Blueberry Arugula Salad with Honey-Lemon Dressing

Name: Blueberry Arugula Salad with Honey-Lemon Dressing
Prep time: 20 min
Cook time: 8 min
Yield: 6 serving
Ingredients: For the dressing:; 1 ½ tablespoons lemon juice; 1 small clove garlic; ⅛ teaspoon sea salt; 2 tablespoons honey; ¼ cup extra virgin olive oil; freshly ground black pepper; For the almonds:; ½ cup sliced almonds; 1 tablespoon honey; 1 teaspoon melted butter; ½ teaspoon extra virgin olive oil; ⅛ teaspoon sea salt; FOR THE SALAD:; 5 ounces baby arugula; 1 ½ cups fresh blueberries; 2-3 ounces goat cheese*; ½ cup sweet almonds

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Prep Time
20 mins
Cook Time
20 mins
Servings
6
Calories
224 kcal
Course
Salad

Blueberry Arugula Salad with Honey-Lemon Dressing

Brielle Kelley

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This simple salad is sure to please any palate and is amazingly versatile. Use any type of fruit and change out the fruit and/or nuts according to the season. The delicious dressing is what ties it all together.

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Ingredients

Servings

For the dressing:
1 ½ tablespoons lemon juice from ½ of a medium-size lemon
1 small clove garlic minced
⅛ teaspoon sea salt
2 tablespoons honey
¼ cup extra virgin olive oil
freshly ground black pepper
For the almonds:
½ cup sliced almonds
1 tablespoon honey
1 teaspoon melted butter
½ teaspoon extra virgin olive oil
⅛ teaspoon sea salt
FOR THE SALAD:
5 ounces baby arugula
1 ½ cups fresh blueberries
2-3 ounces goat cheese*
½ cup sweet almonds

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Instructions

For the almonds, preheat oven to 350˚F.
Place honey, butter, olive oil and almonds in a medium size oven-safe pan. Stir to combine and spread to an even layer.
Bake for 8 minutes or until light golden brown, stirring after the first five minutes.
Turn almonds out onto a sheet of parchment paper and spread out with a spatula. Cool completely, then store in a airtight container.
For the dressing, combine lemon juice garlic and salt in a small bowl. Let sit for about 5 minutes. The lemon juice will soften and mellow the garlic, so be sure to let it sit for this short period.
Add the honey and stir well. Add the olive oil in a slow drizzle, stirring continuously with a small whisk or fork. Taste and if it's too tart add a bit more honey and olive oil. If it's too bland, add a bit more lemon juice. Add freshly ground black pepper, to taste.
For the salad, place arugula in a salad bowl. Add 2 tablespoons of the dressing and toss to coat the leaves.
Scatter the blueberries, goat cheese and almonds over the top. Serve immediately. Pass the extra dressing at the table

Notes

* The goat cheese is a wonderful addition to this salad however I often make it without and it's fabulous. So, if you don't have goat cheese or don't care for it, no problem, the salad will still be wonderful.

Nutrition Information

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Calories 224kcal (11%) Carbohydrates 7.2g (2%) Protein 4.8g (10%) Fat 16.6g (26%) Saturated Fat 3.8g (19%) Polyunsaturated Fat 12.1g Trans Fat 0g Cholesterol 7.2mg (2%) Sodium 141mg (6%) Fiber 2.3g (9%) Sugar 13g (26%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 224 kcal

% Daily Value*

Calories	224kcal	11%
Carbohydrates	7.2g	2%
Protein	4.8g	10%
Fat	16.6g	26%
Saturated Fat	3.8g	19%
Polyunsaturated Fat	12.1g	71%
Trans Fat	0g	0%
Cholesterol	7.2mg	2%
Sodium	141mg	6%
Fiber	2.3g	9%
Sugar	13g	26%