Caprese Sandwich

Picnic season is here! There’s never been a better time to picnic. We’ve enjoyed a lovely extended spring here in Kansas City. Our homegrown tomatoes won’t be…

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vegetarian baguette sandwich recipe

Picnic season is here! There’s never been a better time to picnic. We’ve enjoyed a lovely extended spring here in Kansas City. Our homegrown tomatoes won’t be ready for a while, but I wanted to share my favorite picnic sandwich with you since I’m able to find great tomatoes at the store now.

This Caprese sandwich recipe is inspired by the classic Caprese salad. It features ripe red tomatoes and sliced fresh mozzarella with the most irresistible creamy basil sauce. For extra flavor, I also added a little drizzle of balsamic vinegar and a small handful of arugula.

Caprese sandwich ingredients

Sandwich all of that inside a crusty loaf of French baguette, and you will have a perfectly portable sandwich for picnics or road trips. Or, enjoy it at home for a quick meal from now through the end of tomato season this fall.

Just remember—the better the bread and the tomatoes, the better the sandwich!

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Roasted Potatoes with Arugula Chimichurri

Golden brown roasted potatoes are tossed with a bright and peppery arugula chimichurri sauce for a fabulously flavorful side dish. No more boring baked potatoes: these little gems are roasted until golden brown and bathed in a tangy, arugula based green sauce that’s very similar to traditional Argentinian chimichurri sauce (just with arugula instead of […]

The post Roasted Potatoes with Arugula Chimichurri first appeared on Love and Olive Oil.

Golden brown roasted potatoes are tossed with a bright and peppery arugula chimichurri sauce for a fabulously flavorful side dish.

No more boring baked potatoes: these little gems are roasted until golden brown and bathed in a tangy, arugula based green sauce that’s very similar to traditional Argentinian chimichurri sauce (just with arugula instead of the typical cilantro or parsley).

Shallow bowl filled with roasted potatoes tossed with arugula chimichurri, small baby arugula leaves scattered on top

It seems like every culture around the world has their own green sauce. From Italy’s pesto to North Africa’s chermoula to Argentina’s chimichurri, they all feature a base of primarily green herbs, mixed/chopped/blended into a loose sauce of sorts, usually with ample fresh garlic and a bit of acid, salt and sometimes heat. But the similarities end there: classic Genovese pesto includes pine nuts and cheese, chermoula brings in fragrant spices such as cumin, cayenne, and paprika in addition to tangy lemon juice. Chimichurri is typically cilantro or parsley-based, and notable in its use of red wine vinegar instead of citrus juice.

All these green sauces are ever so versatile, used on everything from meats and marinades to pastas and potatoes, the specific herbs used in each easily swappable for whatever seasonal greenery you have on hand.

In this case, we used a bag of gorgeous locally grown baby arugula from Caney Fork Farms (our CSA). Arugula, while not technically an herb, behaves like one in this recipe, lending a spicy, peppery green flavor to this distinctive green sauce that is most similar to Argentinian chimichurri.

While I’ve made arugula pesto plenty of times before before (I like using pistachios instead of pine nuts and a bit of parmesan and serving it on pasta or pizza), but pesto didn’t seem like the right moniker for this particular concoction, what with its notable lack of cheese and nuts. I ultimately decided it was the most similar to chimichurri with the addition of garlic, pepper flakes and red wine vinegar.

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Goat Cheese Salad with Arugula & Apple

This arugula goat cheese salad is simple but a symphony of flavor! Apples, pecans and balsamic dressing make perfection on a plate. I don’t know about you, but we’re always in search of the perfect back pocket salad. You know, the one that’s easy enough to whip up on moments notice? The one that takes little effort but delivers massive flavor? Here’s one that’s on our new favorite back pocket concept: the Goat Cheese Salad with Arugula and Apples! It’s simple and comes together quickly, but my does it deliver on flavor! The crunch of the apples, creamy goat cheese, and fluffy arugula are the ideal pair for the tangy sweet dressing. We couldn’t stop eating this one! It’s a riff on some of our other salads, but it might be the best of the lot. Ingredients in this arugula goat cheese salad Goat cheese is one of our favorite ingredients for a salad, because it adds a creamy richness to every bite! Here are the elements that come together to make this salad a symphony of flavor: Goat cheese: Soft goat cheese or chevre is best here, though you can use the pre-packaged crumbles as well Baby arugula: Make […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This arugula goat cheese salad is simple but a symphony of flavor! Apples, pecans and balsamic dressing make perfection on a plate.

