We toss peppery arugula with salty feta, crunchy pepita seeds, red onion and an easy honey vinaigrette. We add in grilled blackened salmon and pineapple to make this easy salad hearty and perfect for lunch or dinner.
If using an outdoor grill, preheat to medium high or 425 degrees. If using a grill pan, heat over medium-high. Mix the garlic powder, salt, black pepper, paprika and oregano together in a small bowl. Sprinkle the salmon generously on all sides with the mixture. Reserve 1/2 teaspoon of the rub.
Make sure the grill is clean. Brush with olive oil. Add the salmon skin-side up. Add the pineapple. Cook the salmon until blackened, about 3-4 minutes. Flip and cook another 2-3 minutes until the other side is also blackened (but not burnt). The salmon is done when an instant-read thermometer reaches 130 degrees (for medium rare) or 135-140 degrees (for medium). Grill the pineapple for 2-3 minute or just until it has grill marks, flip and grill on the other side. Chop the pineapple into smaller bite-sized pieces.
While the salmon and pineapple grill, prep the rest of the ingredients and make the dressing. Add the lime juice, honey, dijon, garlic and seasoning to a small bowl. Slowly whisk in the olive oil. Season to taste with salt and pepper.
To assemble the salad. Add arugula to a large serving bowl. Drizzle with a little bit of the dressing. Toss. Season with salt and pepper. Add 1/2 the feta, red onion, pineapple and pepita seeds. Toss. Use.a fork to break off pieces of the salmon. Nestle them on top of the salad. Sprinkle with more feta. Serve!