Fruity Arugula & Spinach Salad
My parents incorporated loads of vegetables in cooked meals while I was growing up. I'm not saying I was good at eating it, I'm just saying they tried... and I guess I tried too sometimes. But one thing I seldom did was eat vegetables in its raw form.
When salads were made, it was usually with the most random combination of vegetables possible - pretty much just whatever vegetable was unused in the fridge. You can probably see why growing up I thought salads were boring (no offence, mom).
To top it off, we bought the store-bought salad dressings. My favourites were Ranch and Caesar. You know, the ones full of oil, buttermilk, cheese culture, corn syrup, sugar and sodium benzoate (preservative), to name a few. Yikes. A refreshing dressing need not be complicated to make. I prefer being able to control what goes in it:
Now that I’ve come to appreciate and thoroughly enjoy making salads and salad dressings, I’m realizing there is no end to the number of variations and dynamic flavours you can achieve. Sweet, savoury, warm, crisp… and the colours! One of my favourites lately has been adding fruit to my greens. The added moisture and flavour takes your salad medley to another dimension – the fruits kind of operate as a salad dressing all on their own, in addition to the dressing you add.
This salad is rather basic. When I was photographing it I was thinking, “people are going to think this is so plain.” Then I ate it… and oh my. Such a pleasant contrast between sweet (grapes and oranges) and savoury (avocados, walnuts) with a pleasant tang from the onions and dressing. Yumm-o!
Fruity Arugula & spinach salad
▸ ▹ Vegan, raw, gluten-free, soy-free, refined sugar-free
Yield: 2 servings
Prep Time: 5 minutes
Total Time: 5 minutes
INGREDIENTS: THE SALAD
2 cups (60 g) spinach
1 cup (30 g) arugula
1 avocado, cubed
1 orange, chopped
1 cup (150g) red grapes, halved
1/2 cup (65 g) walnuts, raw or roasted*
1/4 small red onion (40g), sliced thinly
INGREDIENTS: THE DRESSING
1 Tbsp (15 mL) olive oil
1 Tbsp (15 mL) balsamic vinegar
1 lemon, juiced
Toss all ingredients in a bowl, or arrange neatly on the bed of greens.
Combine the ingredients for the dressing in a separate bowl and whisk until combined.
Pour over salad, toss, and enjoy!
*Optional: you can toast and lightly candy the walnuts on medium-low heat on the stove with 1 tsp maple syrup, stirring continuously for ~3 minutes or until slightly golden.
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