Easy arugula salad with crunchy root veggie chips, crumbled cashew cheese, and caramelized onions. Perfect for a light autumn lunch or side salad.
Today I left the house at 7 AM in shorts and felt 60 degree breeze hit my bare thighs.
I proceeded to jump into the car and blast the heat and seat heater, because how else do you get warm in September?
It’s definitely starting to feel like fall here in Virginia; colorful leaves cascading off of trees and a definite chill in the mornings and evenings.
With the first “official” day of fall in just a few days, all I can see are shades or sepia and burnt orange and gold.
When I think of fall, I immediately think of ruby-colored root veggies.
How about root veggies in chip form?
You’re going to love this Root Veggie Chip Arugula Salad for a light autumn lunch or side salad this season!
Ever tried putting veggie chips in your salad before?
Once upon a time I decided to have a salad with veggie chips on the side and when the side started to spill over into my greens I let ’em.
The crunch contrasted with leafy greens was both unexpected and addicting.
You’re going to LOVE it.
You need:
- lots of arugula
- cashew cheese (store-bought or homemade), crumbled
- Beet Chips
- Sweet Potato Chips
- caramelized onions
- dressing of choice– you choose!
The salad has the best mix of sweet and salty, drawing from sweet root veggies and caramelized onions and the sea salted veggie chips and cashew nut cheese.
For this recipe, you only need to turn on the oven to make some killer caramelized onions.
Trust me, they’re worth the bake time to add soft texture and a kick of flavor to the salad.
Bare Snacks Beet Chips and Bare Snacks Sweet Potato Chips are the beautiful ruby-toned chips in this bowl.
I always have these in my pantry because they’re just two ingredients– root veggie and sea salt!
Try throwing them in this salad when you’re short on veg and time and want to taste fall in a bowl.
Try out this Root Veggie Chip Arugula Salad for a fun fall salad.
It’s great to throw together at your desk in lieu of takeout or when traveling to dress your greens with more colors!
Add extra protein like chickpeas, lentils, or tofu to make it more substantial or serve it as is for a lighter entree or side salad.
For dressing, I like to go with a simple cold-pressed avocado oil and balsamic vinegar combo or a classic oil-free lemon-tahini.
Be sure to eat your salad right after dressing so the veggie chips don’t get soggy.
For this reason, it’s best to make this salad in single servings and enjoying in the moment!
Enjoy!
If you make this Root Veggie Chip Arugula Salad, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipes like this one to make later.
For more fun fall salads, check out my Autumn Harvest Salad Bowls with Maple Mustard Tahini and Cranberry Apple Kale Walnut Salad with Tempeh Crumbles.
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XO Lauren
Root Veggie Chip Arugula Salad
- Total Time: 25 minutes
- Yield: 1 serving
- Diet: Vegan
Description
Easy arugula salad with crunchy root veggie chips, crumbled cashew cheese, and caramelized onions. Perfect for a light autumn lunch or side salad.
Ingredients
Root Veggie Chip & Arugula Salad
- 1 giant handful of arugula
- 2 TBSP artisan cashew cheese, crumbled
- 1/2 cup Bare Snacks Beet Chips
- 1/2 cup Bare Snacks Sweet Potato Chips
- 1/4 cup caramelized onions (recipe below)
Caramelized Onions
- 1 red onion, peeled and thinly sliced
- drizzle of avocado oil, optional
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Spread the sliced onion on the baking sheet and drizzle with optional avocado oil. Place in the oven and bake for 20-25 minutes, until slightly browned and caramelized. Remove from the oven and set aside.
- To assemble the salad, add the arugula to a bowl and top with crumbled nut cheese, sweet potato and beet chips, and caramelized onions. Drizzle everything with optional dressing of choice- I like a simple cold-pressed avocado oil and vinegar. Serve immediately.
- Prep Time: 5 mins
- Cook Time: 20 mins
- Category: Salad, Side
- Method: Oven Bake
- Cuisine: Vegan, Gluten-Free, Grain-Free
This post is brought to you by Bare Snacks, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!
This looks amazing, love your recipes!
★★★★★
Thanks so much! XOXO