about the recipe
Crisp and peppery, this Spinach Arugula Salad is perfect for a light lunch and makes a refreshing dinner side. With hearty greens, creamy goat cheese, toasty pecans, and sweet pomegranate seeds all brought together with a tangy dressing, you’ve got an irresistible salad you'll turn to again and again.
INGREDIENTS
Salad – 6 cups baby spinach – 6 cups arugula – ½ small red onion sliced thin – ½ pomegranate arils or blueberries – ⅓ cup goat cheese crumbled – ⅓ cup toasted pecans chopped Dressing – ½ cup extra virgin olive oil – ¼ cup apple cider vinegar – 2 tablespoons maple syrup – 1 tablespoon Dijon mustard – ½ teaspoon sea salt – ¼ teaspoon cayenne pepper
– Place the spinach, arugula, onion, pomegranate or blueberries, goat cheese, and pecans in a large bowl.
– Stir to combine.
– Make the dressing by combining the oil. vinegar, maple syrup, dijon mustard, salt, and pepper in a blender.
– Serve immediately.