Arugula Salad Stack with Walnut Herb Crust | Easy Vegan Lunch Idea

Arugula Salad Stack with Walnut Herb Crust | Easy Vegan Lunch Idea

Arugula Salad Stack with Walnut Herb Crust Recipe

An easy vegan lunch idea, this Arugula Salad Stack with Walnut Herb Crust layers a savory nut-and-herb base with creamy lemon spread, juicy tomato and a tall pile of lightly dressed greens. It feels fresh and restaurant-style, but the components are simple: a no-bake walnut crust, a smooth plant-based layer and a bright arugula salad finished with herbs and microgreens.

Servings: 4 small stacks | Prep Time: 25 minutes | Cook Time: 0 minutes | Chill Time: 30 minutes

Ingredients

For the Walnut Herb Crust

• 1 ½ cups (165 g.) raw walnuts

• ½ cup (45 g.) rolled oats

• ¼ cup (15 g.) chopped fresh parsley

• 2 tbsp. (30 ml.) fresh lemon juice

• 1 tbsp. (15 ml.) extra-virgin olive oil

• 1 tbsp. (15 ml.) water, plus more as needed

• 1 tsp. (5 ml.) low-sodium tamari or coconut aminos

• ½ tsp. garlic powder

• ½ tsp. fine sea salt

• Freshly ground black pepper, to taste

For the Creamy Lemon Spread

• ¾ cup (180 g.) plain unsweetened plant-based cream cheese or thick cashew cream

• 1 tbsp. (15 ml.) fresh lemon juice

• 1 tsp. (5 ml.) extra-virgin olive oil

• ½ tsp. Dijon mustard

• ¼ tsp. fine sea salt

• Freshly ground black pepper, to taste

For the Arugula Salad

• 4 cups (80 g.) baby arugula

• ½ cup (10 g.) microgreens or tender sprouts

• ¼ cup (15 g.) chopped fresh parsley

• ½ cup (75 g.) halved cherry tomatoes

• 2 tbsp. (30 ml.) fresh lemon juice

• 1 tbsp. (15 ml.) extra-virgin olive oil

• ½ tsp. (2.5 ml.) maple syrup, optional

• ¼ tsp. fine sea salt

• Freshly ground black pepper, to taste

For Serving

• Extra microgreens

• Lemon wedges

• Freshly ground black pepper

Directions

1. Line a small baking sheet or plate with parchment paper.

2. Make the crust. Add the walnuts, oats, parsley, lemon juice, olive oil, water, tamari, garlic powder, salt and black pepper to a food processor.

3. Pulse until the mixture is finely chopped and holds together when pressed. It should look textured, not smooth. If it feels too dry, add another 1 tsp. (5 ml.) water and pulse again.

4. Divide the mixture into 4 portions. Press each portion into a 3-inch round ring mold or biscuit cutter set on the parchment. Press firmly so each crust holds together. If you do not have a ring mold, shape each portion into a neat round by hand.

5. Chill the crusts for 30 minutes, or until firm enough to lift and plate.

6. Make the creamy lemon spread. In a small bowl, stir together the plant-based cream cheese or cashew cream, lemon juice, olive oil, Dijon mustard, salt and black pepper until smooth.

7. Make the salad. Add the arugula, microgreens, parsley and cherry tomatoes to a medium bowl.

8. In a small bowl, whisk together the lemon juice, olive oil, maple syrup, salt and black pepper.

9. Just before serving, drizzle the dressing over the greens and toss gently. The greens should be lightly coated, not weighed down.

10. Place each walnut herb crust on a small plate.

11. Spread a generous spoonful of the creamy lemon spread over each crust, leaving a little of the crust visible around the edge.

12. Add a few cherry tomato halves over the creamy layer.

13. Pile the dressed arugula salad high on top of each crust. Finish with extra microgreens, black pepper and lemon wedges.

Make It Yours

• For a richer base, replace ¼ cup (25 g.) of the walnuts with raw pecans.

• For a brighter crust, add 1 tsp. finely grated lemon zest.

• For a more savory version, add 1 tbsp. (8 g.) nutritional yeast to the walnut mixture.

• The creamy layer can be made with thick cashew cream, plant-based cream cheese or a firm white bean spread. If using white beans, blend ¾ cup (125 g.) drained cannellini beans with 1 tbsp. (15 ml.) lemon juice, 1 tbsp. (15 ml.) olive oil, 1 small garlic clove and a pinch of salt until smooth.

Kitchen Notes

• The crust should be firm enough to hold its shape but still easy to cut with a fork. Avoid over-processing the walnut mixture or it may become oily.

• Dress the arugula right before serving. If the greens sit too long after dressing, they will soften and lose the tall, fresh look.

• A ring mold gives the cleanest stacked presentation, but hand-shaped rounds work well for a more relaxed plate. Pressing the crust firmly is the key to keeping the stack intact.

Pairs Well With

Serve this salad stack with roasted tomato soup, lentil soup, a chilled cucumber soup, grilled vegetables, roasted potatoes, marinated white beans or a simple grain salad.