arugula salad

This arugula salad is healthy, refreshing and easy to make with juicy peaches, cucumber, blueberries with a lemon tahini dressing. It&#039;s the perfect lunch or light dinner and simple to customize with any summer or winter fruit.

Arugula Salad

arugula leaves (, washed and dried)

greens

peaches (sliced)

blueberries

cucumber (, sliced)

avocado (, diced)

parsley and mint

pecans

almonds

sunflower seeds

Vegan ricotta or feta (, if not dairy-free, Whole30

tahini

lemon

avocado oil (OR extra virgin olive oil)

yeast (, optional)

salt and pepper (to taste)

MAKE THE DRESSING:Add all the ingredients for the dressing in a jar or a bowl. Shake or whisk until combined.

ASSEMBLE THE SALAD: Place the arugula leaves in a large mixing bowl. Season with salt, pepper and little bit of the dressing.

Add the remaining salad ingredients and drizzle with more dressing. Top with your favorite nuts and seeds and serve.

A healthy, hearty fall salad with peppery arugula, crisp apples, and toasted pecans. Dressed in a simple, vibrant lemon vinaigrette, it makes the perfect light-yet-satisfying plant-based meal or side.

Apple Pecan Arugula Salad

arugula ((organic when possible))

apples

red onion ((thinly sliced))

Tbsp dried cranberries ((optional))

lemon,

maple syrup

black pepper

olive oil

Preheat oven to 350 degrees F (176 C) and arrange pecans on a bare baking sheet.

Bake pecans for 8-10 minutes or until fragrant and deep golden brown. Remove from oven and set aside.

While pecans are toasting, prep remaining salad ingredients and add to a large mixing bowl.

Prepare dressing in a mixing bowl or mason jar by adding all ingredients and whisking or shaking vigorously to combine. Taste and adjust flavor as needed.

Add pecans to salad and top with dressing. Toss to combine and serve immediately. Serves two as an entrée and 4 as a side (as original recipe is written // adjust if altering batch size).

Store leftovers (dressing separate from salad) covered in the refrigerator for 2-3 days (though best when fresh). Dressing should keep at room temperature for 2-3 days when well sealed.

What to serve with risotto? Lemon arugula salad! It comes together in minutes, and it's the perfect fresh and tangy counterpoint to a meal.

Lemon Arugula Salad

Parmesan cheese shavings (about 1.5 ounces)*

shallot

(5 ounces) baby arugula

extra virgin olive oil

teaspoon kosher salt, plus more to taste

lemon juice lemon

If necessary, shave the Parmesan cheese with a vegetable peeler. Thinly slice shallot.

In large bowl, place the baby arugula, olive oil, lemon zest (optional), lemon juice, and kosher salt. Use your hands to toss everything so it&#8217;s evenly coated. Add the Parmesan shavings and shallot and toss for a few seconds until combined. Taste and add additional salt if desired.

Arugula Caprese Salad is THE perfect 15-minute summer salad. Fresh arugula, cherry tomatoes, red onion, and basil, combined with marinated mozzarella balls and a balsamic vinegar dressing. Simple and fresh!

Arugula Caprese Salad

arugula

red onion (- sliced thin)

red, orange, and yellow cherry tomatoes (- any combination)

mozzarella balls

Tablespoons fresh basil (- chopped)

Tablespoon balsamic vinegar

honey

kosher salt and black pepper (- to taste)

Slice red onion thinly. Slice cherry tomatoes in half.

Drain mozzarella balls while reserving a couple of tablespoons of the marinade.

Combine salad by mixing arugula, red onion, cherry tomatoes, mozzarella balls, and basil.

Prepare dressing in mason jar by combining olive oil, balsamic vinegar, reserved marinade, a splash of honey, and salt and pepper. Shake well and set aside.

To serve, drizzle the dressing on the salad.

Here's the simplest salad you'll ever make! This easy arugula salad is fool-proof: you don't even need to make dressing. It comes together in minutes!

Easy Arugula Salad (Simplest Salad You'll Make!) 

kosher salt,

In large bowl, place the baby arugula, olive oil, lemon zest (optional), lemon juice, and kosher salt. Use your hands to toss everything so it&#8217;s evenly coated. Add the Parmesan shavings and shallot and toss for a few seconds until combined. Taste and add additional salt if desired.

A flavorful, 30-minute arugula salad with strawberries, brown sugar pecans, hemp seeds, and a tangy balsamic vinaigrette!

