arugula salad with pickled veggies

5 from 1 vote
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6

Ingredients

FOR PICKLED VEGGIES

  • 2 cups thinly sliced vegetables (carrots, cucumbers, onions, or radishes)
  • 1 cup apple cider vinegar
  • 1 cup water
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt

FOR GREEN GODDESS DRESSING

  • 1 cup Greek yogurt
  • 1 cup fresh parsley leaves
  • 1 cup fresh cilantro leaves
  • ½ lemon, zest and juice
  • 1 clove garlic, minced
  • ¼ cup olive oil
  • kosher salt and cracked black pepper

FOR THE SALAD

  • 1 tablespoon olive oil
  • 1 ½ cups Israeli couscous
  • 2 cups chicken broth or water
  • 6 cups fresh arugula
  • 4 oz. crumbled goat cheese
  • cup pistachios, chopped

Instructions

FOR THE PICKLED VEGGIES

  • Add 2 cups sliced vegetables to a mason jar or glass container.
  • In a small saucepan add 1 cup vinegar, 1 cup water, 1 tablespoon sugar and 1 teaspoon salt. 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; refrigerate at least 1 hour. The flavors will deepen and intensify the longer it marinates. Best flavor is achieved after 24 hours.

FOR THE GREEN GODDESS DRESSING

  • In a food processor or blender, combine the 1 cup yogurt, 1 cup parsley, 1 cup cilantro, zest and juice from ½ lemon, 1 clove minced garlic, ¼ cup oil, and a big pinch 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).

FOR THE SALAD

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

SERVING SUGGESTIONS

  • Serve with pan seared salmon or grilled chicken to complete this meal.

SWAP SUGGESTIONS

  • Protein: Add 4 oz. crisped pancetta to salad.
  • Vegetarian: Cook couscous in water vs. broth.
  • Gluten-free: Swap couscous for quinoa or rice. Adjust cooking time according to package directions.
  • 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.

MAKE AHEAD

  • Prepare the pickled veggies up to 3 weeks in advance and store in an airtight container in the fridge.
  • Prepare the dressing up to 5 days in advance and store in an airtight container in the fridge.
  • Couscous can be cooked up to 5 days in advance, cooled completely, and stored in an airtight container in the fridge.

Nutrition

Calories: 403kcal | Carbohydrates: 41g | Protein: 15g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.002g | Cholesterol: 12mg | Sodium: 781mg | Potassium: 394mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1725IU | Vitamin C: 22mg | Calcium: 139mg | Iron: 2mg