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Arugula Salad with Feta and Molasses

Arugula Salad with Feta and Molasses

We all try to get a healthy dose of greens in our diet on a daily basis, but sometimes the thought of the same salad with the same toppings and dressings stops us from reaching for that healthy lunch option... amiright? 

We’ve discovered molasses is a great way to flavor a salad, a super easy way in fact to dress your salad in multiple ways. Think of how often, and easily, you can use a balsamic glaze. You can do the same with Dukkan Molasses whether by using it as a base for salad dressing, or drizzling it on your salad as a finishing flourish or using it as a glaze. 

To use it as a base for salad dressing, you can combine it with two parts olive oil, one part lemon juice and two tablespoons of molasses. Otherwise, we absolutely love drizzling Dukkan Molasses on a block of feta cheese and then baking it so that the molasses glaze can caramelize as the feta cheese bakes. By adding the molasses baked feta to a bed of greens, you can build a super-healthy, well-rounded and flavorful salad. With crunch from fresh greens such as arugula; softness and saltiness from the baked feta; and sweetness from the molasses, this salad becomes a star of a salad dish. 

We recommend serving this for lunch and adding some chopped almonds on top for an extra punch of protein. If feta is too briny for your palate, you can swap out the process of baking feta with the molasses glaze and instead use mozzarella to dress your arugula greens like you would a caprese salad but use the molasses salad dressing to bring in that beautiful and delicate Dukkan Molasses flavor.







30 minutes




1 block feta cheese

2 cups broccoli 

2 small shallots finely sliced

Olive oil 

Sea Salt

3 tablespoons molasses honey


For the salad: 

1 bag of arugula greens

2 cups cherry tomatoes or heirloom tomatoes sliced 

2 Persian cucumbers 

2 stalks spring onions


Salad dressing:

1/2 cup olive oil

¼ cup apple cider vinegar

Juice of one lemon 

1 tablespoon molasses honey

Pinch of sea salt and pepper to taste


    Step 1:

    Preheat your oven to 400 degrees Fahrenheit. While doing this, you can prepare your salad dressing. Combine ½ cup olive oil, ¼ cup apple cider vinegar, the juice of one lemon, the molasses, and add a pinch of salt and pepper. If you’re mixing your salad dressing in a bowl or jar, give it a whip or a shake and then take out the clove of garlic, we just want a slight hint of garlic in the dressing.


    Step 2:

    Bring a pot of water to boil so you can half boil your broccoli, depending on how crunchy you like it. This will allow them to continue cooking once you get them baking with your feta and attaining a nice crunch. 

    Step 3:

    Lightly oil a baking tray with olive oil and place your feta, sliced shallots and broccoli in the middle. Drizzle some olive oil and salt and pop into the oven. Take a peek in about 7-8 minutes and then drizzle some molasses and make sure your broccoli is coated with the molasses. 

    Step 4:

    Turn the oven to broil for an additional 5 minutes and take it out of the oven when you feel the molasses has crusted and the broccoli has reached a crunchy texture.

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