Strawberry Arugula Salad

pecan halves

Tbsp coconut oil ((or sub vegan butter

Tbsp coconut sugar, brown sugar, or cane sugar

sea salt, ground cinnamon and cayenne pepper

Tbsp olive oil ((divided))

shallots ((thinly sliced))

sea salt

balsamic vinegar

strawberries ((organic when possible))

Tbsp hemp seeds

Preheat oven to 350 degrees F (176 C) and place pecans on a foil- or parchment-lined baking sheet. Roast for 8 minutes.

In the meantime, add coconut oil, coconut sugar, sea salt, cinnamon and cayenne pepper to a small mixing bowl and whisk to combine.

Remove toasted pecans from oven and toss with spice mixture. Spread back onto the baking sheet and toast for another 4-7 minutes or until fragrant and golden brown, being careful not to burn.

Once out of the oven, let cool briefly and then sample to test flavor. Toss with a touch more salt or coconut sugar as needed. Set aside to cool.

While the pecans are roasting, heat a small saucepan over medium heat. Once hot, add 1/3 of the olive oil (1 Tbsp as original recipe is written) and all of the shallot. Sauté until soft and fragrant - 3-4 minutes. Remove from heat and set aside to cool slightly.

Add shallot to blender or food processor with balsamic vinegar, remaining olive oil (2 Tbsp as original recipe is written), maple syrup and a pinch each salt and pepper. Blend until completely pureed. Taste and adjust seasonings as needed.

Add arugula, hemp seeds, strawberries and most of the roasted pecans to a large mixing bowl and top with 2-3 Tbsp dressing (as original recipe is written // adjust if altering batch size). Gently toss to combine.

Plate salad and garnish with remaining pecans. Serve additional dressing on the side. Serves 2 as an entrée or 4 as a side dish. Best when fresh.

This large strawberry salad is colorful and delicious! It's made with arugula, strawberries, goat cheese, sunflower seeds and balsamic vinaigrette. Recipe yields 4 large or 8 side salads.

Colorful Strawberry Arugula Salad

basil

strawberries,

red onion (about 1/2 small onion)

goat cheese

seeds

jalapeño, very thinly sliced (omit if sensitive to spice)

Dijon mustard

garlic, pressed

fine sea salt,

black pepper,

To assemble the salad: On a large serving platter or in a large serving bowl, layer the ingredients as listed.

To prepare the vinaigrette: In a liquid measuring cup or small bowl, combine all of the ingredients and whisk until fully blended. Taste, and add more salt or pepper if needed. The dressing should be nice and tangy, but you can add more maple syrup for balance if desired.

When you&#8217;re ready to serve the salad, drizzle vinaigrette on top, and toss to combine. Serve promptly. (If you&#8217;re planning to have leftovers, store the salad and dressing separately and toss before serving.) Stored separately, leftovers will keep well for 3 to 4 days.

This salad was beautiful and delicious! Made without jalapeño, sunflower seeds and red onion because we didn’t happen to have those on hand. Will make again as soon as o can, so good!

Made this salad today and it was not only delicious but really refreshing on this very hot summer day.  Thanks again Kate for this great recipe.

This was delish! I thought it wouldn't be filling enough for a whole meal, but it was!

Kate:
I prepared this last night and it was amazing!!!  Wife and daughter loved it.  To make it more filling I added some grains to it and topped it off with grilled chicken, but the chicken was not needed.  The balsamic vinaigrette came out fantastic as I followed your recipe as is.  My prior attempts at making it have not been as successful.  I have posted the picture of the salad I made on Instagram and tagged you!!

Next up, Kale and Quinoa salad...or is it the Watercress with Forbidden Rice....I am so confused!!

Love this salad , have made it several times.  Was just searching for a recipe to make for a barbecue this weekend. I am choosing to make this salad as i am sure it will be a hit .

I made this last night as a quick weeknight meal and it was SO GOOD!!! Like fancy restaurant good! The flavor combinations were amazing and the little hint of heat with the jalapeno was perfection. This is probably the best salad I have ever made.

I didn't have all of the ingredients at home, so I used a nectarine instead of strawberries and cucumber instead of radish and threw in an avocado that I needed to use as well, but I'm sure it's just as amazing with the ingredients listed.

What a delicious salad! My wife and I put this together last Sunday to go with the maple glazed salmon that we grilled. Who would have thought that jalapeños would pair with strawberrie? Well, it workes perfectly! We opted for sheeps milk feta to give some saltiness which really made all the flavors pop. 
Thanks very much.

I had this for lunch all week and loved it! I'm a huge fan of all of your salads and the cookbook of course!

Hi Kate,
Had my family up to our lake house and made this for the first time.  I did omit the radishes and jalapenos (fam members that don't like spice, may decide they aren't invited again, lol). Everyone loved it.  The basil was an awesome addition that I had plenty of in my garden and the dressing was just perfect. Can't wait to try it with the jalapeños next time as I can imagine that extra layer is even more yummy.  Thanks again for another delicious recipe.
Hi to Cookie!

