Fresh Arugula and Berry Salad
Fresh Arugula and Berry Salad
Ingredients
For the Salad
- 5 ounces fresh arugula
- 1 1/2 cups fresh strawberries, hulled and sliced
- 1 cup fresh blueberries
- 4 ounces goat cheese, crumbled
- 1/2 cup pecans, chopped, lightly toasted
- 1/4 cup red onion, very thinly sliced
For the Balsamic Vinaigrette
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the balsamic vinaigrette: In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, Dijon mustard, honey, salt, and freshly ground black pepper until well combined and emulsified. Set aside.
⏱️ 3 min
- 2
If your pecans are not pre-toasted, lightly toast them in a dry skillet over medium-low heat for 3-5 minutes, stirring frequently, until fragrant. Let them cool completely.
⏱️ 5 min
- 3
In a large salad bowl, gently combine the fresh arugula, sliced strawberries, blueberries, thinly sliced red onion, and toasted chopped pecans.
⏱️ 5 min
- 4
Just before serving, drizzle the prepared balsamic vinaigrette over the salad ingredients. Add the crumbled goat cheese. Gently toss the salad to evenly coat with dressing and distribute the cheese.
⏱️ 2 min
- 5
Serve immediately as a refreshing side or light meal.
Kitchen Tools
Nutrition Facts (per serving)
Fresh Arugula and Berry Salad
Ingredients
For the Salad
- 5 ounces fresh arugula
- 1 1/2 cups fresh strawberries, hulled and sliced
- 1 cup fresh blueberries
- 4 ounces goat cheese, crumbled
- 1/2 cup pecans, chopped, lightly toasted
- 1/4 cup red onion, very thinly sliced
For the Balsamic Vinaigrette
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the balsamic vinaigrette: In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, Dijon mustard, honey, salt, and freshly ground black pepper until well combined and emulsified. Set aside.
⏱️ 3 min - 2
If your pecans are not pre-toasted, lightly toast them in a dry skillet over medium-low heat for 3-5 minutes, stirring frequently, until fragrant. Let them cool completely.
⏱️ 5 min - 3
In a large salad bowl, gently combine the fresh arugula, sliced strawberries, blueberries, thinly sliced red onion, and toasted chopped pecans.
⏱️ 5 min - 4
Just before serving, drizzle the prepared balsamic vinaigrette over the salad ingredients. Add the crumbled goat cheese. Gently toss the salad to evenly coat with dressing and distribute the cheese.
⏱️ 2 min - 5
Serve immediately as a refreshing side or light meal.