arugula and beet salad-txt

This salad.

This salad was inspired, believe it or not, by a salad I had at a popular chain restaurant. One of those places where I typically order the chicken Caesar salad “hold the chicken, the cheese, the bacon and dressing. Just bring me some vinaigrette on the side, please.”

But this salad, this Arugula and Edamame salad, was a total surprise. Edamame, seeds, tomatoes, sweet vinaigrette and dates. Dates! Yes, dates. I’ve never considered adding dates to a salad and I tell you, I have added them ever since.

arugula and edamame salad with ruby red vinaigrette |

The vinaigrette is a sweet ruby-red grapefruit juice based dressing and is so awesome with chunks of papaya. The papaya has this delicious honey flavour, but you could substitute mango, mandarin oranges or even apples.

To add a little bit of crunch and get my fix of super-vitamins I added some raw beets and sliced celery. Don’t be afraid of raw beets. I love chopped raw beets in salads. I don’t bother grating for this kind of thing. Just peel and chop.

The quantities below made one hungry-girl meal sized salad (I did not share). If you were serving this as a side, you could easily get 2,3. maybe up to 4 portions. Just double as needed to serve more.

The dressing keeps well for several days refrigerated and you will use about 1/4 for the salad below, or a 2-3 tablespoons depending on how dressed you like your salad. Keep the rest and use within one week.

arugula and edamame salad with ruby red vinaigrette |

Yields 1 serving

Arugula and Edamame Salad

a fresh and colourful vegan-friendly salad with beets, papaya, edamame and a sweet grapefruit dressing

20 minPrep Time

20 minTotal Time

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    for the arugula and edamame salad:
  • 2 cups arugula
  • 1/4 cup chopped papaya
  • 1/4 cup chopped raw beet
  • 4 cherry tomatoes sliced
  • 1/2 cup edamame
  • 2 medjool dates, pitted and diced
  • 1 rib of celery sliced thinly
  • 2 tablespoons sunflower seeds
  • 1 tablespoon sesame seeds
  • 2 tablespoons of ruby red vinaigrette
  • for the ruby red vinaigrette:
  • 1/4 cup grapeseed oil (or other neutral tasting oil)
  • 1/4 cup fresh ruby red grapefruit juice
  • 1/4 teaspoon sea salt
  • 1 teaspoon sesame oil
  • 1 tablespoon maple syrup


    for the arugula and edamame salad:
  1. Toss all ingredients in a large bowl. Toss with two tablespoons of the vinaigrette and serve.
  2. for the ruby red vinaigrette:
  3. Add all ingredients to a mason jar with a lid and shake well to combine.
  4. Unused portions of dressing will keep refrigerated for 1 week.
Recipe Type: Salad


serves one as a main or can be shared by 3 or 4 as a side salad