Photo of Arugula, Potato and Edamame Salad by WW

Arugula, Potato and Edamame Salad

1 - 6
PersonalPoints™ per serving
Total Time
35 min
15 min
20 min
This protein-rich salad is drizzled with a delicious roasted shallot dressing.


Uncooked red potato(es)

4 medium

Uncooked shallot(s)

3 medium, peeled and cut in half

Olive oil

2 tsp(s), extra-virgin


12 cup(s), fresh (washed and well-dried)

Edamame (shelled)

1 cup(s)

Fresh lemon juice

2 tbsp(s)

Sherry vinegar

1 tsp(s)

Sea salt

3 gm

Black pepper

½ pinch, freshly ground


3 cup(s)


  1. Preheat oven to 450ºF.
  2. Steam potatoes until tender, about 10 minutes. Allow them to cool and then cut into 1/4-inch-thick slices.
  3. Place shallots on a large piece of aluminum foil. Drizzle with oil and completely wrap foil around shallots; bake until very soft, about 20 minutes. Remove shallots from oven and allow to cool for 5 minutes.
  4. Meanwhile, divide arugula between four plates; top each with 1/4 of potato slices and 1/4 cup of edamame.
  5. When shallots are cool, scrape them and any remaining oil from foil into blender. Add water, lemon juice, vinegar, salt and pepper; blend to make a smooth dressing. If dressing seems too thick, add another tablespoon or two of water and blend again. Drizzle about 3 tablespoons of dressing over each salad and serve.


This dressing is really fresh and flavourful so make extra to serve over steamed artichokes or asparagus.