Spring and summer are perfect seasons for fresh, vibrant salads, and this Fresh Blueberry Arugula Salad with Sweet Honey-Lemon Glaze is an absolute must-try. It combines the peppery bite of arugula with the sweet juiciness of blueberries, the tangy creaminess of goat cheese, and the crunch of sweet roasted almonds, all brought together with a delightful honey-lemon dressing. Whether you’re looking for a light lunch, a side dish for dinner, or something to impress at a potluck, this salad has it all.
Ingredients
For the Honey-Lemon Dressing:
- 1 ½ tablespoons lemon juice (from ½ of a medium-size lemon)
- 1 small clove garlic, minced
- ⅛ teaspoon sea salt
- 2 tablespoons honey
- ¼ cup extra virgin olive oil
- Freshly ground black pepper
For the Sweet Roasted Almonds:
- ½ cup sliced almonds
- 1 tablespoon honey
- 1 teaspoon melted butter
- ½ teaspoon extra virgin olive oil
- ⅛ teaspoon sea salt
For the Salad:
- 5 ounces baby arugula
- 1 ½ cups fresh blueberries
- 2-3 ounces goat cheese
- ½ cup sweet roasted almonds
Directions
Prepare the Almonds:
- Preheat your oven to 350°F (175°C).
- Combine the ingredients: In a small pan, mix together ½ cup sliced almonds, 1 tablespoon honey, 1 teaspoon melted butter, ½ teaspoon extra virgin olive oil, and ⅛ teaspoon sea salt. Stir until the almonds are well-coated.
- Bake: Spread the almond mixture evenly on a baking sheet lined with parchment paper. Bake for 8 minutes, stirring halfway through to ensure even toasting. Once done, remove from the oven and let cool.
Make the Dressing:
- Combine the base ingredients: In a small bowl, mix 1 ½ tablespoons lemon juice, 1 minced small clove of garlic, and ⅛ teaspoon sea salt. Let it sit for 5 minutes to mellow the garlic.
- Add honey: Stir in 2 tablespoons of honey.
- Whisk in olive oil: Gradually whisk in ¼ cup extra virgin olive oil until the dressing is well emulsified.
- Adjust flavors: Taste the dressing and adjust with more honey or lemon juice as needed. Season with freshly ground black pepper.
Assemble the Salad:
- Dress the arugula: In a large salad bowl, toss the 5 ounces of baby arugula with 2 tablespoons of the honey-lemon dressing.
- Add the toppings: Top the arugula with 1 ½ cups fresh blueberries, 2-3 ounces crumbled goat cheese, and ½ cup of the sweet roasted almonds.
- Serve: Serve the salad immediately, with extra dressing on the side.
Nutrition Information
- Prep Time: 15 minutes
- Cooking Time: 8 minutes
- Total Time: 23 minutes
- Servings: 8
- Calories: 224 kcal per serving
This salad is not only a feast for the eyes but also a burst of flavors and textures in every bite. The fresh blueberries add a burst of sweetness, while the roasted almonds bring a satisfying crunch. The creamy goat cheese perfectly complements the peppery arugula, all tied together with the honey-lemon dressing. It’s light, refreshing, and packed with nutrients – a perfect addition to any meal.
Enjoy this delightful salad on a sunny day, and savor the symphony of flavors and the joy of fresh, wholesome ingredients.