Goat Cheese Salad

I don’t know about you, but we’re always in search of the perfect back pocket salad. You know, the one that’s easy enough to whip up on moments notice? The one that takes little effort but delivers massive flavor? Here’s one that’s on our new favorite back pocket concept: the Goat Cheese Salad with Arugula and Apples! It’s simple and comes together quickly, but my does it deliver on flavor! The crunch of the apples, creamy goat cheese, and fluffy arugula are the ideal pair for the tangy sweet dressing. We couldn’t stop eating this one! It’s a riff on some of our other salads, but it might be the best of the lot.

Ingredients in this arugula goat cheese salad

Goat cheese is one of our favorite ingredients for a salad, because it adds a creamy richness to every bite! Here are the elements that come together to make this salad a symphony of flavor:

  • Goat cheese: Soft goat cheese or chevre is best here, though you can use the pre-packaged crumbles as well
  • Baby arugula: Make sure to get baby arugula; standard arugula is much too spicy
  • Apple: A crisp red apple is best, though you can use a Granny Smith as well
  • Shallot: A shallot is a milder version of a red onion, and completes the flavor
  • Pecans: Substitute in any nut you’d like, or see below on how to step up the flavor
  • Balsamic dressing: This creamy balsamic dressing is our go-to, but you can use others too (see below)
Arugula goat cheese salad

Best salad dressing, and a few alternatives

Our favorite vinaigrette for this goat cheese salad is our Creamy Balsamic Dressing. It’s got just the right sweet tart flavor and creamy, emulsified texture. All you need is balsamic vinegar, honey, Dijon mustard, and olive oil: and it comes together in a breeze! Memorize it and you’ll have a dressing for all of your future salads; it’s our best loved salad dressings in this house!

But looking to mix it up? There are a few other vinaigrettes we love that pair with a goat cheese salad. Here’s what we’d recommend:

Step up the pecans: toast them or glaze them!

Want to make this salad really pop? When we’re making this goat cheese salad with arugula on a weeknight, we use plain nuts. But for entertaining, there are two ways to really make this salad sparkle:

  • Toast the nuts. A quick toast in the oven or in a skillet makes a huge difference: it really brings out the nutty flavor. Try Toasted Pecans, Toasted Walnuts or Toasted Almonds.
  • Glaze the nuts. Even better: make Glazed Pecans! Throw them in a pan with maple syrup and caramelize them: when they dry, they’ll be sweet and crunchy on the outside. Also try Glazed Walnuts.
Balsamic dressing

Variations on this goat cheese salad

There are infinite variations on this goat cheese salad with arugula: just swap in different fruits, veggies, or nuts to make variations of all kinds! Here are a few options:

  • Use different nuts, like walnuts, almonds, hazelnuts or pistachios
  • Make a pear goat cheese salad with sliced pears
  • Make a beet goat cheese salad with roasted beets (it’s easiest with pre-cooked packaged beets from the store, or roast your own)
  • Use berries instead, like blueberries, blackberries, or strawberries
  • Swap fruit for veggies, like carrots (raw or roasted) or roasted sweet potatoes
  • Use different leafy greens, like baby mixed greens, spinach, or shaved Brussels sprouts

You readers always have the best ideas! So let us know the ways you’ve customized this salad.

Goat Cheese Salad

Goat cheese vs cows cheese

Did you know goat cheese is slightly healthier than a standard cow’s cheese, like Parmesan or mozzarella? Here’s a little breakdown on how it compares (source: Prevention):

  • More vitamins and minerals than cow’s cheese. Goat’s milk is richer in essential nutrients than cow’s milk. It has more vitamin A & B, calcium, iron, magnesium, and potassium.
  • Slightly less calories than cow’s cheese. Goat cheese has just 75 calories per ounce—less than cow cheeses like mozzarella (85 calories), Swiss (108 calories), and cheddar (115 calories).
  • May be easier to digest. Goat cheese has less lactose than cow’s milk and a slightly different protein structure, so people who are lactose intolerant many times can digest goat cheese.

