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Winter Arugula Salad w/ Honey Mustard Dressing

Winter Arugula Salad w/ Honey Mustard Dressing

A delicious, colorful, & refreshing salad to being to your dinner table this holiday season.

Serve as an appetizer, over grains,  or add some plant based protein or fatty omega 3 rich salon on top to make it a meal.

Pomegranates are one of my favorite additions to salads and the sweet flavor helps to balance the bitterness of the arugula.

Pomegranates have been eaten throughout history for their health benefits. … Vitamin C. … Cancer prevention. … Alzheimer’s disease protection. … Digestion. … Anti-inflammatory. … Arthritis. … Heart disease…

Making them not only a delicious addition but extremely beneficial nutritionally too.

Arugula has a high fiber content which helps clean out the colon promoting healthy bowel movements. Additionally… the phytochemicals, antioxidants and essential minerals found in arugula help cleanse out toxins in the body. Arugula is high in most B vitamins but contains especially high amounts of folate which is important in any plant based diet.

Pecan nuts contain monounsaturated fats such as oleic acid along with phenolic antioxidants which help reduce the risk of heart disease and helps to decrease inflammation.

Apples are extremely rich in important antioxidants, flavonoids, and dietary fiber.

Avocado benefits include boosting heart and digestive health, cancer prevention, glowing skin and hair, and anti inflammatory affects.

For the salad (serves 2-3)

3-4 cups arugula

1 small pomegranate seeded

1/2 cup chopped pecans (can also candy them, see below)

1 sliced green apple

1 sliced avocado


To candy the pecans for the salad, toss them in 1 tbsp coconut oil + 1/2 tsp cinnamon.

Toss over the stove or roast in the oven over parchment paper at 350 for 10 minutes. 




For the dressing

(Makes about a mason jar, use 1-2 tbsp per serving and save the rest for later use)

1/2 cup dijon mustard

1/2 cup raw honey

2 tbsp EVOO or avocado oil

optional: chopped fresh such as parsley or thyme.


In a bullet or blender blend dressing ingredients.

Reserve some for the salad and store the rest in a mason jar for later use.

Then toss salad ingredients together & add dressing.


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