Toasted Almond & Blueberry Arugula Salad with Goat Cheese + Blueberry Balsamic Vinaigrette
A beautiful blueberry arugula salad packed with super fruits and nuts. Tangy and sweet, it’s finished off with goat cheese and an insanely delicious blueberry balsamic vinaigrette. So fresh and so good!
Servings 4
Ingredients
- 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
Instructions
- In a large bowl add arugula; top with dried apricot, dried cherries, and fresh blueberries. Toss gently.
- 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.
- 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!
- Sprinkle almonds and sunflower seeds over the top of the salad. Place salad into cold bowls and sprinkle on goat cheese if desired. Enjoy!