Arugula & Goat Cheese Salad + Homemade Parsley Sun-Dried Tomato Balsamic Vinaigrette 

So I know it doesn’t seem like it from all my other post but we actually eat a lot of greens in this house! We eat them all year-long but I was waiting until we were pulling them out of the garden. Guess what? The greens have arrived!  Well some of them anyways! It’s fall which means we have lots of savory greens in the garden. Arugula is one of them and I LOVE it! If you have never had arugula you are missing out! It is a pepper flavored aromatic green that is also refered to as “rocket”. It is very popular in the Italian cuisines and it gives a nice spice to your everyday salads. The peppery zip of the arugula pairs well with the zesty, creamy goat cheese. The parsley and walnuts bring earthy flavors to this dish. This is an easy salad to put together and although I HIGHLY recommend making this dressing you can always just use a store-bought balsamic vinaigrette if you choose. This salad is a delicious and quick way to use up some of that arugula, spinach, lettuce, and parsley from the garden! 

Ingredients 

1 cup of chopped arugula

2 cups of spinach

2 cups of chopped lettuce

 1 log of goat cheese

1/4 cup of parsley

1/2 cup of walnuts

2 boiled eggs

1/2 cup of chopped cucumbers

1/4 cup of chopped red onions

2 chicken breast

1/2 cup of bagged sun-dried tomatoes

2 cups of water

Ingredients for Dressing 

1/2 cup of sun-dried tomatoes packed in oil

1 cup of olive oil

2 tbsp of balsamic vinaigrette

1 tbsp of fresh chopped parsley

salt and pepper to taste

1 mason jarStart by making your dressing. In a food processor blend sun-dried tomatoes, parsley and salt and pepper until smooth.  In the mason jar add olive oil then add sun-dried tomato mixture. Put the lid of the mason jar and shake well. Place in the refrigerator until ready to put on salad. Of course you don’t have to do this in a mason jar but it is easy to make homemade dressing in a mason jar, perfect for shaking and storing! This dressing will store for up to three days in the fridge. Prepare your chicken. Salt and pepper both sides of your chicken. I cooked my chicken in the oven because it was raining cats and dogs but I would usually grill my chicken. Preheat your oven to 350 degrees and on a baking sheet place chicken and bake for 15-20 minutes or until chicken is cooked through out. In a sauce pan bring water to a boil and add eggs. Boil eggs for 15-20 minutes then rinse under cold water and set a side.Once chicken is cooked remove from oven. I shredded my chicken in my kitchen aid mixer but you can also do it with a fork and set a side. Then wash and roughly chop lettuce, arugula and spinach and place in a bowl. Chop parsley then take the log of goat cheese and roll in freshly chopped parsley. Crumbled 1/2 of the log of goat cheese with your fingers over the bowl of greens. Store the remaining cheese in fridge. Chop onions, cucumbers, and eggs.  Add walnuts, onion, sun-dried tomatoes, boiled eggs, cucumber and chicken to bowl. Shake mason jar well and top your salad with dressing. Place into serving bowls and top with more fresh parsley. This recipe yields about two servings. Some times I like to add asparagus to this salad! This salad is healthy and bursting with wholesome flavors! One of my favorites! If you’re not a big fan of goat cheese you could always use feta cheese. I have used feta before when I didn’t have any goat cheese on hand and it taste lovely too! Enjoy!

Grow it. Pick it. Cook it. Eat it.
Chantelle

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