roasted potato & goat cheese salad

Low FODMAP

Makes 5 servings (great to make for lunch for the week!)

Ingredients
fresh baby arugula ( a 5oz container or bag is plenty)
1 large white potato
1 sweet potato
5 tablespoons dried cranberries
5oz goat cheese
walnut halves (~10 halves for each salad)
1 pint cherry tomatoes
olive oil
salt and pepper, to taste

Directions
1. Preheat your oven to 375 degrees F.
2. Wash and dice up your potatoes, and toss them around in a large bowl with about 3 tablespoons of olive oil.
3. Spread the potatoes onto a baking sheet and sprinkle generously with salt and pepper. 
4. Cook in the oven for 25-30 minutes (28 was my lucky number of doneness), tossing around half way through roasting. 
5. If making a family style salad, dress your arugula in some more olive oil, and then add all of your toppings!

To prep 1 portion for lunch-
Take a cup of arugula
+ 1 tablespoon of cranberries
+ 1-2 tablespoons goat cheese
+  10 walnuts
 ½ cup-2/3 cup of mixed roasted potatoes
+ a handful cherry tomatoes
+ drizzle on some olive oil.