No matter the season, I always prefer savory over sweet options! This salad recipe features a flavorful herb vinaigrette and several seasonal ingredients like green onions, fresh chives, and wild arugula. This salad can be adapted to your preferences – dried cranberries, fresh blueberries, chopped cucumber, or roasted summer squash would all be lovely additions.


-Katie Mednick

Serves 4-6 , Prep time 20 min, Cook time 20 min


For the salad:

  • 1 cup dry quinoa, cooked according to package instructions then cooled to room temperature
  • 1 cup chopped almonds, toasted
  • 6 cups of wild arugula
  • 1 cup of chopped cherry tomatoes, or a mix of any of the previously mentioned additions

For the dressing:

  • 1 cup of fresh herbs (I used cilantro, chives, and parsley)
  • ¼ cup olive oil
  • ¼ cup water
  • ¼ cup nutritional yeast
  • 1 large garlic clove
  • 1 tbs miso paste
  • Juice and zest of half a lemon
  • 1 tbs white vinegar


  1. Combine the salad ingredients in a large bowl.
  2. Combine the dressing ingredients in a blender or food processor and blend until smooth.
  3. Dress the salad and enjoy!
Enjoy this flavorful salad in the Spring sunshine! To see what else I have been making, find me at @coconut_katie