This is our at-home, Vegiholic spin on Sur Restaurant’s Chopped Arugula Salad. I may not work at Sur, but nothing will stop me from popping, ordering out OR figuring out how to create the menu in my kitchen!
You fellow Vegiholics know I’m a Goat Cheese Ball ADDICT. But – my favorite way to enjoy them is over the Chopped Arugula Salad. It’s simple to make and insanely delicious. We’ve also included a homemade Creamy Balsamic Vinaigrette recipe. *NOTE: The dressing does take a couple of hours to thicken in the refrigerator. Prep this prior to serving the salad!*
This salad is my personal favorite because of the variety of textures as well as flavors. For our Vegiholic spin, I chose to make Candied Pecans (rather than just roasted) to give you a little holiday flare. I also left out the Kalamata olives this time around.
Cuddle up to a rom-com with a glass of wine and make one just for YOU or triple the recipe to share with your friends/family. I can’t wait to see how to replicate my favorite salad in the world!