Raddichio, Arugula and Maple Balsamic Salad

This Raddichio, Arugula and Maple Balsamic Salad comes together in less than 20-minutes and makes the perfect easy, healthy side dish!

Why I love this Raddichio, Arugula and Maple Balsamic Salad

One of my favorite things about this arugula, spinach and lentil salad is how the diverse ingredients come together to create a colorful and flavorful dish that is both filling and nutritious. The fresh greens provide a delicate bitter flavor that is balanced by the crisp apple and the mildly sweet maple and balsamic vinaigrette dressing. The lentils add a boost of plant-based protein and keep you satiated for longer, while the walnuts add a healthy source of fat and a satisfying crunch to the salad.

Nutritional benefits of this salad

This salad is a great option if you’re looking for a nutrient-dense meal that is packed with vitamins and minerals. Arugula is a great source of vitamin K and folate, while spinach provides a range of vitamins, including vitamin A, C, and K. Lentils are high in protein, iron and fiber, making this salad more balanced and nourishing. Walnuts are an excellent source of heart-healthy omega-3 fatty acids, which have been shown to reduce inflammation and improve brain function.

Vegan dishes to serve alongside this salad

This salad pairs well with a variety of dishes, making it a versatile option for lunch or dinner. If you’re looking for something heartier, try serving it with some roasted sweet potato wedges or a side of quinoa. For a savory touch, you could pair this salad with a vegan frittata or make it into a wrap with some hummus and roasted veggies. And for a more indulgent meal, consider serving this salad with a vegan grilled cheese sandwich or vegan mac and cheese.

How to make this a complete meal

While this salad is nutritious on its own, you can easily make it into a complete meal by adding some extra protein and carbohydrates. One easy way to do this is to double the amount of lentils or add some crispy garlic tofu. You could also add a small serving of brown rice or quinoa to the salad for an extra dose of fiber and complex carbs.

How to make this Raddichio, Arugula and Maple Balsamic Salad

1. Add all salad ingredients to a large bowl.
2. In a small bowl, whisk together the balsamic, dijon, olive oil, maple syrup, nutritional yeast, garlic powder, salt, and pepper.
3. Drizzle the dressing over the salad, toss everything together, and serve immediately.

Ingredient Substitutions

If you’re missing some of the ingredients in this arugula, spinach, and lentil salad, don’t worry! Here are some substitutions you can use:

Arugula: Can be substituted with baby kale or mixed greens.
Radicchio: Feel free to sub with endive or red cabbage.
Apple: Pear, clementines or dried cranberries would also work well!
Brown Lentils: Feel free to sub with chickpeas or another white bean.
Walnuts: Can be subbed with any nut or seed of your choice!

For the dressing:

Balsamic vinegar: Substitute with red wine vinegar or apple cider vinegar.
Dijon mustard: Can be substituted with whole grain mustard or honey mustard
Olive oil: Any neutral-tasting oil will work!
Maple syrup: Feel free to sub with honey, agave nectar or white sugar.
Nutritional yeast: Skip this ingredient if you don’t have it on hand.
Garlic powder: Substitute with minced fresh garlic or skip if preferred.

Recipe Notes

• You will likely have extra salad dressing, depending on how dressed you like your salads. Store leftover dressing in an airtight container.
• For the lentils, you can either use canned lentils or cook them from scratch. If cooking from scratch, follow the instructions on the package to ensure they are just cooked and not too mushy or overcooked.
• Toasting the walnuts would bring this salad to the next level, but isn’t totally necessary. To toast the walnuts, preheat your oven to 350°F (180°C) and spread the walnuts on a baking sheet. Bake for 5-7 minutes until fragrant and lightly browned, then remove from the oven and let them cool before using them in the salad.
• The dressing can be made ahead of time and stored in the fridge for up to a week. Just remember to shake or whisk it before using it on the salad to make sure the ingredients are well combined.
• If you want to make this salad a meal on its own, you can add some cooked quinoa or rice, grilled tofu, or some avocado slices to make it more filling and satisfying.
• Don’t skip the nutritional yeast in the dressing if you have it on hand, it adds a nice cheesy and umami flavor to the dressing. But feel free to skip it if you can’t find it.
• You can adjust the amount of maple syrup and salt in the dressing to your taste preference. If you like it sweeter, add more maple syrup. If you like it less sweet, add less. Same with the salt, start with a pinch and add more if needed.

Storing leftovers

If you have leftovers, they can be stored in an airtight container in the fridge for up to 2-3 days. However, it’s worth noting that the arugula and spinach may wilt slightly over time, so it’s best to store the dressing separately and add it just before serving. If you’re planning on keeping the salad for longer than 2-3 days, consider leaving out the walnuts until just before serving to prevent them from getting soggy.

Connect with Lauren!

I hope you love this recipe as much as I do! If you try it, let me know what you think by leaving a rating and a review in the comments below. You can also find 60 other delicious, easy plant-based recipes in my cookbook, The Simple Vegan Kitchen!

Also, be sure to take a photo and tag me at @tastingtothrive_rd so I can re-share on my stories! Don’t forget to follow me on Instagram, TikTok, and Pinterest so you never miss a new recipe or blog post.

 

 

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