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