Arugula Salad with Roasted Maple Shallot Dressing

This is an amazing salad with incredible flavor and vibrant colors. It makes a great side to any dairy dinner or you can serve it on its own as an elevated lunch. Enjoy! 

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Arugula salad with roasted maple shallot dressing .pdf

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Ingredients

3.5 oz. arugula or greens of your choice 

1-2 sweet potatoes

3 oz. feta cheese or goat cheese 

2 slices of sourdough

1/4 cup roughly chopped pistachios  

Sprinkle of pomegranate seeds 

Olive oil for drizzling 

For the Dressing

1 shallot 

1 clove of garlic 

1/4 cup mayonnaise 

1/4 cup maple syrup 

2 Tbsp. rice vinegar 

1 Tbsp. olive oil 

Salt and pepper 

Directions

Preheat your oven to 425 degrees. Cut your sourdough into crouton-size bites. Drizzle with olive oil and bake for ten minutes till crispy. 

Cube the sweet potatoes and add to a baking tray with the shallot and garlic clove. Drizzle with olive oil and bake for 20-25 minutes till potatoes are crispy but soft on the inside. 

For the dressing, add everything to a food processor and blend till smooth and creamy. Add salt and pepper to taste.

Arrange the arugula on a salad plate. Top with feta, roasted sweet potatoes, chopped pistachios, and pomegranate seeds. Top with sourdough croutons. Toss with dressing and serve.

ABOUT THE AUTHOR

Rachel Levy is a recipe developer, a food photographer & food stylist. With a flair for elegance and a heart full of love, Rachel brings each of her dishes to life. Her creations aren’t just visually stunning—they’re soul-lifting.

Every plate is crafted with intention and passion, making every bite a meaningful experience. Rachel’s greatest joy comes from bringing people together through her cooking. And nothing makes her happier than knowing you are bringing her dishes to life in your own home! You can reach her at 917.455.1184 or arbeephotography18@gmail. com