Strawberry Poppyseed Salad

What are you up to this weekend? We will be hanging in NYC, and loving being back in a busy city. (We just moved from Chicago to our home state, the mitten). The hub had to come here for work all week, and I tagged along. We are both excited for the work part to be done, and the real fun to begin!

In the meantime, here is a dreamily delicious spring salad for your weekend. I will be re-calibrating with this and some asparagus soup when we get home. 



Why we love Arugula 

I am smitten with the pungent, energizing flavor of arugula. It is such a refreshing change of flavor for spring, and contains loads of minerals such as manganese, calcium, magnesium, potassium, and iron. These little gems are what contributes to arugula's peppery, woodsy flavor.  It also stimulates the natural detoxifying enzymes in the body - a perfect green to be munching on in spring.  


1 c. - millet
2 c. - water
6 c. - arugula
2 c. - strawberries, washed and cut 
1 - organic green apples, diced
1/4 c. - walnuts, pecans, or nut of choice, chopped
1 1/2 c. - white beans of choice OR
3/4 pound - local/organic chicken, cooked 


1/4 c. - olive oil
2 T. - apple cider vinegar
1 t. - dijon mustard
1 - garlic clove, minced
1 T. - poppy seeds
1 t. - raw honey
pinch - sea salt


  1. Rinse millet in a strainer under cold running water. Transfer to a pot and lightly toast over medium/high heat, stirring constantly. Add 2 c. water and bring to a boil, reduce to a simmer and cover, 20-25 minutes.
  2. Meanwhile, combine arugula, strawberries, apples, walnuts, and beans or chicken in a large salad bowl. 
  3. Whisk together dressing ingredients. 
  4. Mix millet into the salad and toss with the dressing. Enjoy! 

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