Cranberry & Millet Arugula Salad with Orange Maple Vinaigrette

Although there was no inspiration, no story and no thought process behind this salad, it turned out to be an incredibly popular dish.

Among the comments I got about this salad:

“It was so good, I questioned whether or not it was actually healthy for me” (from a steak-loving dentist)

“That salad…I could eat that every day for the rest of my life and be happy!” (from a 300 lb. meat-eating man’s man)

Proof that even the healthiest of vegan salads can make a veggie-lover out of a carnivore!

I was actually shocked that such a simple meal warranted such accolades. I now expect a round of applause every time I pull the arugula out of the fridge.

This whole personal chef thing is starting to go to my head…

3 cups baby arugula

3 cup baby lettuce

2 cups cooked millet (quinoa is good too)

1 1/2 cups chopped raw walnuts

1 1/4 cup chopped dried cranberries

1 sliced apple

MAPLE ORANGE VINAIGRETTE

Juice of 4 or 5 oranges

1/4 cup balsamic vinegar

1/4 cup pure maple syrup

1/4 cup olive oil

Zest of 1 orange

Sea salt and black pepper to taste

  • Toss together all salad ingredients
  • Whisk together all dressing ingredients
  • Drizzle vinaigrette over salad as needed

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About the Author

Lisa is the founder of The Vegan Pact and a vegan personal chef.

Delicious Comments...

  1. That looks so refreshing! Celeste 🙂

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