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–+ servings
Loaded arugula salad with maple garlic dressing
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5 from 1 vote

Arugula Salad With Maple Garlic Dressing

This salad is full of nutrients, textures and flavors. You are going to want to make the dressing weekly!
Prep Time8 minutes
Cook Time15 minutes
Course: Main Course
Cuisine: American
Servings: 2
Author: Bailey Rhatigan

Ingredients

Salad

  • 2 hard boiled eggs
  • ½ cup chopped broccoli or Brussels
  • ½ cup chopped zuchinni
  • 1 cup spinach
  • 1 cup arugula
  • ⅛ tsp chipotle powder
  • 1 tsp avocado oil

Maple Garlic Dressing

  • 2 tbsp extra virgin olive oil
  • 1 tbsp water
  • 1 tbs apple cider vinegar
  • 1 tbsp creamy tahini (blended well)
  • ½ tsp maple syrup
  • ½ tsp minced garlic

Instructions

  • Roast the veggies on a sheet pan with parchment paper. Toss with seasoning and oil in a bowl and spread flat. Roast for 15 min. Let veggies cool before using on salad to avoid wilting the lettuce. 
  • In a bowl, add arugula, spinach, veggies sliced hard-boiled eggs and cooled veggies. Set to the side while you made the dressing. 

For the dressing 

  • Add all the ingredients together in a shaker jar or small bowl. Whisk together all ingredients and use generously on salad. Toss salad to be sure everything is evenly coated. 

Nutrition

Calories: 287kcal | Carbohydrates: 6g | Protein: 9g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 187mg | Sodium: 90mg | Potassium: 305mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2088IU | Vitamin C: 27mg | Calcium: 82mg | Iron: 2mg