I love spending time in the kitchen and I hope to help you find the love too!

- Erin

Arugula Seasonal Salad

Arugula Seasonal Salad

I have never been a ‘salad person’ so one of the biggest changes in my transition to healthier food was appreciating a good salad. In my opinion, a good salad never includes iceberg or croutons. The appreciation came when I realized salad had a realm of possibilities and can be so good you crave it! To be fair, that doesn’t happen often but when I come home from work travel, I often crave greens.

With Thanksgiving one week out, I thought this would be the perfect time to post a good salad. This is one of those salads that gives you the seasonal flavors you want without the heavy load most fall or winter recipes include. In the days of holiday parties, cookie exchanges, and sweater weather, include some greens to help balance it out. This is a salad that won’t disappoint your friends if you bring it as a side. We may end up having it as a meal the day before or after Thanksgiving.

Arugula Seasonal Salad

  • 1/2 pound sweet potato

  • 1/2 Tbs Olive oil

  • 1 tsp mural of flavor seasoning (Penzey’s)

  • 5 cups arugula (or arugula spinach mix)

  • 1/4 cup chopped walnuts

  • 1/4 cup dried cranberries, chopped (watch the ingredients in these)

  • 1/4 red onion

  • 1 oz feta


  • 2 TBS Dijon Mustard

  • 1 TBS Apple cider vinegar

  • 1 TBS olive oil

  • 1 tsp diced rosemary

  1. Dice sweet potato and add to a saute pan with salt, pepper, mural of flavor seasoning and olive oil. (If you don’t have mural of flavor seasoning or something similar, include 1/4 tsp garlic powder and a little zest of a lemon peel)

  1. Cook over medium heat until the sweet potato is soft.

  2. While potato cooks, make dressing by whisking the 2 TBS of Dijon mustard, 1 tsp diced rosemary and 1 TBS apple cider vinegar until combined. Then add 1 TBS of olive oil and whisk again.

  3. Diced walnuts and cranberries.

  4. Slice the red onion into thin slivers

  5. Mix onion and walnuts in with dressing.

  6. At this point you can pause if you are making it in advance.

  7. When you are ready to eat, turn up the potatoes to medium high heat so they brown slightly.

  8. Put the arugula in bowl with cranberries, sweet potato, and feta. Top with the dressing, walnuts and onion. Stir and serve

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