Arugula & Bulgur Caprese

There is something so “summer” about caprese salad. We have posted a number of versions since having the blog and continue that trend today with a spin on this Half Baked Harvest rendition. Tieghan posted this recipe a few years ago and we love the addition of the prosciutto for a salty punch and the bulgur to bulk it up into an entrée. We made a few changes, like adding arugula for some extra greens, but the essence of the recipe stays the same: everything we love about caprese with some added fun ingredients to make this traditional side dish the star of the show.

Arugula & Bulgur Caprese

Makes: 4 servings

Prep Time: 30 minutes Total Time: 40 minutes

Ingredients For The Salad:

  • 8 cups lightly packed arugula
  • 1 1/2 cups bulgur
  • 4 oz thinly sliced prosciutto, ripped into bite sized pieces
  • 1 pint cherry tomatoes, cut in half
  • 1 container bite-sized fresh mozzarella balls

Ingredients For The Dressing:

  • ⅓ cup olive oil 
  • 1 tbs dijon mustard
  • 2 tbs balsamic glaze or balsamic vinegar 
  • 2 tsp honey (use this only if you used balsamic vinegar, not glaze)
  • 1 clove garlic, minced 
  • Salt and pepper to taste

Directions:

  1. Cook the bulgur according to package directions, anywhere from 12 – 30 minutes depending on the type you have purchased. When the bulgur has finished cooking, pour it into a colander to drain any excess water and let it cool.
  2. While the bulgur is cooking make the dressing. Whisk the olive oil -> garlic together in a small bowl. Season to taste with salt and pepper. Set aside.
  3. Make the salad by combining the bulgur, arugula, prosciutto, tomatoes, and mozzarella balls in a large mixing bowl. It’s okay to combine the salad if the bulgur is warm, but if it is scorching hot you’ll want to wait until it cools or rinse it with cool water before combining. Add the dressing over the top and gently mix to combine. Serve immediately.

Arugula Salad: Winter Edition

We know that getting your veggies in during the winter is a feat. If it’s not cooked in a soup, we mostly aren’t interested. To try and break out of these habits, we have really tried to up our salad game this winter. This salad is the wintery cousin of a traditional Cobb Salad. We start with arugula- a peppery lettuce that is a great pairing for richer ingredients. To the arugula we add roasted butternut squash, crispy bacon, toasted pecans, dried cherries, and blue cheese. Topped with our favorite balsamic vinaigrette, this salad is tremendously decadent and delicious. If you are like Tate’s mom and passionately hate blue cheese, goat cheese is a great substitute!

Arugula Salad
Makes: 4 entree salads (6+ side salads)
Prep Time: 25 minutes Total Time: 30 minutes

Ingredients for the Salad:

  • 8 cups arugula
  • 3 cups cubed butternut squash*
  • 4 slices thick cut bacon
  • 1 cup dried cherries
  • 1 cup chopped, toasted pecans
  • 4 oz blue cheese (or cheese of your choice, cut into small chunks)

Ingredients for the Dressing:

  • 1/2 cup avocado oil
  • 1 tbs + 1 tsp dijon mustard
  • 1 tbs + 1 tsp balsamic glaze (any balsamic vinegar will work)
  • 2 cloves garlic, minced
  • Salt and pepper to taste

Directions:

  1. Preheat the oven to 400 degrees.
  2. Spray a cookie sheet with cooking spray and place the butternut squash on 2/3 of the pan. Season well with salt and pepper. Lay the bacon on the remaining 1/3 of the cookie sheet, making sure that nothing overlaps. Put in the oven and cook for 20 minutes, stirring halfway through to coat the butternut squash in some of the bacon fat.
  3. While the squash and bacon are cooking, make the salad dressing. Combine all of the dressing ingredients in a small food processor and mix until well blended. Season with salt and pepper and set aside.
  4. When the butternut squash and bacon have finished cooking, remove from the oven and let cool so that the squash is just warm and not scorching. You don’t want it to wilt the arugula.
  5. Make the salad by layers the arugula, squash, pecans, cherries, and bacon onto a large serving platter. Drizzle the dressing over top and serve immediately.

*Many grocery stores sell pre-chopped butternut squash. You can usually find it in the frozen food section or refrigerated produce section and it makes life MUCH easier!