Arugula salad with plantains, pistachios and feta cheese

I created this salad by complete accident. I had a craving for a good-hearty salad one afternoon, but didn’t have much on hand. If I lost you at "craving a salad" stick with me, this one is worth hearing about.

Anyhoo, the only ingredients I had in the refrigerator at the time were arugula and feta cheese, well that's boring! So, I grabbed the one ripe plantain I had and by the grace of God I found an untouched container of pistachios in my son's lunchbox - score!  Somehow I was able to create a deliciously satisfying salad. 


  • 5 oz. arugula washed and dried
  • 2 tbsp. pistachios (shelled)
  • 1 plantain sliced and cooked (see cooking instructions below)
  • 2 tbsp. feta cheese
  • juice of 1 lemon or lime
  • juice from 1/2 an orange
  • 2 tbsp. olive oil


  1. Place arugula in a large bowl.
  2. Season with salt and pepper.
  3. Toss to make sure the leaves are well coated.
  4. Add pistachios, toss again
  5. Pour juice from the lemon and orange on top of salad, toss then add oil olive and toss once more.
  6. Place plantain slices on top and sprinkle with feta. 

    Note: You can build up this salad by adding sliced avocado, tomatoes, sliced red bell peppers and fresh cilantro - Sadly, I had none of that on the day I craved a salad.  

Cooking a plantain. Typically plantains are fried (that's the right way to do it), but for this salad and as a quick and easy method, I bake them.

  1. Preheat oven to 400°F.
  2. Coat a nonstick cookie sheet with cooking spray.
  3. Peel the plantain.
  4. Cut each plantain on the diagonal into 1/2 inch slices.
  5. Arrange in single layer, season with salt, and drizzle with olive oil
  6. Bake, for 10-15 minutes, until plantains are golden brown and very tender.