I made this salad for my sister's birthday BBQ and it was a big hit!  Everyone thought it was very refreshing and that the flavor was perfect.  I couldn't get my bottle of regular balsamic vinegar open, so subbed white balsamic and it was great.  I think this recipe will become one of my BBQ standards as it really was excellent and it looks really pretty too.   Thanks Kate for the great recipe!

I am kind of obsessed with this salad. It is so smartly put together and fulfills my craving for sweet-and-spicy -- the jalapeno is pure genius. I have made it several times: with strawberries, with blueberries (what I had), with cheese as a main course and without as a side salad. All variations have been great. I used an arugula/spinach blend since my husband prefers that, and I usually add some white pepper to the dressing.

10/10, she did it again! This salad is 2 die 4! You're so good at what you do! Btw, do you have any recommendations for a giant salad bowl?

I made the colorful strawberry arugula salad; awesome!  Thanks Kate;)

i hate to say anything negative about cookie and kate, because her recipes are always awesome, but.... i have to say this salad was way too potent (for our taste buds anyways), all the flavors in it were intense, just keep that in mind. not really the refreshing strawberry salad i was hoping for. maybe if you really love arugula and its not going to over power the rest of your meal, than go for it!

I absolutely LOVE your falafel recipe.  I made it for a couple of friends and they loved it too.  Even my meat eating husband liked it (with tahini sauce). I'm making falafel for friends the night before Thanksgiving dinner.
I've compared your recipe to my favorite Mediterranean restaurant, and I can't tell the difference.
Thank you so much!!
Love your recipes.

What a gorgeous salad!  I never would have thought to put strawberries and arugula together but it totally works!  The dressing is kind of the perfect addition to top it all off.  So Good!!

Amazing combination of flavors! I could eat this salad again and again.

I did not believe it was possible to crave a salad until I ate this! It's the BEST salad in the whole world, hands down. The dressing is also perfection!

This salad was delicious and so pretty! We used goat cheese, didn't have any basil, and actually used store-bought balsamic because we were in a rush.  We also took the middle seedy part out of the jalapeno just in case.  It was insanely good and we will definitely make it again with the basil and homemade dressing. Thanks Kate!

Whenever I need a good salad recipe, I know I need to come to your blog- you seriously make the best combos! I made this for my husband (who is totally a meat and potatoes kind of guy) and I last night and he loved it! I've also made your blood orange salad for a few family events recently and they all raved about it, especially the lemony dressing! Thanks for always sharing so delicious, healthy recipes! :)

Savory roasted carrots, miso sesame brown rice, fresh arugula, lentils, walnuts, and raisins tossed in a tangy homemade vinagrette. Spring on a plate!

Carrot, Lentil, and Arugula Salad with Miso Brown Rice and Walnuts

carrots

red onion

tbsp olive oil coconut oil

tsp coriander

tsp cumin

paprika

tsp kosher salt

cayenne pepper

brown rice

kosher salt

tsp chickpea miso

sesame oil

⅓ cup cooked lentils (home cooked

raisins

walnuts

tbsp apple cider vinegar

olive oil (extra virgin)

salt

Preheat the oven to 375 degrees and line a large cookie sheet with a nonstick baking mat or parchment paper if desired. Peel and chop the carrots. I like to cut them in 3s on a diagonal and then slice each piece in half to make a 2-bite-sized shape. Then roughly chop the onion and set all of the veggies aside.

Prep

Place the carrots and onions onto the cookie sheet and top with olive oil and all of the spices. Toss to coat evenly then spread into an even layer and bake for 25-30 minutes or until fork tender and caramelized around the edges. Note: if you cut them smaller that th 2-bite-size they&#039;ll cook faster, so adjust cooking time as needed.

Step 1: Savory Roasted Carrots

Combine all of the dressing ingredients in a bowl and whisk to combine. Add the raisins to to the vinaigrette to give them a chance to plump up and marinate while you assemble the salad. Then set aside.

Step 2: Easy Homemade Dressing

While the carrots are roasting, cook the brown rice according to the package directions with a pinch of salt. This should take about 20 minutes. Then fluff the cooked rice with a fork and add the miso and toasted sesame oil while the rice is still warm. Mix well to distribute evenly. Taste and add more salt if desired. Note: A few dashes of low sodium soy sauce or tamari is good too. Set aside to cool.

