Arugula & Watercress Salad with Melissa’s Produce

ARUGULA & WATERCRESS SALAD WITH TOASTED PEPITAS AND BLUE CHEESE

“Eat the rainbow” is one of Dr. Jean’s favorite quotes!  It is becoming mine now, too!  Nothing inspires a smile more than a colorful plate of fresh food.  It actually feels like it is smiling back at you when you look at it.  It says, “eat me, I am good for your body, you will love me”!   LOL!  Yes, sometimes food talks back to you!!!!

Serves: 6

Total Time: 30 minutes

Ingredients:

• ¾ c. raw pepitas (pumpkin seeds)

• ½ tsp. smoked paprika

• 1 Tbsp. olive oil

• Pinch of salt

• ¼ c. toasted unsweetened coconut

• 4 c. baby arugula

• 4 c. watercress

• 2 oz. crumbled blue cheese

• 1 c. fresh blueberries

• ¾ c. pomegranate seeds

• ½ c. dried unsweetened cranberries

For the dressing:

• 1/3 cup good olive oil (preferably a blood orange infused oil)

• ¼ c. Apple Cider Vinegar

• juice of 1 lemon

• 2 Tbsp. maple syrup

• 1 tsp. Dijon mustard

• Kosher salt and pepper to taste

Directions:

Pre-heat oven to 350°

In a small skillet, heat the olive oil over medium heat.  When it shimmers, add the pepitas and the and paprika.  Toast the seeds for 3-5 minutes until lightly browned.  Sprinkle with kosher salt.

Sprinkle the coconut onto a sheet pan lined with parchment paper. Place into the oven for 7-10 minutes.  Shake it half way through and keep a close eye to be sure it doesn’t burn.  (You cannot check on this too many times.  It burns fast.)

In a large bowl, combine the arugula, watercress, blue cheese, blueberries, pomegranate seeds, coconut and dried cranberries.

In a glass bowl, add the vinegar, lemon juice, maple syrup and Dijon mustard.   Whisk to combine.  Begin whisking and slowly add the olive oil whisking quickly to emulsify the dressing.  Drizzle the dressing slowly over the salad while tossing. 

Serve immediately after adding the dressing.

Enjoy!

For the latest news, weather, sports, and streaming video, head to KLAS.