arugula salad with pickled veggies

5 from 1 vote

Total Time: 30

Servings:

Add 2 cups of sliced vegetables to a mason jar or glass container.
In a small saucepan add 1 cup vinegar, 1 cup water, 1 teaspoon kosher salt, and 1 tablespoon sugar. Bring to a simmer over medium heat and stir to fully dissolve salt and sugar.
Carefully pour the liquid over the vegetables, ensuring they are fully submerged. If needed, add more vinegar or a little water to cover.
Seal and shake to combine. Then refrigerate for at least 1 hour. The flavors will deepen and intensify the longer it marinates. Best flavor is achieved after 24 hours.
Will keep in the refrigerator for 2-3 weeks.

In a food processor or blender, combine the 1 cup Greek yogurt, 1 cup fresh parsley, 1 cup fresh cilantro, zest + juice from 1/2 lemon, ¼ cup olive oil, 1 clove garlic, plus a big pinch of salt and pepper. Pulse until well combined. Season to taste and thin with water or olive until desired creaminess is reached.
Toss with the salad just before serving (or serve as a dip with fresh veggies). Store leftover dressing in an airtight container in the fridge for up to 5 days.

In a small saucepan add 1 tablespoon olive oil and saute 1 ½ cups couscous over medium-high heat until couscous is lightly browned, about 5 minutes.
Slowly add 2 cups chicken broth or water and bring to a boil. Reduce heat to medium low and cover. Simmer for 12 minutes or until liquid is absorbed. Set aside.
While couscous is cooking, prep the arugula, goat cheese, and chopped pistachios. Set aside.
To assemble the salad, arrange arugula amongst 6 bowls. Top with ½ cup cooked couscous, ⅓ cup pickled veggies, 2 tablespoons crumbled goat cheese, and 2 tablespoons chopped pistachios.

Protein: Add 4 oz. crisped pancetta to salad.
Vegetarian: Cook couscous in water vs. broth.
Gluten-free: Swap couscous for your favorite gluten-free grain like wild rice.
Vegan/Dairy-Free: For dressing, use 1 cup raw cashews + ½ cup water in place of the yogurt. Blend all ingredients, except the herbs, in a high-speed blender until creamy. Add the herbs and pulse to combine. If dressing is too thick, blend in a little water or more olive oil.

Prepare the pickled veggies in advance by following the directions above and storing in an airtight container for 2-3 weeks in the fridge.
Prepare the dressing by following the directions and store in an airtight container in the fridge for up to 5 days.
Couscous can be cooked in advance, cooled completely, and stored in an airtight container in the fridge for up to 5 days.