Photo of Arugula, potato, and edamame salad by WW

Arugula, potato, and edamame salad

Total Time
35 min
15 min
20 min
This salad is drizzled with a fabulous roasted shallot dressing. The dressing's not difficult to make but does require some extra effort, so while you're at it, make a double batch. First you wrap some foil around the shallots and then bake them in the oven until they're nice and soft, which takes about 20 minutes. Into the blender they go, along with water, lemon juice, sherry vinegar, sea salt, and pepper; purée and your delicious dressing is ready to go! If you do decide to make multiple batches, the dressing can hang out in the fridge for about a week. Use it on salads, sandwiches, and more!


Uncooked red potato

4 medium


3 medium, peeled and cut in half

Olive oil

2 tsp, extra-virgin


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

Shelled edamame

1 cup(s), cooked


3 Tbsp

Fresh lemon juice

2 Tbsp

Sherry vinegar

1 tsp

Sea salt

½ tsp

Black pepper

½ tsp, freshly ground


  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. Meanwhile, 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. 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. Yields 1 salad per serving.