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Cherry Walnut Arugula Salad

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Arugula Salad

This incredibly tasty salad is easy to prepare and will quickly become one of your favorite weeknight dinner options!

Arugula Salad

| Ted’s Takeover Recipe: Cherry Walnut Arugula Salad | 

This dish is particularly special as we used La Tourangelle Roasted Walnut Oil in the dressing– it adds beautiful flavor, and relief from what I like to call the salad doldrums– because I know some of you out there,  (you know who you are),  your last two hundred salads have been spring mix and cucumber slices with balsamic vinaigrette from a bottle- maybe some shredded carrot on top as an after thought. 😉 I get it, as I am also a creature of habit and my wife will tell you that she too falls prey to the dreaded salad slump. But it’s always exciting to branch out and introduce new flavors and textures whenever possible!

The ingredients in this salad are simple but each one plays a role in creating the perfect, balanced bite. The baby arugula has a peppery flavor with hints of nuts and mustard. The cherries provide sourness and sweetness, the radicchio offers bitterness, and the walnuts add the necessary crunch. The La Tourangelle Roasted Walnut Oil enhances the flavor of the walnuts. Of course it’s fine to substitute olive or grapeseed oil, but I find that the roasted walnut oil adds a depth of flavor whereas the others are more neutral. I’d like to mention too that La Tourangelle has a variety of other delicious oils, including basil, avocado, herbs de provence and many more.

arugula salad

If you’re interested in adding additional protein, I’ve included instructions in the recipe below for roasted chicken breast. It’s also a good swap for the blue cheese, for any of you that are abstaining from dairy. If you’re a chicken lover, you should also check out our delicious Chicken Tostada recipe!

arugula salad

Enjoy the recipe, Happy Salad Making!

Arugula Salad

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Arugula Salad

Cherry Walnut Arugula Salad


★★★★★

5 from 4 reviews

  • Author: Ted ~ Lila Ruth Grain-Free
  • Prep Time: 20 min
  • Total Time: 20 min
  • Yield: 1 large salad or 2 small 1x
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Description

Delicious Arugula Salad with SCD, Paleo, Low-Carb + Keto options included below.


Ingredients

Scale

For The Salad

  • Baby Arugula, pre-washed (1 serving, as much as desired)
  • 1/4 head of radicchio
  • 1/4 cup of walnuts, halved
  • 1/4 cup of crumbled blue cheese (Roquefort for SCD, for Paleo version use chicken- see instructions below)
  • small handful of dried cherries (naturally sweetened, fewer for low-carb, none for keto)

For The Dressing

  • 1 tablespoon of dijon mustard
  • 2 tablespoons La Tourangelle Roasted Walnut Oil (or oil of choice)
  • 2 tablespoons fresh lime juice
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey (or a tiny hint of stevia for low-carb)
  • 1 teaspoon anchovy paste
  • Freshly ground black pepper to taste

Instructions

  1. Place walnuts into a small skillet over medium heat, tossing frequently until they are lightly browned. Be sure to keep an eye on them as they can quickly go from toasted to burnt. Remove from pan and set aside.
  2. In a small bowl or ramekin, add all of the dressing ingredients together and whisk for thirty seconds until evenly combined. 
  3. With the radicchio, a little goes a long way. Cut in half and remove white core. Cut into wedges and then chop into smaller pieces, pulling the layers apart by hand.
  4. Place arugula and radicchio into a mixing bowl and pour dressing over top. Using tongs, gently toss greens to coat with dressing throughout.
  5. Transfer greens to a salad bowl and top with toasted walnuts, dried cherries and crumbled bleu cheese. 
  6. ***Optional–This salad is great on it’s own, but if you want some additional protein you can add roasted chicken breast. For roasted chicken breast, pre-heat oven to 350 degrees. Put a large sauté pan or dutch oven over medium high heat and add a liberal amount of grapeseed oil. Season chicken breasts on both sides with salt and pepper. Sear larger chicken breasts for three minutes on each side. For smaller or thinner chicken breasts, sear for two minutes per side. Transfer chicken breasts into a baking dish and bake uncovered for 30-35 minutes. Cool, cut into strips and add to salad. Enjoy!

