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Warm arugula salad recipe with pecorino - Dr. Axe

Arugula Salad with Pecorino Recipe

  • Author: Dr. Josh Axe
  • Prep Time: 5 min
  • Cook Time: 12 min
  • Total Time: 17 minutes
  • Yield: 2 1x
  • Diet: Vegetarian


Need to change up your salad game? Add this quick, delicious arugula salad with pecorino to your menu and never tire of salads again!


  • 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


  1. 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.
  2. 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.
  3. Increase heat to medium-high and add balsamic vinegar. Cook another 3 minutes, stirring often.
  4. Add the arugula to a serving plate and top with the warm beet mixture. Top with toasted walnuts, pecorino and pepper. Enjoy immediately.


  • If you are allergic to walnuts, you can go without them or add another nut or seed (such as chia seeds) that you are not allergic to.
  • There are any number of dressings you can use, but healthy, homemade ones are best.
  • Forgo the cheese to make this a vegan recipe.
  • Category: Salad
  • Method: By hand
  • Cuisine: American


  • Serving Size: 2
  • Calories: 312
  • Sugar: 6g
  • Sodium: 112mg
  • Fat: 26.5g
  • Saturated Fat: 7.5g
  • Unsaturated Fat: 19g
  • Trans Fat: 0g
  • Carbohydrates: 13.2g
  • Fiber: 4.9g
  • Protein: 10.5g
  • Cholesterol: 3mg

Keywords: arugula salad, hearty arugula salad, arugula salad recipe