Tropical Arugula Salad

A Few Words…

Have you ever used arugula in your salads? Years ago I had an arugula salad, but it was so bitter that I just assumed that this was how it supposed to taste and never wanted to have it again. But, while I was shopping, I saw fresh arugula and decided to try it again.

So delicious and much different than what I tasted years ago!

This salad is so colourful and I love the different textures incorporated in the salad!

Remember, if you don’t want to use cooked farro or wheat berries in your salad, you can always switch it up and add cooked quinoa!

So yummy!

Tropical Arugula Salad

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  • Baby arugula (enough for how many people you are serving)
  • 2–3 handfuls of shredded white cabbage
  • 2–3 handfuls of shredded red cabbage
  • 2 carrots, grated
  • 1 cup red grapes
  • 1 cup cooked farro, wheat berries or soft berries (you can used cooked quinoa too)


  • 1/2 cup mayonnaise (I use Hellmann's 1/2 the fat mayo)
  • 1/4 cup apple cider vinegar
  • 1/4 cup pineapple juice
  • 2 tbs. brown sugar

Put all the dressing ingredients in a bowl and whisk together until smooth. Transfer to a container and leave in the fridge until ready to use.

Put all the salad ingredients in a bowl; add more if you need a larger salad. Add dressing as needed, and toss so that everything is coated.

To cook the grains:
Put 1 cup wheat berries into a saucepan and add three cups of water to it. Bring to a boil, reduce the heat to simmer and cover. Ready in 30–40 minutes. The cooked grain should be chewy, but not tough. When done, drain and toss with 1 tsp. of olive oil and a pinch of salt. Make ahead of time so that the grains are cooled before adding them to the salad.