- ½ cup walnuts
- 1 tablespoon coconut oil
- 1 medium yellow onion, minced
- 1 medium red beet, shredded
- 1 tablespoon balsamic vinegar
- 5 cups loosely packed arugula
- shaved pecorino romano cheese
- fresh cracked black pepper, to taste
- Heat a skillet over medium-low heat. Add walnuts and toast for 4 minutes, swirling and tossing often. Remove walnuts from skillet and set aside.
- Return skillet to heat and increase to medium. Add coconut oil. When the oil is hot (it will look shimmery), add minced onion and shredded beet. Cook for 5 minutes, stirring occasionally.
- Increase heat to medium-high and add balsamic vinegar. Cook another 3 minutes, stirring often.
- Add the arugula to a serving plate and top with the warm beet mixture. Top with toasted walnuts, pecorino and pepper. Enjoy immediately.
There can be too much of a good thing. If you’ve been relying on the health benefits of kale, spinach or romaine lettuce as the base of your salads and are suffering from green fatigue, step away from them and turn to your new salad lifesaver: arugula.
A cruciferous vegetable in the same family as broccoli and Swiss chard, arugula salad is low in calories but ridiculously high in nutrients. It’s also loaded with isothiocyanates, chemical compounds that provide anti-inflammatory properties, making arugula a terrific addition to a healthy, healing diet. But, most importantly, it tastes great.
Arugula can be enjoyed either raw or cooked; we’ll do a hybrid with this arugula salad recipe and top it with hot ingredients to warm it up. And after adding in nutritious walnuts, a “brain food” rich in omega-3 fatty acids, to the mix, you’re left with a creative dish that will breathe new life into your salad game.
Start by heating a skillet and adding the walnuts for about 4 minutes, letting them get nice and crunchy. Be sure to toss and move them around in the pan to prevent them from sticking or burning. When time is up, remove the walnuts from the skillet and set ’em aside.
Next, add heart-healthy coconut oil to the skillet and let it heat up. When it’s shimmery and ready, toss in the minced onion and shredded beets for an antioxidant boost. Cook these for about 5 minutes, stirring them occasionally.
Now it’s time to crank up the heat and add in balsamic vinegar for an extra flavor punch. Mix up the onions, beets and vinegar and cook for 3 minutes, stirring frequently.
Arrange the arugula on a serving plate and top it with the warm beet mixture. Add the toasted walnuts and shaved pecorino romano cheese, and finish it all off with freshly cracked black pepper.
Add this quick, delicious warm arugula salad with pecorino to your menu and never tire of salads again!
Get FREE Access!
Dr. Josh Axe is on a mission to provide you and your family with the highest quality nutrition tips and healthy recipes in the world...Sign up to get VIP access to his eBooks and valuable weekly health tips for FREE!
Free eBook to boost
metabolism & healing
30 Gluten-Free Recipes
& detox juicing guide
Shopping Guide &