Baby Arugula Salad with Grains (Dairy-Free, Vegan)
This baby arugula salad with grains is simple and nutritious. It’s dairy-free with a vegan option, and works great with anything you have at hand. Print Recipe
For the Baby Arugula and Grain Salad
- ½ cup steel cut oats soaked, at least 2-7 hours in advance
- 2 tsp avocado or olive oil for quick sauté
- 4 cup baby arugula
- 1 cup chopped or shredded roasted chicken omit if vegan
- ¾ cup roasted beets or any roasted vegetables
- 3 tbsp dairy-free yogurt plain, unsweetened (I used Cocojune's coconut yogurt)
For the Simple Salad Dressing with Lemon
- 3/4 lemon juice freshly squeezed
- 3 tbsp olive oil
- Salt to taste
- Pepper to taste
- drizzle honey optional (I used Mike's Hot Honey)
Sauté the Oats
Drain ½ cup of overnight steel cut oats (soaked at least 2-7 hours in advance). Set aside. If vegan, add an extra ¼ cup of oats.
In a small pan, add 2 tsp of avocado or olive oil on medium-high heat and sauté the drained oats. They will sizzle briefly due to the water content in the oats, but don’t worry as it will die down quickly.
Season with a pinch of salt and pepper. Once the oats are golden brown, set aside.
Assemble the Salad
In a medium salad bowl, dollop 3 tbsp of dairy-free yogurt and spread evenly across the surface.
Next, place 4 cups of baby arugula on top of the yogurt.
Layer with sautéed oats, ¾ cup roasted beets, and 1 cup chopped or shredded roasted chicken. If vegan, omit chicken and add extra roasted beets/vegetable of choice. Finish by drizzling 3 tbsp of olive oil, ⅓ juice of a lemon, and salt and pepper. Add a drizzle of honey (optional, Mike's Hot Honey is highly recommended). Toss the salad and enjoy! Add avocado for extra fiber, fat, and greens. Nutrition facts are approximate.
Calories: 560kcal | Carbohydrates: 34g | Protein: 19g | Fat: 39g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 92mg | Potassium: 432mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1046IU | Vitamin C: 14mg | Calcium: 99mg | Iron: 3mg