It’s time to put Arugula (or known in the south: Rocket) back on the map.
We live in a day where kale has become the “cool kid” of leafy greens – yes, my family is guilty of jumping on the “fashionable” green bandwagon too. We add kale to almost everything: smoothies; on sandwiches; tossed in pasta; steamed as a side; in pesto, as a pizza topper and the list goes on.
Let’s join hands in produce and make 2015 the year we bring back the star of 1995: Arugula. Why? Why? Um, well let’s start with its peppery flavour (unlike kale – does kale even have flavour?); it’s easy to chew texture (unlike kale – truthfully, chewing raw kale hurts my jaw); you CAN’T make “chips” out of arugula (come on people, potatoes are for chips, NOT kale!) and finally, it’s a very attractive oak-leaf-shaped-green, unlike kale – kale often looks as though it needs a hefty dose of Botox.
The below salad recipe features arugula as its “star”. I invited the cool kid to play a role too, and added a bit of kale. Call me the guidance counsellor of greens.
Okay, enough of the green stuff, let’s talk pink! The real beauty of this salad comes from the Florida grapefruit and pomegranate seeds. Both are in season now and are loaded with a ton of good-for-you-nutrients and flavour. The peppery bite of arugula, the sweet and sourness from the grapefruit and pomegranate, and the saltiness of the feta, make this salad a mid-January must eat! To up the protein: add leftover grilled meats or fish; additional nuts and seeds; or even drained and rinsed white kidney beans or chickpeas.
From My Happy Healthy Kitchen to Yours, Enjoy!
Grapefruit, Pomegranate & Arugula Salad
Don’t be alarmed! I rarely ever add oil to my dressings. Only when making Caesar.
1 tbsp (15 mL) each: cider vinegar (or balsamic), freshly squeezed grapefruit juice and maple syrup (or liquid honey)
2 tsp (10 mL) grainy Dijon mustard
1/2 tsp (2 mL) minced garlic
hefty pinch salt, pepper and paprika
4 cups (1 L) arugula leaves *Did you know? Arugula contains only 5 calories a cup – and contains eight times more calcium than iceberg lettuce.
1 cup (250 mL) very finely chopped kale
1/2 carrot, grated
1/2 cucumber, thinly sliced
1 grapefruit, peeled and segmented (seeds removed)
seeds of 1/2 pomegranate
1/3 cup (75 mL) each; roughly chopped natural almonds and crumbled feta cheese
Whisk together dressing ingredients. Toss salad ingredients with dressing. Makes about 6 cups (1.5 L).
Recipe written and developed by: Charmaine Broughton www.charmainebroughton.com
Try my post run Sunshine Shake! Click here for recipe.