Crispy Chorizo and Potato Salad

This salad is will change anyone you know who doesn’t like eating salads. Its hearty and much more filling than just a plate of greens. The roasted chorizo and potatoes give it a nice salty crunch. The dried figs are a little sweet and if you don’t like arugula you can easily substitute with baby spinach! Top with some beautiful shaved creamy manchego cheese and you’re all set.


  • 2 oz Manchego
  • 5 oz arugula
  • 3 oz dried figs
  • 0.3oz whole grain mustard
  • 0.5oz sherry wine vinegar
  • 2oz shallot
  • 4oz dried chorizo
  • 16oz micro gold potatoes
  • olive oil
  • salt
  • freshly ground black pepper
  1. Roast Potatoes- Preheat oven to 425°F. Halve any larger potatoes and toss with 2 tablespoons oil on a rimmed baking sheet; season with salt and pepper. Roast until sizzling and about half tender, 10 minutes.
  2. Roast Chorizo- Slice chorizo into ¼-inch rounds. Add to baking sheet with potatoes and continue to roast until chorizo is crispy and potatoes are golden and tender, 8–10 minutes more.

3. Make the dressing- Meanwhile, trim, peel and finely chop shallot; place in a large bowl and add vinegar, mustard, and 2 tablespoons oil. Season with salt and pepper and whisk to combine. Thinly slice figs and add to dressing.

4. Prep the arugula- Trim stems from arugula, then wash and spin dry. Add to dressing but don’t toss.

5. Shave the manchego- Thinly shave manchego with a vegetable peeler and add to arugula.

6. Serve- Scrape potatoes and chorizo into bowl and toss to combine. Season to taste with salt and pepper. Then sit back and enjoy!



Recipe and photo above from Marley Spoon


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