Arugula Salad with Fruit Ale Dressing Recipe | Vegetarian Times Skip to main content

Arugula Salad with Fruit Ale Dressing

This recipe makes a lot of dressing; extra can be stored in a jar in the fridge for up to two months and used on other salads.



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24 oz. fruit-flavored ale, such as UFO Raspberry Hefeweizen
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2 Tbs. maple syrup
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1 Tbs. Dijon mustard
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½ cup olive oil


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1 large bunch arugula (8 oz.), trimmed and washed (4 cups)
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1 Fuji or other sweet red apple, cored and thinly sliced
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¼ cup golden raisins
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¼ cup chopped toasted pecans


1. To make Fruit Ale Dressing: Bring ale to a boil in 2-qt. saucepan. Reduce heat to medium, and simmer 15 to 25 minutes, or until liquid has reduced to 1/2 cup. Cool.

2. Whisk together ale reduction, maple syrup, and mustard. Slowly whisk in oil. Season with salt and pepper, if desired.

3. To make Arugula Salad: toss arugula with 2 Tbs. Fruit Ale Dressing, then garnish with apple, raisins, and pecans.

Nutrition Information: 

2 g
Total Fat: 
9 g
Saturated Fat: 
<1 g
18 g
0 mg
33 mg
3 g
12 g
Serves 4

Comments on this Recipe

I added gorgonzola cheese to this salad, as I am a huge fan of cheese! It added a nice tartness to it. My dressing didn't exactly resemble what the magazine's looked like. It took a bit longer than 25 minutes to reduce the ale. It was, however, liked by my husband and friends and myself!

I made this salad for a work potluck using ZOMBIE KILLER beer. It got such rave reviews I even had guys that aren't big salad fans requesting this recipe!