Stuffed Date and Arugula Salad

stuffed date salad with arugula and radicchio and blue cheese dates

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Stuffed Date and Arugula Salad

This date and arugula salad recipe is a hearty appetizer or side dish that is sweet, salty, savory, and SO delicious. Ready in 20 minutes, this impressive salad is perfect for entertaining, potlucks, or for your next dinner party.

Prep Time20

Cook Time0

Total Time20

Course: Appetizer, Salad, Side Dish

Cuisine: American

Diet: Vegetarian

Servings: 2-cup servings

Calories: 291kcal

Author: Kelly Jensen

Cost: $5

Equipment

Mixing Bowl

Ingredients

For the Salad

5 ounces baby arugula washed and dried
1 cup chopped radicchio
½ cup walnuts chopped
¼ cup red onion sliced
¼ cup dried apricots chopped
10 dates
¼ cup blue cheese

For the Dressing

2 tablespoons olive oil
1 lemon juiced
2 cloves garlic chopped
1 tablespoon Dijon mustard
1 tablespoon honey or pure maple syrup
Salt and pepper to taste

Instructions

In a large bowl , add the chopped arugula and radicchio.
Add in the chopped walnuts, sliced red onion, chopped apricots to the salad.
Make the dressing: in a mixing bowl or a mason jar with a tight lid, add all the dressing ingredients together, and mix well to combine.
Pour the dressing over the salad, and toss well to combine.
Right before serving, halve the dates and remove the pits if you are using unpitted dates. Stuff the date halves with blue cheese.
Top the salad with the stuffed dates, and serve immediately.

Notes

Additions and Substitutions

Add your favorite protein for a heartier meal. Crispy baked tofu with cornstarch, panfried tempeh, or cooked chicken, shrimp, or beef if desired.

For a vegan version, omit the blue cheese or use a plant-based substitute.

Instead of (or in addition to) the dried apricots, you can use more dried fruits like dried cranberries, dried cherries, prunes, or even golden raisins.

Or add in fresh fruit! Fresh apricots, peaches, or strawberries would be excellent in this salad.

Expert Tips

If you have an extra 15 minutes, I highly recommend pickling the red onions first. Add them in a bowl or mason jar with 1 tablespoon sugar, ½ teaspoon salt, and cover with white vinegar. Let them soak and add them to the salad.
Want to meal prep this salad? Make this salad as-is, but don’t toss the dressing with the salad until right before serving.

Nutrition