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Home » Salad » Arugula Salad with Maple Vinaigrette

Arugula Salad with Maple Vinaigrette

Published: Feb 21, 2016 · Modified: Sep 19, 2024 by Cooking Chat · This post may contain affiliate links

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This healthy Arugula Salad with Maple Vinaigrette recipe has a delicious combination of peppery greens and dressing with a touch of sweetness from the maple syrup. Our contribution to today’s Sunday Supper Winter Salads event. Click here to jump down to the recipe.
Arugula Salad with Maple Vinaigrette recipe has a delicious combination of peppery greens and a touch of sweetness from the dressing. Healthy and tasty!

When I heard the #SundaySupper group was going to focus on winter salads today, I knew I’d need to share a recipe. I have a knack for making salads that have been taking seconds and asking, “What’s in this salad?”.

Today I’m sharing Arugula Salad with Maple Vinaigrette. The sweetness of maple syrup in the vinaigrette is a nice contrast to the pepperiness of the arugula. I also added a bit of radicchio, which has a bitter quality to it that also gets picked up by the maple vinaigrette. I always like to add a bit of cheese to my salads, and top it off with some toasted pumpkin seeds for some crunch. Both of those tasty items are part of this arugula salad with maple vinaigrette recipe.

When I’m ordering salad out somewhere, I like to order the dressing on the side, as otherwise the greens can get doused with too much dressing. However, when making salad at home, I like to toss the salad with just enough dressing so that the greens are consistently covered. Making a fresh, homemade dressing and then making sure ever leaf in the salad has a bit of that good taste is definitely one reason people love my salads!

Tossing arugula salad with maple vinaigrette

I’m not sure if there’s a strict definition of winter salads, but I thought this Arugula Salad with Maple Vinaigrette qualified for a few reasons. The baby arugula I use for this is available fresh in ready to use packs pretty consistently throughout the winter, so it strikes me as being less tied to the spring or summer season than some salads. Plus I associate maple syrup with colder winter days, perhaps because it can top waffles or pancakes for a comforting breakfast. And next month the maple trees around here will be producing the sap again that gets turned into syrup.

Another reason to make this arugula salad is that the tasty little green packs a lot of nutrition! I learned while researching for my Collards & Kale Cookbook that arugula provides a lot of vitamins and minerals. If you want to try an arugula salad with a different flavor, try my Tuscan Arugula Salad.

This salad is pretty easy to put together. I wrote the recipe to serve three, but it is easily scaled up to serve more. Give our Arugula Salad with Maple Vinaigrette a try, and I suspect your family will want to know what’s in it, too!

Arugula Salad with Maple Vinaigrette
Time to check out the Arugula Salad with Maple Vinaigrette recipe details!

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Arugula Salad with Maple Vinaigrette

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Sweet maple vinaigrette provides a nice contrast to the peppery arugula salad greens and radicchio.

  • Author: Cooking Chat
  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 6 servings 1x
  • Category: Salad
  • Method: toss
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 2 tbsp extra virgin olive oil
  • 2 tbsp maple syrup
  • 1 tsp soy sauce
  • 1 tsp mustard
  • 1 tsp apple cider vinegar
  • pepper to taste
  • 3 ozs baby arugula
  • ½ head of radicchio, chopped into thin slices
  • ½ red bell pepper, chopped
  • 2 tbsp toasted pumpkin seeds
  • 2 tbsp parmesan cheese

Instructions

  1. Make the vinaigrette: combine the syrup, olive oil, soy sauce and vinegar in bowl.
  2. Whisk in the mustard. Add pepper to taste. Set aside to toss with the arugula salad.
  3. Add the arugula to a large salad bowl, then add the radicchio and bell pepper.
  4. Sprinkle the cheese on top of the sald.
  5. Gradually pour the maple vinaigrette over the greens. Toss to coast the leaves thoroughly with the dressing.
  6. Sprinkle the pumpkin seeds on top of the salad. Serve and enjoy!

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Check out all the #SundaySupper Winter Salads

  • Amish Ham Salad from Cosmopolitan Cornbread
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  • Roasted Brussels Sprouts and Wild Rice Salad plus more Winter Salad Recipes #SundaySupper from Sunday Supper Movement

Sunday Supper Movement

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
 
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Reader Interactions

Comments

  1. Wendy Klik

    February 21, 2016 at 6:58 am

    All the components of a great salad David, savory, sweet, spicy, crunchy and salty.

    Reply
    • Cooking Chat

      February 21, 2016 at 2:56 pm

      That’s true, Wendy, it does hit all those points!

      Reply
  2. Caroline

    February 21, 2016 at 8:35 am

    A delicious-sounding but simple salad – looks great.

    Reply
    • Cooking Chat

      February 21, 2016 at 9:27 am

      Thanks Caroline, it is simple!

      Reply
  3. Deanna Samaan

    February 21, 2016 at 9:30 am

    Ohh Im in love with the flavors on this one!

    Reply
  4. Laura Dembowski

    February 21, 2016 at 10:36 am

    Those pumpkin seeds are calling my name! So healthy and yummy!

    Reply
  5. Terri Steffes

    February 21, 2016 at 10:39 am

    That is a gorgeous salad.

    Reply
  6. Liz

    February 21, 2016 at 11:18 am

    A simple, yet flavorful salad! Perfect side for almost every meal!

    Reply
  7. cheri

    February 21, 2016 at 12:43 pm

    HI David,arugula is one of my favorites, love the maple viniagrette…they sound perfect together.

    Reply
    • Cooking Chat

      February 21, 2016 at 2:56 pm

      Thanks cheri, we are big arugula fans here too!

      Reply
  8. Lynne @ MyGourmetConnection

    February 21, 2016 at 5:36 pm

    Between the arugula and radicchio there’s a lot of flavor going on here – looks wonderful!

    Reply
    • Cooking Chat

      February 21, 2016 at 6:03 pm

      Thanks Lynne, that is true! all comes together nicely.

      Reply
  9. Sue Lau

    February 22, 2016 at 7:42 pm

    The maple in the vinaigrette sounds so perfect!

    Reply
  10. Cindy Kerschner

    February 22, 2016 at 9:40 pm

    I like the crunch of pumpkin seeds in here!

    Reply
  11. Jeff the Chef

    February 22, 2016 at 10:56 pm

    I like the color. Seems like a wintry pallet. I think maybe black raisins or toasted walnuts might be pretty in there, too,

    Reply
    • Cooking Chat

      February 23, 2016 at 5:42 pm

      I be you are right, Jeff, that walnuts be a nice addition. We avoid them due to a nut allergy in the house but otherwise I’d be all in! (I’m not the one with the allergy)

      Reply
  12. Renee @Reneeskitchenadventures

    February 23, 2016 at 9:27 am

    Currently wishing this was on my table for lunch today! Love all the flavors!

    Reply
    • Cooking Chat

      February 23, 2016 at 5:42 pm

      Thanks Renee!

      Reply
  13. Monica

    February 23, 2016 at 12:47 pm

    This looks so elegant! The perfect starter for a dinner party.

    Reply
    • Cooking Chat

      February 23, 2016 at 5:33 pm

      Thanks Monica!

      Reply

Trackbacks

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    […] Looking for more ways to use pears? Check out this roundup of pear recipes from Bon Appetit. Or if you’re looking for another tasty salad idea, try our Arugula Salad with Maple Vinaigrette! […]

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Hi there! I'm David. I love creating tasty, (mostly) healthy recipes, finding great wine pairings, and sharing good food with family and friends. learn more about me!

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