This salad is a great light meal option that features sweet and savory elements. The recipe is vegan, with an optional ingredient for those who eat meat.

Step One: Balsamic Raspberry Drizzle. This should be prepared in advance. There will be more than is needed for this salad so you'll get to enjoy it again.

Press 1/2 cup raspberries through a strainer collecting juice and pulp. Discard seeds.

In a 1 quart saucepan, add balsamic vinegar, strained raspberries, lemon zest and maple syrup.

Over low heat let simmer until volume reduced by 1/2.

Remove from heat, transfer to container and allow to cool. Refrigerate.

Step Two: The Saute

In a frying pan, add olive oil and bring pan to a medium heat.

Add onion. Stir as needed to ensure even cooking.

Not a vegan or vegetarian? Add 1/2 cup diced pancetta as an optional ingredient with the onion when cooking.

When the onion is transparent, but has not yet begun to carmelize, add the basil.

Cook until the onion is well carmelized, with good brown color.

Step Three: Assemble the Salad

In a large salad bowl, add Arugula.

Introduce the saute into the salad bowl, tossing lightly.

Add raspberries, tossing lightly again.

Add balsamic drizzle to salad and serve.