A Spring Arugula Salad

Happy Spring!

It is now officially spring, and with that comes a new recipe. Today I am sharing a recipe for a simple salad, loaded with spring vegetables. This can make a full meal if you add enough cheese and pumpkin seeds, however I like to enjoy this salad as a side to baked fish or chicken.

Arugula is the star here, and a vegetable that is quite easy to find. Arugula is a great bitter green, which can be helpful for our digestive system, while also  a very nutrient-dense vegetables containing carotenoids, potassium, iron, calcium and many other phytochemicals. To learn more about the health benefits of arugula, check out Monthly Nourish.



3 cups arugula

1 cup sprouts of choice, sunflower, radish or broccoli

1 zucchini, spirulized

5 radishes, sliced thinly

1 block sheep feta, approx 1/2 cup crumbled

large handful pumpkin seeds


1/3 cup olive oil

2 tbsp apple cider vineger

1 tbsp juice of one lemon

1 tbsp honey

salt + pepper to taste

zest of one lemon



1. Add all vegetables together in a bowl.

2. Add dressing ingredients in a blender, or cup and stir.

3. Dress salad, mix if you like.

4. Serve, on own or with your main!

I hope you enjoy this recipe! If you make it let me know in the comments or tag me on social media!

– SG

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