This fall salad is a great way to use arugula. Its pepperiness, in combination with the crunch of walnuts and salty, creamy blue cheese, provides perfect contrast to the sweetness of the pears and the ...
Just pulse a cup of arugula with some garlic, pine nuts, Parmesan cheese, and olive oil in a food processor until it's all smooth and creamy. This bright green sauce is perfect for tossing with ...
Set aside. In a large bowl, whisk remaining olive oil, soy sauce, maple syrup, apple cider vinegar, and whole-grain mustard. Add arugula, lentils, and roasted sweet potatoes. Toss to combine, and ...