Arugula carries a peppery taste. When mixed with sweet candied walnuts, pickled onions, and nutty sheep milk manchego, it’s a match made in salad heaven. Though there are several steps to making the salad, it’s definitely worth it. You can make a big batch of both the onions and walnuts and save for another day.


vegetarian, gluten-free


4 cups arugula

1/3 cup pickled onions

1/3 cup apple, julienned

1/3 cup manchego cheese, diced

1/3 cup candied walnuts

2 tbsp sherry vinegar

1 tbsp walnut oil

1 tbsp olive oil

1 tbsp chopped shallot

1/2 tsp Himalayan sea salt


In a large bowl, combine arugula, onions, apple, cheese, and walnuts. In a small bowl, whisk together vinegar, oils, shallots, and salt. Pour dressing over salad and toss to combine.

Pickled Onions: 1 red onion, sliced 1/2 tsp coconut sugar 1/2 tsp salt 1/4 cup rice vinegar 1/4 cup apple cider vinegar 1/4 cup sherry vinegar 2 small cloves garlic, peeled In a small pot, bring 2 cups of water to a boil. Place onions in a colander. When water comes to a boil, slowly pour water over the onions to soften. In a glass container, add sugar, salt, vinegars, garlic, and onions. Cover and shake to combine. The onions will be ready in about 30 minutes but are better with time. Store in the refrigerator.

Candied Walnuts: 1/3 cup coconut sugar 1/4 cup water 2 tbsp coconut oil 1 1/2 cups walnut halves Combine first 3 ingredients in a large skillet. Bring to boil, whisking for 1 minute. Add walnuts and stir for about 3 minutes. Transfer nuts to parchment-lined baking sheet and allow to cool.