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Arugula and Edamame Salad This salad - I've never considered chopping up a date and throwing it in a salad but I must tell you it is the best thing ever 1 hungry girl serving, or 2 side salads 2 cups arugula 1/4 cup raw beets 1/4 cup papaya 2 madjool dates 2 T sunflower seeds 1 t sesame seeds

VVP: Arugula and Edamame Salad

Hey  - Welcome to the Virtual Vegan Potluck! In case you are new here, this is a twice a year blogging party celebrating vegan food. A perfect opportunity for you to discover new-to-you bloggers, make new friends and get some amazing veg-friendly foods. If this is the first time you have visited this blog, welcome. I’d love to connect with you! You can follow me on Facebook, Twitter and Pinterest.

This time I’m bringing salad. This salad.

arugula and edamame salad with ruby red vinaigrette |

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 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.

So I mixed up this sweet ruby-red grapefruit juice based vinaigrette and added some fresh papaya, because I had some. 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. Raw beets are actually very mild tasting. Very fresh. And a surprise if you are sharing this salad.

The quantities below made one hungry-girl meal sized salad (I did not share). If you were serving this as a side, you could get 2, maybe 3 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 |

VVP: Arugula and Edamame Salad


    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 madjool 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.
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This is what I brought to the last potlucks…

lentil-and-olive-dip.jpgdate-squares_thumb.jpgvegan lemon bundts



    • Absolutely. I’m not sure why I ever bothered to buy salad dressing. Once I started making it myself I realized how easy it is and better tasting. Thanks for your comments!

  1. You need know from where inspiration may come! Beautiful salad, Trish!

    • Thanks for stopping by Annie. And once again, a very successful Potluck!

  2. Beautiful salad! I love the sprinkling of sunflower and sesame seeds over the top.

    I am constantly getting inspired by dishes I’ve enjoyed at restaurants (chains or otherwise), and I think it’s totally admirable and worth it to try to recreate things at home, since it will almost certainly be more affordable and probably healthier and more satisfying, too! (Also, this doesn’t really apply to salads, but: leftovers!)
    Allison (Spontaneous Tomato) recently posted…Pomegranate Focaccia with Dipping Sauce

    • Thanks Keely! Cherry Tomatoes are just about the only kind of fresh tomato I will eat this time of year.

  3. Oh man, this salad looks so good. Medjool dates have just gone out of season here in South Africa, so I will sadly have to make do with normal dates, but next season, I am also going to add dates to all my salads!
    Thank you for the great recipe.
    Liezl recently posted…Virtual vegan potluck: Sidekick-good[boy/girl]-biscuits

    • I’m sure any kind of date will work – but Medjool are the best of the easy ones to find where I live.

  4. I so wish I could find good papaya here, this sounds like a great salad! I’m really looking forward to trying the ruby red vinaigrette.

    • You could use whatever fruit you have on hand. Really. Papaya is not local where I live either so its hit or miss and sometimes too expensive. Apples, mango, oranges, even grapefruit slices…. yes, go for the grapefruit slices!

    • I just wish I had thought of adding dates to my salads sooner. I mean dried cranberries get all the glory. Dates are so much better!



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