This salad is simplicity at its finest. The peppery bite of arugula finds perfect balanced with sweet blueberries, crispy walnuts, and salty feta. Orange-Dijon Dressing combines bright, citrus flavor with a hint of savory, bringing it all together with every harmonious bite. A suitable partner to all grilled meats, arugula is exceptional when paired with the delicate flavors of anything prepared on a cedar plank.
Baby Arugula with Blueberries and Walnuts
Peppery salad greens with a citrus-sweetened dressing.
Servings: 4
Ingredients
For the Salad:
- 3 cups baby arugula lightly packed
- 2 tablespoons feta cheese
- 1/3 cup Sweetly Spiced Crispy Pecans or Walnuts
- 1/2 cup blueberries
- 1/4 cup Orange-Dijon Dressing (recipe below)
For the Orange-Dijon Dressing:
- 1/4 cup extra-virgin olive oil
- 2 tablespoons flax seed oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons orange juice
- 2 teaspoons minced fresh parsley
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 teaspoon orange zest
- 1/2 teaspoon sea salt
- 1/4 teaspoon pepper
- 1 dash hot sauce
Instructions
- Prepare dressing by mixing the ingredients in a cruet or jar with a lid and shake. Refrigerate for 15 minutes before serving.
- Arrange greens on a plate, sprinkle with walnuts, blueberries, and feta as desired. Dress with Orange-Dijon dressing and serve.
Notes
Yields 1 cup
Flax seed oil is sensitive to light and oxygen, so be careful to keep it refrigerated and a lid on it at all times.
Nutrition
Calories: 301kcal | Carbohydrates: 10g | Protein: 2g | Fat: 28g | Saturated Fat: 4g | Cholesterol: 7mg | Sodium: 405mg | Potassium: 120mg | Fiber: 1g | Sugar: 7g | Vitamin A: 410IU | Vitamin C: 9mg | Calcium: 72mg | Iron: 0.6mg
Shared on the following Blog Hops:
EKat’s Kitchen Friday Potluck
Mom Trends
Real Food Whole Health Fresh Bites Friday
Healthy Home Economist Monday Mania
Hearth & Soul Hop
Real Food Forager Fat Tuesday
Tasty Tuesday