Arugula & Carrot Salad with Sesame-Ginger Dressing

Vegan. Grain Free.  Anti-inflammatory. Super Detoxifying.

This salad's ingredients make for a super detoxifying and cleansing side dish. We love to use raw arugula as the base for some our salads because its packed with many more nutrients than iceberg or even romaine, and it gives off a more distinct flavor profile than spinach. 

Arugula is in season in early summer and in early fall and this week we've paired it with a fall flavors that are full of anti-inflammatory ingredients like carrots, sesame oil, ginger, and almonds. This dish is packed with vitamins A,  C, and K and provides a rich source of calcium and healthy fats. The sweetness of the carrots balances the peppery-like flavors of arugula and then we've added some simple healthy fats to round out the taste and make this a super satisfying side dish.

Arugula & Carrot Salad with Sesame-Ginger Dressing (PRINT RECIPE)
Serves 4

Salad Ingredients:
4 packed cups baby arugula (4-6 ounces)
2 medium carrots, grated
1 rib celery, thinly sliced
1/3 cup almonds, slivered

Dressing Ingredients:
2 1/2 tablespoons olive or flax oil
1/2 tablespoon sesame oil
2 tablespoons rice wine vinegar
1 tablespoon sesame seeds
1 teaspoon soy sauce, tamari, or coconut aminos (or gluten free soy sauce)
1 teaspoon honey or agave
1/2 teaspoon grated ginger

Directions:

1. Preheat oven to 350 degrees. Place slivered almonds on a baking sheet and toast for 6-8 minutes or until lightly toasted. Remove from oven and set aside.
2. Combine dressing ingredients in a small bowl and whisk well to combine.
3. Place arugula, carrots, and almonds in a large salad bowl, toss with half of the dressing and serve with remaining dressing on the side.

Happy Detoxifying!
~Jennifer & Billie