arugula

Savory Fall Salad

Savory Fall Salad | TheSubtleStatement.com

This salad packs the Fall flavor with the peppery taste of arugula, the savory taste of dulse, and just the right balance of browned pumpkin seeds, goji berries, and rosemary. Portobello mushrooms give it a hearty taste, while served warm. Perfect lunch or dinner for the dropping temps!

Savory Fall Salad | TheSubtleStatement.com

Savory Fall Salad | TheSubtleStatement.com

Savory Fall Salad | TheSubtleStatement.com

Savory Fall Salad | TheSubtleStatement.com

Ingredients

  • 2 C Arugula
  • 1 Portobello Mushroom Cap, sliced
  • 1 Small Roma Tomato, sliced
  • 1/3 Dulse
  • 1 T Raw Pumpkin Seeds
  • 1 T Chia Seeds
  • 1 T Hemp Seeds
  • 1 T Goji Berries
  • 1 Spring of Fresh Rosemary
  • 2 t + 1 t Olive Oil
  • 1 T Apple Cider Vinegar
  • 1 T Balsamic Vinegar
  • Fresh Ground Pepper
  1. Wash and dry arugula, place in bowl. Add with tomatoes, dulse, and hemp and chia seeds.
  2. Heat 2 t olive oil in pan and sauté mushrooms with rosemary.
  3. Once mushrooms are almost fully cooked, add pumpkin seeds and goji berries and let brown.
  4. Top portobello mixture over bed of arugula and 1 t olive oil and vinegars. Mix well.

Portobello Fajita Salad with Pineapple Mango Salsa

20130320-133500.jpg

I’ve been portobello crazy lately. It’s such a great lunch or dinner (or even breakfast) staple, that compliments any flavor or theme.

I purchased Fresh Pineapple Mango Salsa on a recent trip to Whole Foods, and thought it would be the perfect pairing on top of a portobello cap. The colorful dish is a great start to Spring with a major burst of flavor.

Portobello Fajita Salad:

  • 1 Large Portobello Mushroom Cap
  • 1/3 Onion, Chopped
  • 1/2 Orange Bell Pepper, Chopped
  • 1 t Olive Oil
  • Balsamic Vinegar
  • Garlic Powder
  • Fresh Ground Pepper
  • 2 C Organic Arugula
  • 1 Roma Tomato, Chopped

Preheat oven 425 F degrees. Wash and clean portobello cap, and place on baking sheet. Scoop onion, bell pepper and fresh pineapple mango salsa on top. Sprinkle with garlic powder and fresh ground pepper, and drizzle olive oil and balsamic. Bake 10-15 minutes, or until fully cooked. Place arugula in a bowl, and add remaining ingredients. Top with fresh pineapple mango salsa and drizzle with balsamic vinegar.

Fresh Pineapple Mango Salsa

  • 1 C Mango, Diced
  • 1/2 C Red Bell Pepper, Diced
  • 1/4 C Red Onion, Diced
  • 1 C Pineapple, Diced
  • 1/2 C Fresh Cilantro
  • 1 Jalapeño Pepper, Diced
  • Garlic, Minced
  • Fresh Ground Pepper
  • Juice from 1 Lime

Toss all ingredients in a large bowl and serve.


NORDSTROM - Shop new spring accessories