seeds

• 3/4 cup of cooked canned chickpeas
  

• 1 lemon

• 3 tablespoon balsamic vinegar

• 1 clove of garlic

• 1/4 cup of olive oil

• Salt & pepper to taste

Step 1 - Preheat oven or air fryer to 400 degrees. Toss the halved baby potatoes in the lemon pepper seasoning and 1 tablespoon of olive oil then place on a baking sheet. Bake in the oven or air fryer for 20 minutes total or until lightly browned, shaking the tray at the halfway mark. When there is 5 minutes left of baking, add the drained and rinsed chickpeas to the tray of potatoes to slightly warm and crisp them.

Step 2 - Combine squeezed lemon juice, balsamic, crushed garlic, olive oil, salt and pepper in a small bowl for the dressing.

Step 3 - In a large salad bowl place the arugula, pomegranate seeds, cubed avocado, and thinly sliced radishes that are halved. Once finished baking, add the chickpeas and potatoes on top. Lastly, drizzle the dressing over the salad to your preferred amount of sauciness. Toss, serve, and enjoy you healthy legend!!!