Simple Cranberry Arugula Side Salad
Cranberry Arugula Side Salad, an easy arugula, cranberry, and sunflower seed side salad with homemade white wine vinaigrette is packed with flavor and ready in under 5 minutes.
Ingredients
Arugula Salad
- 4 cups arugula
- ½ cup dried cranberries
- ¼ cup roasted sunflower seeds
- 1 whole avocado cut into small slices or cubes
Homemade White Wine Vinaigrette
- 3 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 1 tablespoon orange juice
- 1 teaspoon dijon mustard
- 1 teaspoon agave nectar or other liquid sweetener, like maple syrup
- 1 pinch salt and pepper
Instructions
- Make vinaigrette: Combine olive oil, white wine vinegar, orange juice, dijon mustard, agave nectar, and salt and pepper in a small bowl and whisk to combine. Alternatively, you can also blend in a handheld blender or food processor.
- Build salad: Toss arugula, cranberries, sunflower seeds, and avocado with vinaigrette until well combined. Serve immediately once salad is tossed with dressing.
Notes
- Recipe notes: Because arugula wilts easily, we suggest dressing the salad right before serving. If you are making this salad ahead, make and store the vinaigrette and salad separately and then toss together right before serving.
- Tools needed: handheld blender, large salad bowls
- Prep ahead: Make white wine vinaigrette up to five days before and toss with salad right before serving. The arugula salad can be made ahead of time as well, however do not cut avocado until ready to serve.
- Leftovers + storage: Vinaigrette can be made ahead and stored up to five days ahead of time in the refrigerator. Salad ingredients (except avocado) can be combined up to a week ahead of time.
Nutrition
Serving: 1servingCalories: 206kcalCarbohydrates: 18gProtein: 2gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 1gSodium: 92mgPotassium: 134mgFiber: 2gSugar: 13gVitamin A: 485IUVitamin C: 5mgCalcium: 42mgIron: 1mg
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