Arugula Harvest Salad *Living Kitchen Copycat*

Hi you guys! As you know, we’ve moved to the other side of the world. While it’s absolutely amazing here, I miss my Charlotte eats SO MUCH. Luna’s Living Kitchen, or as it’s called now — “Living Kitchen” — was one of my favorite spots ever. The food was mostly raw, gluten-free, organic/local and was completely vegan, aesthetically appealing and crazy good. I was a HUGE fan of their iced chai, Flying Lucy smoothie, Fire & Brimstone burger, Caesar Salad and this amazing Arugula Harvest Salad.

Introduced my bestie to the Arugula Harvest at Living Kitchen on a day out with our kiddos #momlife

Introduced my bestie to the Arugula Harvest at Living Kitchen on a day out with our kiddos #momlife

The salad is a masterpiece. From the sweet potato spirals to the vibrant purple cabbage crunch and creamy basil cashew cheeze, this bowl of spicy arugula is a perfect light lunch enjoyed on a sunshine-filled summer day.

Or it could even work as an amazing holiday dish thanks to the sweet maple spiced pecans and sweet potato noodles. Can you imagine feeling light and energetic on Thanksgiving instead of heavy and bloated after eating the traditional meal? Sounds so amazing, right? Well, that’s exactly how you’ll feel after treating your body to this bowl of raw, plant-based goodness.

But, don’t take my word for it. Get making and see for yourself, beautiful!

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Arugula Harvest

with maple mustard vinaigrette

Makes 2 big salads

Always stealing Mommy’s food #minime @livingkitchen Charlotte Arugula Harvest Salad

Always stealing Mommy’s food #minime @livingkitchen Charlotte Arugula Harvest Salad

INGREDIENTS

1 container of arugula

1 cup shredded purple cabbage

1 sweet potato, spiralized

1/2 pear, sliced

1 avocado, halved and sliced

1 tablespoon basil cashew cheeze (1 cup soaked cashews, 8 basil leaves, 1-2 tbsp olive oil, 2 tbsp lemon juice, 1 tsp maple syrup, sea salt — whizz in blender/food processor until creamy. Add water slowly and scrape down sides, as needed.)

2 tablespoons pumpkin seeds (pepitas)

maple mustard vinaigrette (2 tbsp dijon mustard, 2 tbsp maple syrup, 2 tbsp extra virgin olive oil)

black sesame seeds, to garnish

candied maple pecans (1/4 cup pecans, 1 tbsp maple syrup, dash of cinnamon, sea salt sprinkle… combine and place in freezer for 10 minutes to firm up. Alternately, if you have a dehydrator spread pecans on a nonstick dehydrator sheet and dehydrate for 24 hours at 115 degrees or until crisp.)

DIRECTIONS

Grab two big bowls. Toss arugula with maple mustard dressing. Separate into two bowls. Add other toppings. And enjoy!

I’d love to hear your thoughts. Have you been to Living Kitchen? What’s your favorite thing to order? Comment below! And tag your beautiful creations @pb_n_Julie on insta! Would love to connect with you xx