Arugula and Orchard Fruit Salad
Welcome back to our culinary corner! Today, I’m thrilled to share a refreshing and vibrant salad recipe that perfectly balances the peppery bite of arugula with the sweet, juicy flavors of orchard fruits. This “Arugula and Orchard Fruit Salad” is not only a feast for the eyes but also a delight for the palate, featuring a combination of crisp pears, apples, and a tangy balsamic dressing that ties everything together beautifully. Let’s dive into this simple yet sophisticated salad that’s perfect for any occasion.
Ingredients:
- 5 oz Arugula: The base of our salad, arugula provides a nice peppery flavor that contrasts well with the sweetness of the fruits.
- 1 Pear, cored and sliced: Adds a crisp and juicy texture.
- 1 Apple, cored and sliced: Brings a fresh, sweet crunch.
- ½ Cup Dried Cranberries: Their chewy texture and tartness enhance the overall flavors of the salad.
- ½ Cup Cashews, Toasted: Adds a nutty flavor and crunchy texture.
- ¼ Cup Balsamic Vinegar: The foundation of our vinaigrette, offering a rich and slightly sweet flavor.
- 3 Tablespoons Olive Oil: Helps emulsify the vinaigrette and adds smoothness.
Directions:
- Prepare the Salad Base: In a large bowl, combine the arugula, sliced pear, apple, and dried cranberries. Toss these ingredients gently to mix.
- Toast and Prepare Cashews: Preheat your oven to 350°F (175°C). Spread the cashews on a baking sheet and toast them for 10-15 minutes or until golden. Once cooled, chop half of the cashews into small pieces for a varied texture in the salad.
- Make the Vinaigrette: In a small bowl, whisk together the balsamic vinegar and olive oil until the mixture is well emulsified. This dressing will add a lovely depth of flavor to the salad.
- Combine and Serve: Drizzle the vinaigrette over the salad, ensuring it coats the ingredients evenly. Sprinkle both chopped and whole toasted cashews over the top for an appealing crunch.
Nutritional Information:
- Prep Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
- Calories: 290 kcal per serving
- Servings: 4
This salad is not just a dish; it’s a vibrant blend of flavors and textures that come together in harmony. It’s perfect for a healthy lunch or as a side dish with your favorite main. The combination of sweet fruits, tangy dressing, and crunchy nuts makes this salad a standout that is sure to impress. Enjoy crafting this delightful dish and savor every bite of freshness!
Arugula and Orchard Fruit Salad
- Total Time: 25 minutes
- Yield: 4 1x
Description
This Arugula and Orchard Fruit Salad blends the peppery bite of fresh arugula with the sweet crispness of pear and apple, enhanced by the chewy tartness of cranberries and the nutty crunch of toasted cashews. Drizzled with a simple yet rich balsamic vinaigrette, this salad offers a symphony of flavors that are as delightful to the palate as they are beneficial for health.
Perfect for a quick lunch or as a side dish at dinner, this salad not only satiates your hunger but also provides a visually appealing meal that’s packed with nutrients. Each ingredient adds a layer of complexity, making every bite a fresh experience. Whether you’re looking for a healthy option or a new recipe to add to your culinary repertoire, this salad is sure to impress.
Ingredients
5 oz arugula
1 pear, cored and sliced
1 apple, cored and sliced
½ cup dried cranberries
½ cup cashews, toasted
¼ cup balsamic vinegar
3 tablespoons olive oil
Instructions
In a large bowl, combine arugula, pear, apple, and dried cranberries.
Toast cashews at 350°F for 10-15 minutes until golden, then chop half into small pieces.
For the vinaigrette, whisk balsamic vinegar with olive oil until emulsified.
Drizzle vinaigrette over the salad and sprinkle with chopped and whole toasted cashews.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 290 kcal