Summer Berry Arugula Salad

Prep Time:

10 Minutes

Cook Time:

10 Minutes

Serves:

4 Servings

Level:

Easy

About the Recipe

I came across this lovely recipe this past Summer of 2017 and is a GUEST RECIPE of Flavor the Moments.

It is described as sweet, savoury and tossed in a fresh raspberry balsamic vinaigrette and is a salad you’ll be excited to eat! The contrast of flavours and textures with the creamy tangy goat’s cheese, toasted pecan and a raspberry dressing to die for! A recipe I shall be doing time and time again - perfect as a starter!

Ingredients

Ingredients

For the Salad


1/2 cup blueberries


1/2 cup blackberries, halved


1/2 cup strawberries, sliced


½ cup (about 3 ounces) goat cheese, crumbled (may substitute with feta cheese)


½ cup pecan pieces, toasted*


Bag of Rocket, rinsed and drained



For the Fresh Raspberry Balsamic Vinaigrette


1 cup fresh raspberries


3 tablespoons extra virgin olive oil


1 tablespoons balsamic vinegar


2 tablespoons pure maple syrup


1 teaspoon dijon mustard


1 teaspoon fresh lemon juice


1/4 teaspoon kosher salt, plus more to taste


1/8 teaspoon freshly ground black pepper

Preparation

METHOD


To make the dressing:

  1. Place all ingredients in a food processor and puree until smooth.   Add salt and pepper to taste.

  2. Strain the dressing through a mesh strainer to remove the seeds, if desired.

  3. Serve and enjoy!

To assemble the salad

  1. You can use pre-toasted pecans, or toast them on a rimmed baking sheet in the oven for 8-10 minutes or until fragrant.

  2. Prepare the Fresh Raspberry Balsamic Vinaigrette or use your favorite store bought dressing.

  3. Place the arugula, berries, goat cheese, and toasted pecans in a large bowl.    Add just enough dressing to coat and toss gently.

  4. Serve immediately and enjoy!