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Support Healthy Circulation — Discover CircO2Leafy greens are one of the most reliable dietary nitrate sources in the kitchen, and this salad makes them the main event. Spinach and arugula form the base, walnuts add crunch and healthy fats, and a fresh citrus vinaigrette ties it together without a drop of bottled dressing.
Ingredient Metrics (Serves 1)
| Ingredient | Quantity |
|---|---|
| Baby spinach | 2 cups (60 g) |
| Arugula | 1 cup (20 g) |
| Cooked chickpeas, rinsed | ½ cup (80 g) |
| Walnuts, roughly chopped | 2 Tbsp (16 g) |
| Orange, segmented | ½ medium |
| Extra-virgin olive oil | 1½ Tbsp (22 ml) |
| Lemon (juice) | ½ lemon |
| Dijon mustard | ½ tsp (2.5 ml) |
| Black pepper | ¼ tsp (1.25 ml) |
Kitchen Preparation Science
- In a small jar, combine the olive oil, lemon juice, Dijon mustard, and black pepper. Seal and shake hard for 15 seconds until the dressing emulsifies into a creamy, pale yellow vinaigrette.
- Toss the spinach and arugula with half the dressing in a large bowl, using your hands to coat every leaf lightly.
- Top with chickpeas, walnuts, and orange segments, then drizzle the remaining dressing over the top.
Kitchen science: Shaking the mustard into the oil and acid creates a stable emulsion — the mustard acts as a binder that keeps the dressing from separating. Dark leafy greens carry the most nitrates when raw, so this salad deliberately skips the pan.
Allergens: Contains tree nuts (walnuts).
Swerve/Alternative Option: Replace the walnuts with 1 Tbsp (8 g) of pumpkin seeds, or swap the chickpeas for 3 oz (85 g) of shredded rotisserie chicken for a higher-protein lunch.