Sep 09 2026
Restaurants›Pizzeoli Wood Fired Pizza›Arugula Salad Recipe

Arugula Salad Recipe

Inspired by Pizzeoli Wood Fired Pizza
Time25m
Serves4

Lemon Agave Dressing + Organic Baby Arugula + Baetje Farms Goat Cheese + Pickled Onion + Pepitas + Dried Tart Cherries

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Ingredients

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Salad

Lemon-Agave Dressing

Quick Pickled Red Onion (makes extra; optional)

Method

Quick Pickled Red Onion (if not using store-bought)

  1. 1

    Pickle onion

    Place thinly sliced 1/2 small red onion in a small jar or bowl. Add 3 tbsp white wine vinegar, 3 tbsp warm water, 1 tsp granulated sugar, and 1/4 tsp fine sea salt. Stir to dissolve sugar and salt, press onion under the liquid, and let sit at least 15 minutes at room temperature (or up to 2 hours refrigerated). Drain excess liquid before using.

Lemon-Agave Dressing

  1. 2

    Whisk dressing

    In a small bowl or jar, combine 2 tbsp fresh lemon juice, 1 tbsp agave nectar, 1/2 tsp Dijon mustard, 1/2 tsp apple cider vinegar, 1/2 tsp minced garlic, 1/4 tsp fine sea salt, and 1/8 tsp freshly ground black pepper. While whisking (or with the jar lid on), slowly drizzle in 3 tbsp extra-virgin olive oil until the dressing is emulsified and slightly thickened. Taste and adjust: add more lemon for acidity, agave for sweetness, or salt to season.

Salad Assembly

  1. 3

    Toast pepitas

    Heat a small skillet over medium heat. Add 1 oz pepitas and toast, stirring frequently, 2–3 minutes until fragrant and just starting to brown. Remove from heat and let cool.

  2. 4

    Combine salad components

    Place 5 cups organic baby arugula in a large mixing bowl. Add 1 oz dried tart cherries and the drained pickled red onion (use about 3 tbsp). Crumble 3 oz Baetje Farms goat cheese over the greens.

  3. 5

    Dress and toss

    Pour about half of the Lemon-Agave Dressing over the salad (reserve extra to finish at the table). Gently toss the greens with tongs or salad servers until leaves are evenly coated but not soggy. Add more dressing to taste if needed.

  4. 6

    Finish and season

    Scatter the toasted pepitas over the dressed salad. Season with 1 tsp coarse sea salt (or to taste) and 1/2 tsp freshly ground black pepper, distributing evenly. If desired, crumble a little more goat cheese on top and drizzle remaining dressing sparingly.

  5. 7

    Serve

    Transfer to a serving platter or individual plates and serve immediately so arugula stays crisp.

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