This goat cheese salad with arugula recipe is…

Vegetarian and gluten-free.

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Arugula Goat Cheese Salad

Goat Cheese Salad with Arugula & Apple


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4
  • Diet: Vegetarian

Description

This arugula goat cheese salad is simple but a symphony of flavor! Apples, pecans and balsamic dressing make perfection on a plate.


Ingredients

  • 1 recipe Balsamic Dressing (or Citrus Salad Dressing or Dijon Dressing)
  • 1 crisp apple
  • 1 shallot
  • 5 ounces (8 cups) baby arugula (not standard arugula*)
  • 1/4 cup pecans, roughly chopped (toasted or glazed, if desired)
  • 2 ounces soft goat cheese (chevre), crumbled
  • Sea salt

Instructions

  1. In a medium bowl, make the dressing.
  2. Thinly slice the apple and shallot.
  3. Place the greens on a plate. Top with the sliced shallot, apple, pecans, and crumbles of soft goat cheese. Drizzle with dressing and top with a sprinkle of sea salt.

Notes

*Standard arugula has much too spicy of a flavor; look for the small baby arugula leaves like you see in the photo. It comes packaged in the produce section near the greens, or may be available at your local farmer’s market. 

  • Category: Side dish
  • Method: Salad
  • Cuisine: Mediterranean

Keywords: Arugula goat cheese salad

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Spring Tortellini Salad

I love making tortellini salads because they are filling, easy to make, and perfect for an easy dinner or lunch. They are also a great dish to take to parties and potlucks. My Greek Tortellini Salad has been a favorite for years and my Summer Tortellin…

I love making tortellini salads because they are filling, easy to make, and perfect for an easy dinner or lunch. They are also a great dish to take to parties and potlucks. My Greek Tortellini Salad has been a favorite for years and my Summer Tortellini Salad is a summer staple. Well, I figured it…

The post Spring Tortellini Salad appeared first on Two Peas & Their Pod.

Super Simple Arugula Salad

Meet my go-to side salad recipe. I hope it becomes yours, too. This simple salad features fresh arugula and the world’s easiest homemade balsamic salad dressing. This…

The post Super Simple Arugula Salad appeared first on Cookie and Kate.

simple arugula salad recipe

Meet my go-to side salad recipe. I hope it becomes yours, too. This simple salad features fresh arugula and the world’s easiest homemade balsamic salad dressing.

This salad truly could not be more easy to make. In fact, it’s so easy that I’ve hesitated to share it with you. It’s hardly a recipe, but one that I make constantly. It’s about time that I bring this method to your attention, you say?

arugula salad ingredients

Side salads should be easy to prepare, and this one is so delicious that it doesn’t taste like an afterthought. It goes with just about everything—think Italian entrées like lasagna, sandwiches, scrambled eggs, and even holiday meals.

You can use this salad formula with any type of leafy green, but arugula is my favorite. You’ll eat more healthy greens if you keep this recipe in your back pocket. Here we go!

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Roasted Beet Salad with Goat Cheese & Pistachios

This roasted beet salad with greens is exactly what I’m craving right now. It’s hearty, fresh and spring-y, which is perfect as the weather turns from downright…

The post Roasted Beet Salad with Goat Cheese & Pistachios appeared first on Cookie and Kate.

roasted beet arugula salad recipe

This roasted beet salad with greens is exactly what I’m craving right now. It’s hearty, fresh and spring-y, which is perfect as the weather turns from downright arctic to patio-worthy. Cookie and I couldn’t be more excited about the warmer temperatures and sunnier days! I bet you can relate.

This salad was inspired by the beet salads at my favorite local French restaurants, Westport Café and French Market. Over the past year, I’ve really missed sipping wine in their establishments and soaking up their vibes. You should know that I’m constantly daydreaming of a French vacation.

Both restaurants offer beet salads with pistachios and goat cheese, yet they each have their own unique spin on the combination. I always order the beet salad and French fries, naturally!

roasted beet salad ingredients

This recipe incorporates my go-to method for roasting beets, which yields amazing flavor. I used arugula as the base, which contrasts nicely with the earthy flavor of the beets.

Then I added goat cheese and pistachios, plus some radish and green onion for extra freshness and some crunch. The zippy, Dijon-forward vinaigrette brings it all together. Serve this salad as a side dish or enjoy a large portion for a satisfying but light dinner.

