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:

Place all ingredients in a food processor and puree until smooth. Add salt and pepper to taste.
Strain the dressing through a mesh strainer to remove the seeds, if desired.
Serve and enjoy!

To assemble the salad

You can use pre-toasted pecans, or toast them on a rimmed baking sheet in the oven for 8-10 minutes or until fragrant.
Prepare the Fresh Raspberry Balsamic Vinaigrette or use your favorite store bought dressing.
Place the arugula, berries, goat cheese, and toasted pecans in a large bowl. Add just enough dressing to coat and toss gently.
Serve immediately and enjoy!