Featured Recipe: Arugula Citrus Salad (Gluten Free, Vegan)

Featured Recipe: Arugula Citrus Salad (Gluten Free, Vegan)

A super-satisfying salad that stands up great on its own, or when paired with this month’s detox-approved vegan baked beet burgers!
Prep Time30 minutes
Total Time30 minutes
Course: Salad
Cuisine: Raw Vegan, Vegan
Servings: 4 Servings



  • 6 Cups Baby Arugula
  • 1 Bulb Fennel (Thinly sliced on the bias)
  • 1 Medium Orange (Segmented)
  • 1 Medium Grapefruit (Segmented)
  • 7 Radishes (Small, Thinly sliced)
  • 3 stalks Green Onion (Thinly sliced on the bias)
  • 2 tbsp Hemp Seeds


  • 0.25 Cup “Filsinger’s” Apple Cider Vinegar
  • 0.33 Cup "Sarafino" Extra Virgin Olive Oil
  • 2 tsp Dijon Mustard
  • 4 tsp “Canadian Heritage Organics” Maple Syrup
  • 1 tbsp Fresh Thyme
  • Sea Salt to taste
  • Black Pepper to taste


  • Prep all of the salad ingredients and combine in a bowl.
  • In a separate bowl, whisk together all of the dressing ingredients and pour over your salad prior to serving.


Each Serving Contains:
288 calories; 6 g protein; 21 g total fat (0 g trans fat); 24 g total carbohydrates (17 g of sugar); 110 mg sodium (With no salt added)