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The post Roasted Beet Salad with Goat Cheese & Pistachios appeared first on Cookie and Kate.

Citrus Salad

One of the best things about winter? It’s citrus season. I love having fresh oranges, grapefruit, lemons, and limes to bring a bright spot to the short, dark winter days. I tend to go a little citrus crazy at the grocery store–it all smells…

One of the best things about winter? It’s citrus season. I love having fresh oranges, grapefruit, lemons, and limes to bring a bright spot to the short, dark winter days. I tend to go a little citrus crazy at the grocery store–it all smells so good!–and then come home and think, “Wait, what was I…

The post Citrus Salad appeared first on Two Peas & Their Pod.

Pork Milanese with Lemon Parmesan Arugula.

Welcome to my new favorite dinner for 2021… pork milanese! I mean, technically it’s the only dinner I’ve shared in 2021 so far, but I promise, it will be a new favorite. I’m about to show you the best way to make pork chops! This crispy pork milanese is the juiciest pork I have ever […]

The post Pork Milanese with Lemon Parmesan Arugula. appeared first on How Sweet Eats.

Welcome to my new favorite dinner for 2021… pork milanese!

pork milanese with lemon arugula greens

I mean, technically it’s the only dinner I’ve shared in 2021 so far, but I promise, it will be a new favorite.

I’m about to show you the best way to make pork chops! This crispy pork milanese is the juiciest pork I have ever eaten – and we’ve all been freaking out over it! 

crispy pork in a skillet

My mom was the queen of pork chops when I was growing up. She made them once a week or every other – they were my favorite meal she made on weeknights. They were so tender and fall-apart delicious. It’s been tricky to try and master them! While this recipe isn’t anything like the one she made when I was growing up, it’s definitely delish and a great way to make wonderful pork chops for a weeknight meal.

I mean, we all get bored of chicken every now and then, right?! 

lemon arugula with parmesan

Now yes, I DO have a similar recipe that I use for chicken – my crispy parmesan chicken and arugula is easily one of the most made meals here on the site. It’s so easy, so delicious, so filling and light at the same time. I love making it when we may have had a bigger lunch or we’re just not starving for dinner. Everyone is always surprised at how flavorful it is. Love it.

crispy pork milanese in a skillet

The key to make this pork absolutely wonderful is to not overcook it. Not at all! I do it all in the skillet – not in the oven – and I highly, highly suggest you use a meat thermometer so you know when it is done! I find that it usually takes 3 to 4 minutes of pan-frying on both sides – and that’s all it needs. 

The outsides are crispy and wonderfully crunchy.

The insides are juicy and flavorful and tender. 

It’s such a good meal! 

crispy pork milanese

Much like the crispy parmesan chicken recipe I mentioned above, I like to serve this with some lemon arugula topped with parmesan. It’s such a simple salad but one that is refreshing, crisp and has a bit of a peppery bite from the arugula. It complements the pork so well too. 

pork milanese with lemon arugula

Of course my favorite part is that it comes together in about 30 minutes!

pork milanese with lemon arugula greens

It ridiculously flavorful and such a great meal to add to the new year rotation!

pork milanese with lemon arugula greens

Pork Milanese with Lemon Arugula

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Crispy Pork Milanese with Lemon Arugula

This is the best pork milanese - so tender, juicy and crispy crunchy! Serve it over lemon arugula with parmesan cheese for a lovely meal.
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • 4 boneless pork loin chops
  • kosher salt and pepper
  • 2 large eggs, lightly beaten
  • 1 cup seasoned panko bread crumbs
  • 1/3 cup freshly grated parmesan cheese
  • 3 to 4 tablespoons olive oil

lemon arugula

  • 6 to 8 cups arugula greens
  • pinch of salt
  • pinch of pepper
  • 1 to 2 lemons, juiced
  • 1 to 2 tablespoons olive oil
  • ¼ cup freshly shaved parmesan cheese

Instructions

  • Use a meat tenderizer to pound the pork chops until they are about ½ inch thick. You want them all even in thickness. Season the pork all over with salt and pepper.
  • Lightly beat the eggs in one bowl. In another bowl. Combined the bread crumbs and parmesan cheese.
  • Heat 3 tablespoons of the olive oil in a large skillet over medium heat. Once hot, add the pork chops (you may need to do this in batches) and cook on each side for about 3 to 4 minutes, until golden brown and crispy and the internet temperature is 145 degrees F. Remove the pork and let it rest a few minutes before slicing.
  • Slice and serve over the lemon arugula!

