Tag: arugula

Arugula and Apple Salad

Arugula and Apple Salad

We had a wonderful weekend with family and friends, celebrating my grandson’s first birthday. But, time, please slow down! It is hard to believe that a year has passed so fast.

You hear how amazing grandchildren are, but it’s just like anything else. You don’t get it until you are in those grandparents’ shoes.

If you live long enough, the best years of your life will change through the years. I remember when it was high school, then our young married years, which transitioned to the years when our children were at home, and now I can add this past year to that list. It all adds up to a wonderfully blessed life!

So, I know I just shared a salad recipe, but y’all, it’s just too hot to do a lot of cooking. Salads are perfect for this time of year. Savannah made this fantastic salad for me over the weekend. When she mentioned preparing dinner, she had me at arugula! Arugula can be hard to find around my house, but I love the peppery flavor. This salad was terrific, topped with juicy chicken, Honeycrisp apples, and goat cheese!

Savannah likes to use this easy chicken recipe for many meals, including pasta dishes, wraps, or by itself.

Arugula and Apple Salad
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Arugula and Apple Salad

Course Salad
Servings 4
Author Amye Melton

Ingredients

  • 4 ounces arugula
  • 2 Honeycrisp apples sliced
  • 1/4 cup candied pecans
  • 1/4 cup crumbled goat cheese
  • 1/8 cup red onion sliced
  • Dressing:
  • 1 lemon juiced
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon honey
  • 1 tablespoon white wine vinegar (or more to taste)
  • Kosher salt and freshly ground pepper to taste
  • Juice Chicken:
  • 2-3 boneless, skinless chicken breast
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon lemon pepper
  • 1/2 teaspoon kosher salt
  • 2-3 tablespoons avocado oil

Instructions

  • Start by preparing the juicy chicken. Preheat oven to 400℉. Heat a cast iron skillet over medium-high heat and add avocado oil.
  • Season chicken on both sides with garlic powder, paprika, lemon pepper and salt. Add to hot pan and cook on first side for about 5 minutes or until nice and crispy. Turn chicken and then pop into the preheated oven and bake for about 15 minutes or until juice run clear. Remove to cutting board to rest a few minutes.
  • Prepare the dressing while the chicken is cooking. Whisk together the lemon juice, oil, honey and vinegar. Add salt and pepper to taste and set aside.
  • Add arugula to a large salad bowl. Top with sliced apples, pecans, goat cheese and red onion.
  • Slice chicken and add to the top of salad.
  • Pour over dressing and toss to combine.
  • Serve immediately.

Arugula, Goat Cheese, and Couscous Salad

Arugula, Goat Cheese, and Couscous Salad

Last weekend we had a long-awaited visit from our daughter, Savannah. Savannah is a CPA in Atlanta. Too far away for this mama, but as long as she’s happy. We have not been able to see her very much this year. With Covid and this year’s busy season, our visits have been limited. We were thrilled to have her home, but the visit was way too short!  

Savannah may get her smarts from her dad, but she gets her love of cooking from me. She whipped up one of her favorite salads for dinner one night. Don’t you just love for someone to treat you like royalty and cook for you? She made us a delicious Arugula, Goat Cheese, and Couscous Salad.  

This recipe is from Jessie James Decker’s cookbook, Just Feed Me. I will definitely be making it again! The peppery arugula paired with the creamy goat cheese with couscous and veggies was absolutely terrific! Our dinner consisted of the salad only, but baked or grilled chicken, or fish, would be great served over the top. 

Arugula, Goat Cheese, and Couscous Salad
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Arugula, Goat Cheese, and Couscous Salad

Course Salad
Author Amye Melton

Ingredients

  • 1 cup pearl couscous
  • 4 tablespoons olive oil
  • 1 small red onion cut into thin rings
  • 1 medium zucchini sliced into 1/2-inch rounds or half-moons
  • Kosher salt and freshly ground black pepper
  • 1/4 cup freshly squeezed lemon juice
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon white wine vinegar
  • 1 cup baby arugula
  • 8 ounces goat cheese chilled and crumbled

Instructions

  • Cook the pearl couscous according to the package directions. Set aside in a large bowl.
  • In a small skillet, heat 2 tablespoons of the oil over low heat. Add the onion and cook until caramelized, about 20 minutes.
  • Meanwhile, preheat the broiler.
  • On a sheet pan, toss the zucchini with the remaining 2 tablespoons of oil and a pinch each of salt and pepper. Slide under the broiler and broil until cooked through and charred slightly, about 5 minutes.
  • Add the zucchini and onion to the cooked couscous. Add the lemon juice, parsley, vinegar, arugula, goat cheese, and some salt and pepper and toss to fully combine before serving.