This salad makes a great starter for a dinner party or a nice vegetarian main course. The nuts, seeds, and avocado are excellent sources of protein for a vegetarian diet, and a salad course filling. There are a lot of complimenting textures and tastes to make the salad exciting during the fall and winter when greens become scarce.
Makes 4 side servings
5 cups arugula or other mixed greens
2/3 cup walnuts, roughly chopped and toasted
2/3 cup dried cherries
1 large, ripe avocado sliced into large segments
1/2 cup sunflower seeds
1 small package goat cheese
1 bottle of raspberry vinaigrette (an aged balsamic and olive oil is nice too)
- Bring about 1 cup of water to a boil and pour into a bowl with the cherries to rehydrate. Wait until water cools and drain cherries. Pat excess water dry.
- Take goat cheese and divide into four portions; roll each portion into a ball. Put sunflower seeds in a bowl and press each goat cheese ball into the sunflower seeds. It should depress and form a patty shape. Coat all sides the best you can.
- Right before serving, toss the greens with vinaigrette (use a small amount so the lettuce is just coated). Divide onto four plates.
- Top each plate with a few tablespoons of walnuts and cherries. Add segments of avocado.
- Heat a small saute pan on low-medium heat and coat with cooking spray. Put goat cheese patties onto the saute pan until warmed through. This will go quickly, 2-3 minutes. Flip the patties half way through and place on top of the salad. Serve immediately.
Cooking In Red Socks 
Since I ADORE arugula, I’ve made this several times and different ways. Once with dried blueberries and even mango! Love it.