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  • Writer's pictureMeagan Currell

arugula winter salad

my exact thought process when making a meal:

  1. what do I feel like eating? (salty, crunchy, savory)

  2. how do I make 1/2 of my plate veggies (starting with a base of greens, roasting veggies)

  3. how can I make this more balanced? (adding protein, flavor, variety)

for me, this was a salad tonight. I tend to get a lot of eye rolls when, as a dietitian, I recommend a salad. BUT salads are so underrated. I made this meal in 10 mins, it's balanced, it's nourishing without being overwhelming, and it's beautiful without even trying. give this gorgeous green salad a try!


2 cups arugula

1 tbsp dressing (I used Trader Joe's organic Italian dressing with romano cheese)

1 diced persian cucumber

2 tbsp chopped pecans

2 tbsp parmesan

1 veggie burger (I used Hilary's veggie burger)

1/4 cup croutons (I used Trader Joe's plantain croutons)

1/2 avocado

recipe (serves 1)

1. plate arugula and add your dressing, toss to coat

2. add cucumber, parmesan cheese, pecans, veggie burger, and croutons

3. shred your veggie burger so it crumbles into bite sized pieces and toss the salad

4. sprinkle with a little more parmesan, plate with 1/2 avocado and enjoy!

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