Lykkers, this vibrant and satisfying salad brings together bold flavors and nutritious ingredients in a way that’s both easy to prepare and delightful to enjoy. It’s ideal for springtime meals and quick lunches, combining spicy, sweet, tangy, and savory notes in perfect harmony.

The key ingredient here—dried fruit—not only adds a pleasant sweetness but also enhances the overall flavor balance. Let’s explore how to prepare this colorful and nourishing dish!

Ingredients and Nutritional Harmony

Fresh, nutrient-rich greens:

Arugula is a flavorful leafy vegetable that belongs to a powerful family of green vegetables. Its slightly peppery taste makes it a lively base for the salad while offering health-supportive compounds.

Natural dried fruit:

Choose naturally dried apricots, which are darker in color, a sign they haven’t been treated with artificial enhancers. Their chewy texture and natural sweetness complement the salad’s savory ingredients without overwhelming them.

Seeds with multiple benefits:

Mixed seeds like sesame, sunflower, and pumpkin add crunch, nutritional value, and a toasty aroma. Lightly toasting them enhances their flavor and makes them more digestible.

Aged cheese for a savory boost:

Aged sheep’s cheese adds a firm texture and intense flavor that contrasts beautifully with the fruit and greens. It also increases the overall richness of the dish without requiring large amounts of added salt.

Zesty lemon:

Both juice and zest of fresh lemon brighten the dish and add depth to the dressing. Use an untreated, organically grown lemon to safely use its peel.

Flavor-infused oil:

Olive oil infused with chili provides just enough kick to elevate the flavor of the salad without overpowering the other ingredients.

Ingredients (Serves 4)

- 1 small chili pepper

- 10 dried apricots (unsulfured, naturally dark)

- 2 tablespoons mixed seeds (sesame, sunflower, and pumpkin)

- 1 untreated organic lemon

- 150 g aged sheep's cheese

- 150 g cleaned arugula

- Olive oil

- Pinch of salt

Step-by-Step Preparation

Step 1: Prepare the flavored oil

Finely chop the chili and mix it with 3–4 tablespoons of olive oil. Let it sit for a few minutes while preparing the other ingredients to allow the flavors to blend.

Step 2: Dice the dried fruit

Cut the dried apricots into small cubes. This ensures even distribution throughout the salad, so each bite has a touch of sweetness.

Step 3: Toast the seeds

Place the mixed seeds in a dry skillet over low heat. Stir gently for 3–4 minutes until they release a light aroma and begin to darken slightly. Set aside to cool.

Step 4: Handle the lemon

Wash the lemon thoroughly and dry it. Grate a small amount of the peel, being careful not to include the bitter white part. Squeeze out 3–4 tablespoons of juice and set both aside.

Step 5: Prepare the cheese and greens

Create small flakes from the aged cheese. Break the arugula into smaller pieces with your hands to keep it fresh and avoid bruising.

Step 6: Combine the main ingredients

In a large mixing bowl, gently toss the arugula, apricots, cheese flakes, and toasted seeds until well mixed. Divide evenly into four serving bowls.

Step 7: Make the dressing

In a small jar, combine the chili-infused oil with the lemon juice, zest, and a small pinch of salt. Close the jar and shake vigorously to create a smooth, slightly spicy emulsion.

Step 8: Dress and serve

Drizzle the dressing over each salad bowl just before serving. The mix of textures and flavors will be fully brought to life with this final touch.

Final Thoughts

This spicy arugula salad is a simple yet delicious dish that balances bold flavor with natural ingredients. Perfect for springtime meals or light dinners, it showcases how dried fruit, fresh greens, and aged cheese can come together to form something special without needing complicated methods or artificial flavoring. Lykkers, this is a salad to savor and share—fresh, colorful, and full of life.