Arugula, Apple and Potato Salad with Creamy Cashew Dressing


  • ⅓ cup cashews
  • 3 small McIntosh apples, cut into ½ inch pieces
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons Greek plain yogurt
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 2 pounds Idaho® Red Thumb Fingerling potatoes
  • 4 ounces fresh arugula
  • ¼ teaspoon fresh lemon zest


  1. Preheat oven to 375° F.
  2. Place cashews on a baking sheet and toast for 10 minutes or until fragrant. Remove from oven; set aside to cool for 5 minutes, then finely chop. Set aside.
  3. In a medium sized bowl, combine apples, balsamic vinegar, yogurt, sea salt, pepper, olive oil and toasted cashews; mix well to combine. Set aside.
  4. In a large saucepan, bring 6 cups of water to a boil; add whole potatoes; cook for 10-15 minutes or until tender. Drain and cut into ½ inch cubes. Set aside to cool.
  5. Combine arugula and cubed potatoes in a large serving bowl. Drizzle with yogurt dressing; gently toss to coat. Sprinkle with lemon zest. Place in the refrigerator until ready to serve.
  6. Serve chilled.
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Yield: 6
Calories: 240
Sugar: 11 g
Sodium: 210 mg
Fat: 8 g
Fiber: 5 g
Protein: 5 g
Cholesterol: 0 mg

Amie Valpone
Food Blogger
The Healthy Apple

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