My garden is busting with arugula right now. It’s growing like it’s name – Rocket. I had a Ghost Pumpkin on hand in my cellar from the previous fall and wanted to make a healthy salad for my husband for lunch. Using a grainy mustard to crust a chicken breast adding so much flavor and the addition of quinoa and tart goat cheese rounded out all of the flavors of this beautiful salad.
Adding grapeseed oil to the dressing makes it fruity and not overpowering with a light taste. I have been choosing grapeseed oil over olive oil lately and love how versatile it is to cook with. I hope you’ll give this recipe a shot. It’s packed full of flavor and good for you ingredients!