Keywords: arugula salad, dried cherries, roasted walnuts, keto, low-carb, gluten-free, easy dinner, veggies, blue cheese

Did you make this recipe?

Tag @lilaruthgrainfree on Instagram and hashtag it #lilaruthgrainfree

This post may contain affiliate links, that means that I may receive a small commission if you make a purchase using these links. Income allows us to purchase products to test the recipes you see here! Thank you for your support.

Filed Under: All Recipes, Appetizers + Entertaining, Dairy-Free, Dinner, Gluten-Free, Grain-Free, Keto, Low-Carb, Paleo, Salads, Savory, Specific Carbohydrate Diet (SCD), Summer Recipes, Ted's Takeover

Reader Interactions

Comments

  1. Paula R Renker says

    October 19, 2019 at 10:32 am

    Thanks for the salad inspiration, Ted. You nailed my (current) salads perfectly. Time for a change!

    Reply
    • Ted says

      October 19, 2019 at 11:26 am

      Haha! Thank you Paula, I’m really glad I could help and I hope you like the salad. Please let me know what you think!

      Reply
  2. Noelle/Too Precious For Processed says

    October 19, 2019 at 11:23 am

    What a vibrant salad Ted! I love radicchio as it has such a unique flavor. Combined with the arugula, dried cherries, and roasted walnut oil…wow! I can tell I’m going to love this one!

    Reply
    • Ted says

      October 19, 2019 at 11:31 am

      Thanks so much, Noelle! I really hope you like it. It’s become my go-to weeknight salad but I promise to switch it up after week 200! 😀

      Reply
  3. Natalie says

    October 19, 2019 at 12:11 pm

    The salad doldrums are a real thing!! Thank you for acknowledging that haha! Such a delicious looking leafy salad. I look forward to trying this along with that walnut oil. Thank you for sharing Ted.

    ★★★★★

    Reply
    • Ted says

      October 19, 2019 at 12:42 pm

      Haha, thank you so much Natalie! I felt it was my duty to bring this awful affliction out into the daylight. 😀 I really hope you enjoy the salad as much as I do!

      Reply
  4. Katherine | Love In My Oven says

    October 24, 2019 at 11:24 pm

    I’ve actually been eating walnuts in my salads for a while now, I love the flavor they provide! This salad looks great, Catherine. I love the dressing!

    ★★★★★

    Reply
    • Lila Ruth says

      October 24, 2019 at 11:58 pm

      You’re so kind Katherine, thank you my friend! I wish I could take credit for this salad, my husband makes the fresh food around here, I am strictly baked goods and comfort foods, haha!! And I so agree with you, walnuts add that extra special flavor! 😀

      Reply
  5. Kim Lange says

    November 1, 2019 at 8:32 am

    That salad is gorgeous! I’m always loving to try new salads, because as you said “salad doldrums” really does happen 🙂 It sounds so simple to throw together. Bleu cheese, walnuts, cherries, home-made dressing YUM! Can’t wait to try it! Pinning xo

    ★★★★★

    Reply
    • Ted says

      November 1, 2019 at 5:57 pm

      Thanks so much for the kind words and review, Kim! I really hope you enjoy this salad. The ingredients are simple but I really love how they balance each other.

      Reply
  6. Katherine | Love In My Oven says

    November 4, 2019 at 4:51 pm

    Walnuts are my favourite of the nuts, so I’m happy to see a salad with a few of them!! This salad is so colourful and delicious looking!

    ★★★★★

    Reply
    • Ted says

      November 4, 2019 at 7:09 pm

      Thanks so much Katherine! I agree, walnuts really are the perfect salad topper, you really can’t beat the added flavor and crunch factor! 😀

      Reply

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Grandma Lila Ruth

Welcome! I’m Catherine, a grain-free recipe developer. Here you’ll find delicious recipes free from both grains and gluten. Select recipes are also SCD friendly, Keto, Dairy-Free, Paleo and or Vegan. And it is with honor that I mention that this blog was inspired by my dear grandmother, Lila Ruth. It is dedicated to her memory. Learn more →

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