Step 3: Make the Miso Sesame Brown Rice

When the carrots, rice, and homemade dressing are complete, all that&#039;s left to do is assemble! So in a large mixing bowl combine the roasted carrots and onions, brown rice, lentils, arugula, walnuts, raisins, and dressing. Toss well to combine, then divide between two plates and finish with some freshly cracked black pepper on top. Enjoy!

Assemble

This lemony bean salad has creamy white beans, salty prosciutto, parmesan cheese, peppery arugula, and a punchy lemon dressing. Both canned beans and home cooked beans work beautifully in this salad.

Lemony White Bean Salad with Prosciutto

white beans, drained and rinsed or use 1 1/2 cups cooked beans

parlsey leaves, chopped

parmesan cheese

prosciutto

lemon (about 1/4 cup)

fine sea salt

honey, optional

This salad is a recent find and an instant favorite for us! It’s quick to prepare, and absolutely delicious. We’ve made it every week for the past month! Perfect for the summer too

This is fantastic! I used a mesclun/arugula mix and cut the oil down by half.

This was excellent. can't wait to make again.

So yummy! The dressing is fantastic. Definitely don’t add the dressing too early to the salad - it will wilt those leaves. We made the dressing ahead of time and the beans absorbed so much flavor! Deeeeelish!

Roasted grapes add a delightful sweetness to this simple arugula salad recipe. A fresh, flavorful side dish, it&#039;s a perfect addition to a holiday menu or dinner any night of the week.

Arugula Salad with Lemon Vinaigrette

grapes

Extra-virgin olive oil (for drizzling)

Sea salt and black pepper

tamari

Lemon vinaigrette (for drizzling)

Preheat the oven to 400°F and line 2 baking sheets with parchment paper.

Place the almonds on the first sheet and the grapes on the second. Drizzle the almonds and grapes with olive oil and sprinkle with salt and pepper. Toss the almonds with the tamari and roast for 7 to 10 minutes, or until dark and toasty. Roast the grapes for 7 to 15 minutes, until they’re soft and just starting to burst. The timing will depend on the size of the grapes.

Place the arugula in a large shallow bowl and toss with drizzles of the vinaigrette. Top with the almonds, grapes, and Parmesan. Season to taste and serve.

This versatile farro salad features tart cherries, arugula, apples, and feta cheese; it works as a side dish or a main dish grain bowl.

Farro Salad with Tart Cherries

dry pearled farro

Oregon Fruit tart cherries

white wine vinegar

tart apple

baby arugula

feta cheese

pepper

In a saucepan over high heat, bring 9 cups of water to a boil. Add the farro, stir once, and continue to boil uncovered for about 20 minutes, bubbling rapidly. Taste a grain of farro; if the grain is plump and tender, remove the pan from the heat and pour it into a strainer. (If not, continue to cook and taste until tender.) Rinse with lukewarm water to cool slightly and shake it dry. Brands of farro can vary, so adjust the cook time as necessary. Or, if you have an Instant Pot, go to Instant Pot Farro.

For the vinaigrette, drain the cherries. Finely chop 2 tablespoons of the cherries, then reserve the remainder for the salad. Combine chopped cherries, vinegar, maple syrup, and mustard in a small bowl. Drizzle in oil, whisking constantly, until incorporated.

With the remaining cherries, roughly break some of them in half, or slice them in half. Thinly slice the shallot into rings. Chop the apple into very small bite-sized pieces. When farro is done, mix it with 1 teaspoon kosher salt. Then in a large bowl, combine the farro, cherries, shallot, apple, arugula, feta crumbles, and cherry vinaigrette. Top with fresh ground pepper. Taste and adjust flavors as desired. (When serving leftovers, drizzle a bit of olive oil over the salad if you find it to be dry.)

Baby Arugula Salad with Lemon Vinaigrette and Parmesan

lemon juice ((from 1 large or 2 small lemons))

shallot,

Tbsp. honey

Diamond kosher salt

Parmesan cheese ((coarsely grated))

In a medium bowl, whisk the lemon juice, lemon zest, Dijon mustard, shallots, honey, salt and pepper to dissolve.

Slowly whisk in the olive oil to create an emulsion.

You can also just add all ingredients to a jar with a tight-fitting lid and shake vigorously for about 30 seconds or until the dressing is emulsified and the honey is completely dissolved.

To make the vinaigrette:

Gently mix the arugula, Parmesan and the amount of vinaigrette as desired just before serving. Season with freshly ground pepper and top with more Parmesan.

To serve:

Recipe video above. A classic side salad that makes an appearance on fine dining restaurants and local bistros! It goes with virtually every Western dish, with the pepper flavour of rocket lettuce making it ideal to pair with rich meat-heavy or carb heavy mains like pastas and roasts.

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