Warm Coconut and Arugula Salad Recipe

Ingredients:

• 4 cups arugula leaves, washed
• 2 tbsp coconut oil
• 1 tbsp honey
• 3/4 cup unsweetened shredded coconut
• 1/4 cup sliced almonds
• 1/4 tsp salt
• 1/4 cup dried cranberries

Instructions:

1. Preheat oven to 350°F.
2. In a large bowl, toss the arugula with 1 tablespoon of coconut oil and set aside.
3. In a separate bowl, combine the remaining coconut oil, honey, shredded coconut, sliced almonds and salt.
4. Mix until all ingredients are well combined.
5. Sprinkle the coconut mixture over the arugula and toss well.
6. Spread the salad out onto a large baking sheet.
7. Bake in the oven for 10-12 minutes until the coconut is lightly toasted and the arugula is wilted.
8. Remove from the oven and allow to cool slightly.
9. Gently mix in the dried cranberries and serve warm.

Verdict:

This warm coconut and arugula salad recipe is a unique and delicious take on a classic salad. The combination of toasted coconut, almonds and sweet cranberries paired with the slightly bitter arugula creates a perfect balance of flavors. The warm and crispy texture also adds an extra depth to the dish. This is a perfect side dish to any meal and is easy to prep and serve.

Serving Suggestions:

Serve this warm coconut and arugula salad as a side dish with grilled chicken, steak or fish. It’s also great as a lunch dish alongside a hearty soup or sandwich.