Blueberry Arugula Salad with Honey-Lemon Dressing
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Unrated
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Prep Time
20 mins
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Cook Time
8 mins
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Servings
6
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Calories
224 kcal
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Course
Salad
Blueberry Arugula Salad with Honey-Lemon Dressing
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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
- For the dressing:
- 1 ½ tablespoons lemon juice from ½ of a medium-size lemon
- 1 garlic minced, small clove
- ⅛ teaspoon salt sea salt
- 2 tablespoons honey
- ¼ cup extra virgin olive oil
- black pepper freshly ground
- For the almonds:
- ½ cup almonds sliced
- 1 tablespoon honey
- 1 teaspoon butter melted
- ½ teaspoon extra virgin olive oil
- ⅛ teaspoon salt sea salt
- FOR THE SALAD:
- 5 ounces arugula baby
- 1 ½ cups blueberries fresh
- 2-3 ounces goat cheese
- ½ cup almonds sweet
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
Show Details
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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
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