Toasted Almond & Blueberry Arugula Salad with Goat Cheese + Blueberry Balsamic Vinaigrette
Total Time
10 minutes
Prep Time
5 minutes
Cook Time
5 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 6 cups organic arugula or 1-10 oz bag of organic arugula
- 1/2 cup dried cherries
- 1/4 cup dried apricots, finely diced
- 2/3 cup fresh organic blueberries
- 3 tablespoons roasted sunflower seeds
- 3 tablespoons toasted sliced almonds
- goat cheese, for topping
- For the dressing:
- 2 teaspoons low-sugar blueberry or strawberry jam
- 1/2 cup fresh organic blueberries
- 2 teaspoons olive oil
- 1/4 cup balsamic vinegar, plus more if desired
- pinch of salt
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Preparation
Step 1
In a large bowl add arugula; top with dried apricot, dried cherries, and fresh blueberries. Toss gently.
Step 2
Next make the blueberry balsamic vinaigrette by placing jam, blueberries, olive oil and balsamic vinegar into a food processor or blender and pulse to combine. Add a pinch of salt, and if necessary adjust vinaigrette to your liking by adding additional fruit and/or balsamic vinegar.
Step 3
Drizzle some of dressing all over salad and toss gently to combine. I always start with a little bit of dressing and add more if necessary. The trick is to remember that you can always add more, and a little bit goes a long way. You don't want a soggy salad!
Step 4
Sprinkle almonds and sunflower seeds over the top of the salad. Place salad into cold bowls and sprinkle on goat cheese if desired. Enjoy!
Step 5
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