lemon arugula

  • Place the arugula in a bowl and toss it well with salt and pepper. Squeeze on the juice of 1 lemon and drizzle on 1 tablespoons of olive oil and toss well. You can add more lemon juice/oil if you wish – go by your preference!
  • Add in the shaved parmesan and toss well. Serve immediately with the crispy pork.

pork milanese with lemon arugula greens

Ahh look at that crispy, crunchy topping!

The post Pork Milanese with Lemon Parmesan Arugula. appeared first on How Sweet Eats.

Roasted Delicata Squash, Pomegranate and Arugula Salad

Have you made this salad before, by chance? I pulled this recipe from the archives and updated the photos to catch your eye. This stunner just might…

The post Roasted Delicata Squash, Pomegranate and Arugula Salad appeared first on Cookie and Kate.

delicata squash arugula salad recipe

Have you made this salad before, by chance? I pulled this recipe from the archives and updated the photos to catch your eye. This stunner just might steal the show at your Thanksgiving feast, and for good reason. Glittering pomegranate arils and golden squash taste just as good as they look.

Delicata squash is a lovely winter squash. It’s unique because its skin is so, well, delicate that you don’t need to peel it before roasting. The maple-balsamic dressing, arugula, pomegranate and goat cheese go great with the squash, of course, but also with apples and pears. If your oven is full, try sliced fruit instead, or simply roast the squash the day before.

salad ingredients

When I revisit older blog posts, I’m always amazed by the parallels in my life over the years and the seasons. When I originally shared this post seven years ago, I was dreaming of a better living/work space. Since that time, I’ve upgraded from my tiny apartment to a little rent house where I made the cookbook, then to a new apartment with a functional kitchen. Then we got married and I moved into my husband’s cozy home, which we’ve outgrown.

We’re actually in the process of purchasing our dream home now. It’s everything we could ever hope for, including a recently renovated kitchen that’s so pretty, I can hardly stand it. We’ll move in time for Christmas and I’m looking forward to setting up our tree and sitting by the fireplace.

To be honest, all I really care about now is keeping Cookie healthy, but our new home is a bright ending to an acutely difficult year. I’ve left my original sentiments below, just in case anyone would like to read them. I hope you are staying well and cozy out there.

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Erin’s Peach & Avocado Green Salad

Have you had your fair share of peaches this summer? I certainly have not. I’m remedying that with my friend Erin Clarke’s vibrant peach, avocado and arugula…

The post Erin’s Peach & Avocado Green Salad appeared first on Cookie and Kate.

peach avocado green salad

Have you had your fair share of peaches this summer? I certainly have not. I’m remedying that with my friend Erin Clarke’s vibrant peach, avocado and arugula salad. Erin rounds out the flavors with salty gorgonzola cheese, crisp toasted almonds, and a zippy lemon dressing.

This simple summer salad is more than the sum of its parts. It’s a combination I wouldn’t have come up with on my own, and it’s so lovely. I couldn’t stop going back for more.

Perhaps you know Erin from her blog, Well Plated. Erin has been working hard on her first cookbook for several years now, and I’m so excited to share that it’s finally here! The Well Plated Cookbook (affiliate link) offers over 130 fast, healthy recipes you’ll want to eat.

salad ingredients with well plated cookbook

I found this colorful salad on page 116, titled, “Book Club Salad (A Great, Green Party Salad).” Erin’s headnotes are witty, warm and encouraging, just like she is in real life. Here’s what she had to say about this recipe:

“My friend Erika once brought this salad to our monthly book club, and now, five years later, we still won’t let her bring anything else. We refer to it as ‘The Salad,’ and its presence at the table is more mandatory than actually reading the book. This stellar green salad is sized for a crowd, tastes better than any salad I’ve eaten in a restaurant, and is beautiful and adaptable for the seasons…”

She inspired me not only to make ‘The Salad,’ but to join a book club when we’re able to get together again. In the meantime, this salad recipe is easily halved and perfectly suited for any summer dinner.

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