This salad couldn’t be simpler or fancier all at the same time. It is perfect paired with grilled meat such as pork tenderloin, lamb chops, or chicken.
Why arugula? You are going to get a lot more bang for your nutritional buck with arugula compared to regular lettuce greens.
- High levels of Vitamin K build healthy bones
- High levels of Vitamin A for healthy eyes
- Extracts from arugula help balance blood sugar
- Cruciferous vegetables like arugula help detoxify the liver
Arugula also adds a peppery flavor to a salad and the baby leaves are less bitter than the full grown leaves.
The dressing has incredible flavor you would find in a restaurant dressing – without the inflammatory oils or added sugar. Plus, it sores well in the fridge so you can keep it on hand for dinners throughout the week.
Ingredients:
- 4 cups Baby Arugula
- 1/4 cup Walnut pieces, toasted
- 2 ounce Goat Cheese, crumbled
- Fresh or dried Tart Cherries Optional
- Dressing
- 1 small Shallot, finely minced
- 1/4 cup Extra Virgin Olive Oil
- 2 tsp Red Wine Vinegar
- 1 tsp Swerve Sweetener (or honey)
- 1/2 tsp Sea Salt
- 1/8 tsp Ground Black Pepper
- 1 tsp Dijon Mustard
Instructions:
- Divide arugula among four plates, top with walnuts, goat cheese, and optional cherries (I put 4 halved tart cherries on each plate).
- Combine ingredients for the dressing in a mason jar and shake well to emulsify the oil.
- Drizzle dressing over each salad before serving.
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