Blueberry Arugula Salad with Gorgonzola & Roasted Pecans
This arugula based salad is a winner. Bring it to your next gathering for something fresh, bold and sure to please the crowd. The ingredients are simple and the flavors together are incredible. You can change out the fruit depending on the season or add multiple fruits! I love this salad with pears & apples too!
Ingredients
For the Salad:
- 5 ounces baby arugula wild red arugula (Earthbound Brand) and baby arugula are my favorite varieties!
- 1 ½ cups fresh blueberries
- 2-3 ounces gorgonzola or goat cheese*
- ½ cup pecans chopped or whole, roasted if you have time
For the Dressing
- 1 ½ tablespoons lemon juice from ½ of a medium-size lemon
- 1 small minced garlic clove
- 1⁄8 teaspoon sea salt
- ¼ cup extra virgin olive oil or avocado oil
- 2 tablespoons honey
- cracked fresh black pepper
Instructions
- Preheat oven to 350˚F. Chop and spread the pecans on a parchment lined baking sheet. (I typically add them to the oven while its heating up, you don't have to wait for it to reach 350 for them to toast if you're tight on time.) Roast for 8 minutes, then remove to cool. While the pecans are roasting, move on to the dressing.
- For the dressing, add the minced garlic clove, lemon juice and salt to a small jar or bowl. (I like using mason jar with lid for shaking/mixing the dressing later). Let the garlic, lemon and salt sit for about 5 minutes before adding the rest of the dressing ingredients. The freshly squeezed lemon juice will mellow the raw garlic a bit, so let it sit for this short period if you have time.
- For the salad, place arugula in a serving bowl. Add the blueberries, crumbled cheese & cooled-down roasted pecans.
- After the 5 minutes of garlic mellowing time, add the honey and olive oil to the jar. Stir with a fork continuously until combined or shake vigorously with lid. Taste. If it's too tart for your liking, add a bit more honey. If it's too bland, add a bit more lemon juice. Lastly, add freshly cracked black pepper to taste!
- Wait to dress the salad until you're ready to serve. If I'm serving this to a group, I like to lightly dress & toss the salad right before serving. I put the remaining dressing at the table for anyone that wants more! Enjoy!
Notes
- The gorgonzola cheese has a strong flavor that pairs really well with the mild sweetness of blueberries and pecans but goat cheese is also great here. Try to find a block and crumble the cheese fresh if you can!
- This salad is amazing with raw, un-toasted pecans as well. I eat it with raw nuts often but the toasting adds a layer of flavor that is such a treat with the honey dressing.