Arugula Salad with a Lime Maple Vinaigrette
Arugula Salad with a Lime Maple Vinaigrette
Ingredients
For the Salad
- 4 cups fresh spinach
- 4 cups fresh arugula
- 1 cucumber, sliced into rounds
- 1 cup blueberries, rinsed
- 1 cup blackberries, rinsed
- 1 mango, peeled and sliced
- 2 corn on the cob, husked and cut into 2 pieces each
- 1 avocado, sliced
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Lime Maple Vinaigrette
- 1/4 cup olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon maple syrup
- 1 1/2 tablespoons lime juice, from 1/2 lime
- 1/4 teaspoon salt
For the Candied Pecans
- 1/2 cup pecans
- 1/2 teaspoon turmeric
- 1 tablespoon maple syrup
- 1/8 teaspoon salt
For Grilling Corn
- 1 tablespoon butter
Instructions
- 1
Prepare the salad components: Slice the cucumber into thin rounds. Rinse the blueberries and blackberries under cold water. Husk the corn on the cob, then cut each cob into two pieces. Peel and slice the mango into wedges. Slice the avocado.
⏱️ 10 min
- 2
Make the Lime Maple Vinaigrette: In a small mason jar or bowl, combine the olive oil, balsamic vinegar, maple syrup, lime juice, and salt. Whisk vigorously until all ingredients are well combined and emulsified.
⏱️ 3 min
- 3
Prepare the Candied Pecans: Place a small saucepan over medium heat. Add the pecans, turmeric, maple syrup, and salt. Stir continuously with a spatula until the pecans are evenly coated and appear lightly toasted and candied, about 3-5 minutes. Remove from heat and set aside.
⏱️ 5 min
- 4
Grill the Mango: Heat a cast iron skillet over medium-high heat. Once hot, add the sliced mango pieces. Grill for 2-3 minutes per side, or until char marks appear and the mango is slightly softened. Remove from the skillet and transfer to a small bowl.
⏱️ 5 min
- 5
Grill the Corn: Add the butter to the hot cast iron skillet. Once melted and bubbling, place the cut corn on the cob pieces into the skillet. Grill, turning occasionally, for 7-10 minutes, or until charred and cooked through. Remove from the skillet and set aside.
⏱️ 10 min
- 6
Assemble the Salad: In a large serving bowl, combine the fresh spinach and arugula. Add the sliced cucumber, rinsed blueberries, and blackberries. Pour the prepared lime maple vinaigrette over the greens and berries. Toss gently to combine all ingredients and coat them with dressing.
⏱️ 4 min
- 7
Arrange the grilled corn pieces, grilled mango slices, and avocado slices artfully on top of the salad. Season with freshly ground black pepper to taste. Finally, sprinkle the candied pecans over the top of the salad. Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Arugula Salad with a Lime Maple Vinaigrette
For the Salad
- 4 cups fresh spinach
- 4 cups fresh arugula
- 1 cucumber, sliced into rounds
- 1 cup blueberries, rinsed
- 1 cup blackberries, rinsed
- 1 mango, peeled and sliced
- 2 corn on the cob, husked and cut into 2 pieces each
- 1 avocado, sliced
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Lime Maple Vinaigrette
- 1/4 cup olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon maple syrup
- 1 1/2 tablespoons lime juice, from 1/2 lime
- 1/4 teaspoon salt
For the Candied Pecans
- 1/2 cup pecans
- 1/2 teaspoon turmeric
- 1 tablespoon maple syrup
- 1/8 teaspoon salt
For Grilling Corn
- 1 tablespoon butter
Instructions
- 1
Prepare the salad components: Slice the cucumber into thin rounds. Rinse the blueberries and blackberries under cold water. Husk the corn on the cob, then cut each cob into two pieces. Peel and slice the mango into wedges. Slice the avocado.
⏱️ 10 min - 2
Make the Lime Maple Vinaigrette: In a small mason jar or bowl, combine the olive oil, balsamic vinegar, maple syrup, lime juice, and salt. Whisk vigorously until all ingredients are well combined and emulsified.
⏱️ 3 min - 3
Prepare the Candied Pecans: Place a small saucepan over medium heat. Add the pecans, turmeric, maple syrup, and salt. Stir continuously with a spatula until the pecans are evenly coated and appear lightly toasted and candied, about 3-5 minutes. Remove from heat and set aside.
⏱️ 5 min - 4
Grill the Mango: Heat a cast iron skillet over medium-high heat. Once hot, add the sliced mango pieces. Grill for 2-3 minutes per side, or until char marks appear and the mango is slightly softened. Remove from the skillet and transfer to a small bowl.
⏱️ 5 min - 5
Grill the Corn: Add the butter to the hot cast iron skillet. Once melted and bubbling, place the cut corn on the cob pieces into the skillet. Grill, turning occasionally, for 7-10 minutes, or until charred and cooked through. Remove from the skillet and set aside.
⏱️ 10 min - 6
Assemble the Salad: In a large serving bowl, combine the fresh spinach and arugula. Add the sliced cucumber, rinsed blueberries, and blackberries. Pour the prepared lime maple vinaigrette over the greens and berries. Toss gently to combine all ingredients and coat them with dressing.
⏱️ 4 min - 7
Arrange the grilled corn pieces, grilled mango slices, and avocado slices artfully on top of the salad. Season with freshly ground black pepper to taste. Finally, sprinkle the candied pecans over the top of the salad. Serve immediately.
⏱️ 3 min