I think this Arugula and edamame salad is the prettiest holiday salad. There is just so much goodness in here - raw beets, dates, papaya, Its fresh and full of bright colours.
This salad was inspired, believe it or not, by a salad I had at a popular chain restaurant. One of those places where I typically order the chicken Caesar salad "hold the chicken, the cheese, the bacon and dressing. Just bring me some vinaigrette on the side, please."
But this salad, this Arugula and Edamame salad, was a total surprise. Edamame, seeds, tomatoes, sweet vinaigrette and dates. Dates! Yes, dates. I've never considered adding dates to a salad and I tell you, I have added them ever since.
Here is how you make this fresh arugula and edamame salad:
The vinaigrette is a sweet ruby-red grapefruit juice based dressing and is so awesome with chunks of papaya. And the papaya!, it has this delicious honey flavour 🙂 it is so good. But you could substitute mango, mandarin oranges or even apples.
To add a little bit of crunch and get my fix of super-vitamins I added some raw beets and sliced celery. Don't be afraid of raw beets. I love chopped raw beets in salads. I don't bother grating for this kind of thing. Just peel and chop.
The quantities below made one hungry-girl meal sized salad (I did not share). If you were serving this as a side, you could easily get 2,3. maybe up to 4 portions. Just double as needed to serve more.
Edamame is a filling vegan source of protein. Which means this was easily a complete meal for me. I buy frozen shelled edamame and just thaw them quickly in a little bit of boiling water. It takes minutes. Another great Edamame salad is this one with soba noodles.
The dressing keeps well for several days refrigerated and you will use about ¼ for the salad below, or a 2-3 tablespoons depending on how dressed you like your salad. Keep the rest and use within one week.
Fruity Arugula Salad
Ingredients
for the arugula and edamame salad:
- 2 cups arugula
- ¼ cup chopped papaya
- ¼ cup chopped raw beet
- 4 cherry tomatoes sliced
- ½ cup edamame
- 2 medjool dates pitted and diced
- 1 rib of celery sliced thinly
- 2 tablespoons sunflower seeds
- 1 tablespoon sesame seeds
- 2 tablespoons of ruby red vinaigrette
for the ruby red vinaigrette:
- ¼ cup grapeseed oil or other neutral tasting oil
- ¼ cup fresh ruby red grapefruit juice
- ¼ teaspoon sea salt
- 1 teaspoon sesame oil
- 1 tablespoon maple syrup
Instructions
for the arugula and edamame salad:
- Toss all ingredients in a large bowl. Toss with two tablespoons of the vinaigrette and serve.
for the ruby red vinaigrette:
- Add all ingredients to a mason jar with a lid and shake well to combine.
- Unused portions of dressing will keep refrigerated for 1 week.
Holly @ My Plant-Based Family says
Your salad looks amazing! I'm always adapting recipes from restaurants too, of course they aren't really recognizable by the time I'm done with them.
I have to say I love simple vinaigrette like this. They are so easy to adapt with seasonal flavors.
Trish @infinebalance says
Absolutely. I'm not sure why I ever bothered to buy salad dressing. Once I started making it myself I realized how easy it is and better tasting. Thanks for your comments!
Annie says
You need know from where inspiration may come! Beautiful salad, Trish!
Trish @infinebalance says
Thanks for stopping by Annie. And once again, a very successful Potluck!
Allison (Spontaneous Tomato) says
Beautiful salad! I love the sprinkling of sunflower and sesame seeds over the top.
I am constantly getting inspired by dishes I've enjoyed at restaurants (chains or otherwise), and I think it's totally admirable and worth it to try to recreate things at home, since it will almost certainly be more affordable and probably healthier and more satisfying, too! (Also, this doesn't really apply to salads, but: leftovers!)
Keely @ Gormandize says
This looks really wonderful, lovely photos too. I love how you've used cherry tomatoes, they pack such a great flavour punch!
Trish @infinebalance says
Thanks Keely! Cherry Tomatoes are just about the only kind of fresh tomato I will eat this time of year.
Liezl says
Oh man, this salad looks so good. Medjool dates have just gone out of season here in South Africa, so I will sadly have to make do with normal dates, but next season, I am also going to add dates to all my salads!
Thank you for the great recipe.
Trish @infinebalance says
I'm sure any kind of date will work - but Medjool are the best of the easy ones to find where I live.
gigiveganville says
Oh boy oh boy two of my favorite things edamames and arugula. You made this just for me didn't you. Thank you 🙂
Trish @infinebalance says
Hahaha....
Laura says
I'm so excited to try this recipe! Looks so fun and creative!
Trish @infinebalance says
Thanks Laura!
Maggie Muggins says
I so wish I could find good papaya here, this sounds like a great salad! I'm really looking forward to trying the ruby red vinaigrette.
Trish @infinebalance says
You could use whatever fruit you have on hand. Really. Papaya is not local where I live either so its hit or miss and sometimes too expensive. Apples, mango, oranges, even grapefruit slices.... yes, go for the grapefruit slices!
Kirsty @ The Natural Foodie says
This looks like a very refreshing and light salad. Thanks for sharing!
Trish @infinebalance says
Thanks!
A. Cook says
Mmm I absolutely love grapefruit juice and that dressing sounds heavenly! Thanks for the great recipe!
Teresa says
I love the use of grapefruit juice in your dressing. Yum. I love dates in my salads, too! It's nice to see you at the potluck! 🙂
Trish @infinebalance says
I just wish I had thought of adding dates to my salads sooner. I mean dried cranberries get all the glory. Dates are so much better!
Anna {Herbivore Triathlete} says
I love edamame, I really need to add them to more recipes. I am also impressed with how many people used the featured ingredient, that is awesome. Happy VVP!
Trish @infinebalance says
I think people may be scared of beets. Don't fear the beet!
Susmitha - Veganosaurus says
That is one gorgeous salad. What beautiful colours!!!