Arugula Salad with Lime Maple Vinaigrette

A refreshing and vibrant salad combining arugula and spinach with a medley of fruits and veggies. Drizzled with a lime maple vinaigrette, this dish is perfect for spring and summer events.

By @thenarddogcooks

Original recipe source

Cook time: 25 minutes

Servings: 4

Ingredients

• 2 pieces mangoes peeled and sliced
• 2 ears corn husked
• 1 cup pecans
• 2 tablespoons maple syrup
• 1 teaspoon curry powder
• 0.25 teaspoon salt
• 1 tablespoon vegan butter
• 2 cups arugula
• 2 cups spinach
• 1 cup cucumbers sliced
• 1 large avocado diced
• 0.5 cup blackberries
• 0.5 cup blueberries
• 3 tablespoons olive oil
• 1 tablespoon maple syrup
• 1 tablespoon apple cider vinegar
• 1 teaspoon balsamic vinegar
• 1 juice lime freshly squeezed
• 0.25 teaspoon salt
• 0 curried pecans

Instructions

1. Grill the mangoes and corn until they develop grill marks.
2. Prepare the curried pecans by mixing pecans with maple syrup, curry powder, salt, and vegan butter, then roast them.
3. In a large bowl, combine arugula, spinach, grilled mangoes, grilled corn, cucumbers, avocado, blackberries, and blueberries.
4. Mix together olive oil, maple syrup, apple cider vinegar, balsamic vinegar, lime juice, and salt to make the vinaigrette.
5. Drizzle the vinaigrette over the salad and toss gently to combine.
6. Top the salad with curried pecans and serve immediately.