I’d love to say that the star of this salad is just one thing—but in reality, it’s a tie between two absolute game-changers: Paisley Farm’s pickled beets (the best I’ve found!) and a refreshing citrusy orange ginger dressing that takes everything up a notch.
If you’ve never tried Paisley Farm’s pickled beets, let me tell you—they’re next level. They have just the right balance of tangy, slightly sweet flavor without being overpowering. When paired with thinly sliced red onions, a salty cheese (I love feta or goat cheese here), and my zesty homemade orange ginger dressing, it’s pure magic. The combination of the pungent onions, sweet beets, and bright citrus dressing makes every bite pop with flavor.
This salad is the perfect addition to any simple meal and a total crowd-pleaser at BBQs. It screams summer and is something I find myself making all the time. When I want to turn it into a complete meal, I add shredded chicken or crispy chickpeas for a boost of protein. Whether as a side or a main dish, this salad is one you’ll keep coming back to.
Let me know your thoughts!
Try this salad out and let me know how you like it! Drop a comment below or tag me on Instagram @spicymillennial when you make it—I’d love to see your creations! #SpicyMillennialEats
Arugula Salad
Ingredients
Ingredients
- 5 ounce arugla
- 1 cup chopped cucumber
- 1/2 cup grated pecorino Romano or feta cheese
- 1/2 cup thinly sliced pickled beets
- 1/2 rred onion thinly sliced
Salad Dressing
- 3 tbsp fresh orange juice
- 2 tbsp evoo
- 2 tbsp nonfat Greek yogurt (replace with evoo if youwant to make it vegan or non creamy)
- 1 tbsp orange zest
- 1 tbsp minced ginger
- 1 tsp salt
- 1 tsp mustard
- 2 tbsp agave (can use honey, maple syrup)
- 1 tbsp white wine vinegar
Instructions
- Step One: Add all ingredients of the saladdressing to a blender and blend until smooth.
- Step Two: Add the salad ingredients to a bowland toss in the dressing 5 mins before serving and mix well.
- Enjoy!
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