This Spinach and Arugula Salad with Roasted Tomato Dressing is for cooks who knows that making their own salad dressing is way better than buying one at the store. It’s worth the effort because it tastes better and you know exactly what’s in it.
Ingredient Substitutions
- Lettuce: This salad is versatile, so pick your favorite. Romaine, kale and mixed greens are all good options.
- No millet? Quinoa, farro or wild rice are all great options.
- No chickpea seed crackers? You can substitute with another type of seed cracker, or regular croutons.
Recipe Tips & FAQ’s
- To properly wash your salad greens, fill a large bowl with cold water. Submerge the greens and agitate them until all the dirt is washed off. Remove the greens from the water and use a salad spinner to dry them, or lay them on a clean towel and let them air dry for 15 minutes.
- Tips for cooking millet: Most grains do well if you use a 2:1 water-to-grain ratio. But not millet. It needs just a little bit less water, or else it gets clumpy. Try 1 ¾ cups water to every cup of millet. And don’t forget to add salt! If your millet still ends up clumpy, don’t worry. Rinse it in a fine mesh strainer to loosen up, then toss it in your salad.
- Thin slicing zucchini can be a little tricky without a special tool. I prefer a Japanese mandoline, but if that feels intimidating, I think this wide peeler by Kuhn-Rikon is a great tool and it’s a lot safer.
Serving Suggestions
- This salad’s soulmate is a really good grilled cheese.
- Goes great with Lentil Fritters and Yogurt Sauce.
- These Crispy Smashed Potatoes would get along great with this salad.
- If you want to add a protein, I recommend Roasted Chicken Thighs.
Storage and Shelf Life
Refrigerator: The salad is best when eaten immediately. The dressing and the millet can be made ahead of time and stored in the refrigerator for 3-4 days. The chickpea cracker croutons will stay crisp for months in an airtight container.
Freezer: Freezing this salad is not a good idea.
Final Thoughts
If there’s only one salad you make this summer, make it this one. It’s bright and deeply satisfying, and an awesome way to use up your summer tomato bounty. Do yourself a favor and eat this salad with a grilled cheese sandwich. The combo is not to be missed.
Have you tried this recipe? Please leave a comment below!
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Spinach and Arugula Salad with Roasted Tomato Dressing
Special Equipment
- 1 Blender for salad dressing
Ingredients
- 1/2 cup millet uncooked
- 7/8 cup filtered water
- drizzle extra virgin olive oil
- 2 ounces spinach, washed
- 2 ounces arugula, washed
- 1/3 cup zucchini, sliced thin about 1/4 of a zuccini
- 1 roma tomato sliced thin
- 2 tablespoons green onion sliced thin
- 1 avocado pitted and diced
- 1/4 cup chévre
- 1/2 cup chickpea seed crackers
- sea salt to taste
- freshly cracked black pepper
- 1 cup roasted tomato dressing
Instructions
- Prepare the Millet: Place the half cup of millet, ⅞ cup of water, drizzle of olive oil and pinch of salt and pepper in a small saucepan and bring to a boil. Turn down to a low simmer and cover with a lid. Cook for 15 minutes, until the water is absorbed and the millet is tender.
- Spread the millet out on a plate or baking sheet to cool off quickly.
- Assemble the Salad: Wash 2 ounces each of spinach and arugula, slice ⅓ cup zucchini, 1 roma tomato and 2 tablespoons green onions, and dice an avocado.
- Combine all the ingredients in a bowl, along with the ¼ cup chévre and ¼ cup chickpea seed crackers. Toss well with the desired amount of roasted tomato vinaigrette and serve immediately.
Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.
Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.