Description
A refreshing summer salad featuring arugula, feta, and blueberries, perfect for a light side dish.
Ingredients
Scale
- 1 cup (120 g) pecans
- 2 T (30 g) brown sugar
- 2 tsp (10 ml) water
- Pinch of Kosher salt
- 5 oz (140 g) baby arugula
- 9 oz (255 g) blueberries
- 1 cup (150 g) crumbled feta cheese
- 1/3 cup (80 ml) olive oil
- 1/3 cup (80 ml) white balsamic vinegar
- 1 lemon, juiced (about 2 tablespoons of juice)
- 1 T (15 ml) honey
- 3/4 tsp (5 g) Kosher salt
- Fresh ground pepper to taste
Instructions
- Make the Vinaigrette: Start by whisking together the olive oil, white balsamic vinegar, honey, Kosher salt, and fresh ground pepper in a medium sized bowl. Mix until the ingredients emulsify into a cohesive dressing. Be cautious not to overdo it with the vinegar to maintain a balanced flavor.
- Toast the Walnuts: Place the pecans in a nonstick skillet over medium heat. Stir occasionally for a few minutes until they are golden and fragrant. This step intensifies their flavor and adds crunch, so watch them closely to avoid burning.
- Assemble the Salad: In a large serving bowl, toss together the baby arugula, blueberries, crumbled feta cheese, and the toasted pecans. Enjoy the vibrant colors blending together which creates a lively mix. Keeping the salad un-dressed until serving helps maintain the freshness of the greens.
- Dress Right Before Serving: Just before you are ready to serve the salad, gently drizzle the vinaigrette over the salad and give it a light toss to combine. The aroma of the dressing will complement the salad beautifully. Timing is crucial, as dressing the salad too early may cause the greens to wilt.
Notes
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 2 days, but the salad is best enjoyed fresh.
- Expert Tips: For an extra flavor kick, toast the pecans in a nonstick pan. If using walnuts instead, follow the same toasting instructions. Fresh lemon juice, about two tablespoons, brightens the dish; avoid using bottled lemon juice. If the vinaigrette turns out too tangy, balance it with a little more honey or olive oil.
- Reheating Instructions: This salad is not meant to be reheated; serve it chilled or at room temperature for the best experience.
- Serving Suggestions: Serve alongside grilled chicken for a complete meal or enjoy with a crisp white wine for a refreshing pairing. Adding some crusty bread on the side makes for a satisfying light lunch.
- Recipe Variations: Replace pecans with toasted almonds or add some grilled chicken for extra protein. Incorporating avocado can add creaminess to the salad.
- Ingredient Notes: Look for vibrant, crisp baby arugula leaves to really bring the salad to life. Fresh blueberries are preferred for optimal flavor, but frozen can work if necessary. For the vinaigrette, a high-quality extra virgin olive oil improves the taste drastically. If you cannot find white balsamic vinegar, substitute it with apple cider vinegar and balance it with a hint of honey.
Nutrition
- Calories: n/a
- Sugar: n/a
- Sodium: n/a
- Fat: n/a
- Saturated Fat: n/a
- Unsaturated Fat: n/a
- Trans Fat: n/a
- Carbohydrates: n/a
- Fiber: n/a
- Protein: n/a
- Cholesterol: n/a