Step 1
Preheat the oven to 400 degrees.

Step 2
Add chopped potatoes to a bowl and drizzle with 1 Tablespoon grapeseed oil. Season with a little salt and pepper. Place on a prepared baking sheet and cook in the oven for about 10 minutes.

Step 3
Toss asparagus with the remaining 1 Tablespoon of oil and season with a little salt and pepper. After 10 minutes remove the potatoes form the oven. Add the asparagus to the pan and toss everything together. Place back in the oven and cook until potatoes and asparagus are browned and slightly crisp on all sides. About 20 minutes. Check veggies after about 12 minutes to make sure nothing is burning.

Step 4
While veggies cook prepare you dressing by combing all the ingredients and whisking until smooth. This works best in a food processor or with an immersion blender. Taste test and adjust ingredients if necessary. Set aside.

Step 5
Once veggies are done roasting remove from the oven and immediately toss with the arugula and walnuts. The arugula will wilt quite a bit which is what we are going for here!

Step 6
Place veggies in a large bowl and drizzle with dressing. Season with salt and pepper.

Step 7
Divide salad among plates and sprinkle crushed red pepper flakes, minced dill and a few extra capers.

Notes

• Use this recipe as a guide.
• Adjust measurements and ingredients as necessary.
• Cooking times will vary depending on your oven and the size of your veggies.

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram.

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.