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Recipe: Shredded Kale and Arugula Salad with Pesto Vinaigrette

May 17, 2014
The Greatist Team

A fresh, filling, and freakin’ delicious salad you can make in minutes? Don’t mind if we do! This seasonal recipe came directly from the pros behind the salads worth scheduling meetings around (seriously—we do it all the time) at sweetgreen, the organic, farm-to-table kitchen with 24 locations along the east coast.

Something this good shouldn’t be missed because of geography, so in case there’s not a location near you or you want to save cash by making your own lunch, we scored the chain's much-loved May seasonal salad recipe, along with the formula for the perfect pesto vinaigrette. Check it out, toss it together, and enjoy!

Makes 2 servings

2 cups organic arugula
2 cups organic shredded kale 
4 ounces local mozzarella (sweetgreen gets theirs from Maplebrook Farms in Vermont)
1/2 cup grape tomatoes
1/4 bunch roasted asparagus
1/2 cup raw corn
10 leaves organic basil

For the pesto vinaigrette:
1/2 bunch fresh basil
1/2 clove fresh garlic
1 tablespoon white wine vinegar
4 tablespoons olive oil
Pinch of salt

1. To make the dressing, wash basil and dry thoroughly. Remove leaves from stems.
2. Chop basil. 
3. Peel garlic and smash with the side of the knife and then chop.
4. Place all ingredients for the vinaigrette together in a small bowl and use a fork to whisk until all parts are incorporated.
5. Toss all salad ingredients together and top with sweetgreen's Pesto Vinaigrette.


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