Sweet & Tangy Arugula Salad
#salad
#sweet
#tangy
#arugula
#vegan
#meal-prep
From: Ian Seddon's Cookbook
🥘 Ingredients
- sweet-tart apple 1
- small red onions ¼
- roasted nuts/seeds ¼ cup
- arugula or 3 oz
- microgreens or pea shoots or spring mix 2 oz
- Good
- Good
- Kosher
- dried tart cherries or cranberries ¼ cup
📝
If your nuts/seeds are raw, toast them first for the best flavor. Heat a dry frying pan over medium heat. After a minute or two, add the nuts/seeds and toast for 3 to 5 minutes, shaking the pan occasionally, until golden brown. Or, add to a rimmed sheet pan and toast in a 350ºF / 175ºC oven for 8 to 10 minutes. Storage: This salad is best fresh; only make as much as you can eat. Nutrition boost: Top the salad with some hemp seeds, pomegranate arils, roasted winter squash or sweet potatoes, or sliced pears or persimmons.
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1Gather: sweet-tart apple , small red onions , roasted nuts/seeds , arugula or , microgreens or pea shoots or spring mix , Good -quality extra virgin olive oil, Good -quality aged balsamic vinegar, Kosher salt or sea salt and freshly cracked black pepper, dried tart cherries or cranberries .
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2Slice the apple thinly, removing the core. If using, slice the red onion thinly. If your nuts are large, chop them.
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3Add the arugula and microgreens or pea shoots to a large bowl. Toss with extra virgin olive oil and balsamic vinegar in about a 2:1 ratio until well-dressed to your liking. Season with a pinch or two of salt and pepper.
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4Add in the apple, red onion if using, nuts/seeds, and dried fruit. Toss again, and season with more salt and pepper as desired.