Jun 09 2026
Restaurants›Alaskan Brewing Public House›Amber Arugula Salad Recipe

Amber Arugula Salad Recipe

Inspired by Alaskan Brewing Public House
Time30m
Serves4

With toasted seeds, Parmesan shavings and an Amber ale vinaigrette

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Ingredients

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Salad Base

Toasted Seeds

Parmesan

Amber Ale Vinaigrette

Method

Salad Preparation

  1. 1

    Prepare the Salad Base

    In a large mixing bowl, combine the arugula, halved cherry tomatoes, diced cucumber, and thinly sliced red onion. Toss gently to mix evenly.

Toasting Seeds

  1. 2

    Toast the Pumpkin Seeds

    In a skillet over medium heat, add the olive oil and pumpkin seeds. Sprinkle with salt. Cook for about 5-7 minutes, stirring frequently, until the seeds are golden and fragrant. Remove from heat and let cool.

Parmesan Preparation

  1. 3

    Shave the Parmesan Cheese

    Using a vegetable peeler or cheese shaver, create thin shavings of Parmesan cheese. Set aside for topping the salad.

Vinaigrette Preparation

  1. 4

    Make the Amber Ale Vinaigrette

    In a small bowl, whisk together the amber ale, red wine vinegar, Dijon mustard, and honey. Gradually add the olive oil while whisking continuously until the dressing is well emulsified. Season with salt and pepper to taste.

Assembly

  1. 5

    Assemble the Salad

    Pour the vinaigrette over the salad base and toss gently to combine. Top with toasted pumpkin seeds and shaved Parmesan cheese.

  2. 6

    Serve

    Serve immediately, enjoying the fresh flavors and textures of the Amber Arugula Salad.

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