California Pizza Kitchen Quinoa & Arugula Salad recipe featured in the San Diego Union-Tribune

Quinoa, arugula salad from CPK

By Chris Ross | 5:21 p.m. May 4, 2016

In March, California Pizza Kitchen rolled out its new “Next Chapter” menu with an emphasis on using fresh, seasonal produce. There are new mains on the menu, including Roasted Garlic Chicken With Seasonal Vegetables, a wild-caught Hearth-Roasted Halibut with butternut squash farro, grilled asparagus and baby kale, and a Fire-Grilled Ribeye served with roasted fingerling potatoes and wild arugula salad. Learn more about the new menu or find a nearby restaurant by visiting www.cpk.com.

Here’s a recipe for one of CPK’s popular salads. Since the chain’s own Champagne vinaigrette is a secret recipe, substitute a favorite vinaigrette of your own. If you like, add a protein to make this an entree salad; at the restaurants, you can choose to add grilled chicken breast, grilled shrimp or sautéed salmon.

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