Time: 25 min.
Complexity: easily
Servings: 6

Make a light salad bursting with flavors and textures. This recipe is especially good if you have tough, not-so-young arugula. The greens are lightly roasted in the oven until softened, then tossed with fresh tomatoes, seeds, and nuts in a refreshing apple dressing.

Ingredients:

• 450 g arugula
• 450 g of young spinach
• 1/4 cup almonds
• 1 cup of apple juice
• 0.5 cups natural non-alcoholic apple cider
• 2 apples, peeled and chopped
• 2 tbsp. l. agave syrup
• 2 tbsp. l. brown sugar
• 1/4 cup dried cranberries
• 1/4 cup pine nuts
• 1/4 cup pumpkin seeds
• 0.5 cup red cherry tomatoes
• 0.5 cups yellow cherry tomatoes

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

arugula, spinach, apples, pine nuts, cherry tomatoes, dried cranberries, Agave nectar, pumpkin seed

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Preparation:

Step 1
• Preheat oven to 95°C (205°F). Place the arugula and spinach on a large baking sheet. Bake in the oven until golden brown, about 5 minutes, gently tossing halfway through. Remove from the oven.
Step 2
• Increase the oven temperature to 175°C and toast the almonds for about 5 minutes. Remove from the oven and coarsely chop.
Step 3
• Combine the apple juice, apple cider, and apples in a blender and blend until smooth. Add the agave and brown sugar and blend until smooth. Taste and season with salt and pepper.
Step 4
• Transfer the greens to a large serving bowl and add the almonds, cranberries, pine nuts, pumpkin seeds, and tomatoes. Toss and add just enough dressing to coat the salad. Add more dressing if needed.

Votes: 4