This fresh Arugula Herb Salad with Coconut Chevre Vinaigrette is full of delightful flavors. The golden raspberries and maple walnuts balance out the bold flavors from the arugula while adding a subtle sweetness. The chevre vinaigrette and crumbles bring a much-needed creaminess to the mix. This salad is not only delicious; it’s healthy as well. You can omit the chevre from the vinaigrette and salad if you wish to make it vegan.
It’s been a little over a week since Robby and I returned from my family reunion in Wisconsin and I am finally getting back on track. We had a fun time with my crazy family. There were about 80 in attendance with 20 no shows, so it’s not your average family reunion. They had many events including a hot dish contest, family golf came, an Icelandic fish fry dinner, Christmas in July and a whole lot more. We left the day before the Christmas in July event, so we missed out on that but we were there for the Christmas Eve festivities.
We are all very blessed because my uncle Phil pays for the whole thing! He gives us all the gift of being able to spend time together, which wouldn’t happen without him. We do these reunions every 3 years and it’s fun to see all the kids’ growth after 3 years. I am always grateful for the time I have with my family and feel so lucky to have such a large one.
This salad pairs the best with a sparkiling wine such as a Cava, Presseco or Champagne.
Arugula Herb Salad with Coconut Chevre Milk Vinaigrette Cheesy Charred Broccoli Basil Wild Rice Casserole - CaliZona
Ingredients
- 6 Cups Arugula
- 1 Cup Basil - whole leaves or torn
- 1/2 Cup Chives - cut into 1-inch pieces or minced
- 1/4 Cup Dill - chopped
- 1 Cup Sugar Peas - blanched
- Chevre Cheese - to taste
- Golden Raspberries - to taste
- Maple Walnuts - to taste - recipe below
- Chevre Coconut Milk Vinaigrette - recipe below
Maple Walnuts
- 2 Cups Raw Walnuts
- 2 Tablespoons Extra Virgin Olive Oil
- 3 Tablespoons Maple Syrup
- 1 Teaspoon Himalayan Salt
Chevre Coconut Milk Vinaigrette
- 3 Ounces Chevre Cheese
- 1/4 Cup Coconut Oil - melted
- 1/2 Cup Coconut Milk
- 2 Tablespoons Champagne Vinegar
- 2 Tablespoons Lemon Juice - fresh squeezed
- 1 Small Shallots - minced
- 1 Garlic - minced
- 1/2 Teaspoon Himalayan Salt - or to taste
Instructions
Maple Walnuts
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Preheat the oven to 350 degrees.
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Line a large baking sheet with parchment paper.
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Add everything in a cast iron or saute pan and turn on the stove to medium heat.
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As soon as it starts to bubble, make sure to stir the whole rest of the time.
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When all moisture is gone, turn off the heat. About 8 minutes.
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Spread onto a parchment paper-lined baking sheet. Don’t worry about them sticking together when they are cooled you can separate them.
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Bake for 8 minutes and then transfer to a cooling rack.
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Wait until they are completely cooled. They will harden and become crystallized.
Vinaigrette
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In a small pan, melt the coconut oil.
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In a food processor or blender, add the garlic, shallot and salt, pulse until minced.
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Add the coconut milk, lime and vinegar and slowly add the warm coconut oil while the processor is running.
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Add the chevre and puree. Set aside.
Salad
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Bring a pot of water to a boil.
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Add some ice to a medium bowl.
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Blanch the peas by adding to the pot of boiling water. Cook for no longer than 2 minutes and then drain in a colander.
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Place the colander over the ice to cool.
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Remove the peas from the shells.
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Add all the herbs, arugula, peas to a large bowl.
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Serve the walnuts, golden raspberries, chevre and dressing on individual salads.
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If you plan to serve the whole salad you can toss in the golden raspberries and walnuts and then top individual salads with the cheese and dressing.
Recipe Notes
If you plan to serve the whole salad you can toss in the golden raspberries and walnuts and then top individual salads with the cheese and dressing.
