The Zesty Arugula and Orchard Fruit Salad Recipe You’ll Love

Arugula dances with vibrant orchard fruits in this refreshing culinary creation that reinvents simple ingredients into a spectacular dining experience.

Crisp, peppery leaves mingle with sweet, juicy produce, creating a symphony of contrasting flavors and textures.

Seasonal ingredients shine brightest when combined with thoughtful technique and balanced proportions.

Leafy greens provide a robust foundation for the delicate fruit components, offering a nutritious and elegant dish.

Each bite promises a delightful interplay between sharp and mellow notes that awaken the palate.

Sophisticated yet approachable, this salad represents a perfect balance of rustic charm and contemporary cuisine.

Prepare to elevate your meal with a plate that celebrates fresh, wholesome ingredients.

Arugula and Orchard Fruit Salad That Feels Freshly Picked

• Burst with Fresh Flavors: This salad combines peppery arugula with sweet, crisp pears and apples, creating a vibrant taste explosion that dances on your palate with every bite.
• Crunch and Texture Triumph: Toasted cashews add a delightful nutty crunch, contrasting beautifully with the soft fruits and delicate greens, making each forkful an exciting textural experience.
• Quick and Easy Gourmet: In just 20 minutes, you'll craft a restaurant-worthy salad that looks impressive but requires minimal cooking skills, perfect for busy home cooks wanting a sophisticated meal.
• Versatile Seasonal Delight: Adaptable to different seasons and occasions, this salad works as a light lunch, elegant starter, or refreshing side dish that impresses without complicated preparation.

What Makes Up This Peppery and Sweet Salad

• Arugula: Peppery green that adds a sharp, fresh flavor to the salad.
• Pear, Apple: Crisp fruits that provide sweetness and texture contrast.
• Dried Cranberries: Adds a tart and sweet element with chewy texture.

• Cashews: Creamy, rich nuts with a buttery flavor, toasted for extra crunch and depth.

• Balsamic Vinegar: Tangy and slightly sweet liquid that enhances the salad's overall flavor.
• Olive Oil: Smooth, rich base that helps bind the vinaigrette and adds richness.

How to Toss It Without Bruising the Fruit

Step 1: Prepare Produce

Wash and dry arugula leaves, then slice pear and apple into thin, elegant pieces.

Step 2: Toast Crunchy Cashews

• Preheat oven to 350°F
• Spread whole cashews on a baking sheet
• Roast for 10-15 minutes until golden brown
• Remove and let cool slightly

Step 3: Chop Cashews

Cut half of the toasted cashews into small, bite-sized pieces.

Step 4: Create Balsamic Vinaigrette

• In a small bowl, whisk balsamic vinegar
• Slowly incorporate olive oil
• Blend until smooth and well combined

Step 5: Assemble Salad

• Place arugula in a large serving bowl
• Add sliced pear, apple, and dried cranberries
• Drizzle balsamic vinaigrette over the salad

Step 6: Garnish and Serve

Sprinkle both chopped and whole toasted cashews on top of the salad.

Tips for Dressing That Doesn’t Overwhelm

• Toast Cashews Carefully: Watch nuts closely to prevent burning, as they can quickly go from golden to charred in seconds.
• Slice Fruits Thinly: Use a sharp knife to create delicate, uniform fruit slices that blend seamlessly with the arugula.
• Emulsify Vinaigrette Thoroughly: Whisk balsamic and olive oil vigorously to create a smooth, well-combined dressing that coats every ingredient.
• Serve Immediately: Prepare salad just before serving to maintain crisp arugula and prevent fruit from browning.
• Balance Flavors Intentionally: Mix sweet fruits, peppery arugula, and toasted cashews to create a harmonious and complex taste profile.

Storing the Greens Without Wilt

• Refrigerate: Store leftover salad in an airtight container and keep in the refrigerator for up to 2 days. Separate the vinaigrette from the salad to prevent soggy greens and maintain crisp textures.
• Revive: Before serving, gently toss the arugula and fruits at room temperature. Drizzle fresh vinaigrette to refresh the flavors and restore the salad's vibrant taste.
• Avoid Freezing: Do not freeze this salad, as the delicate arugula and fruits will lose their crisp texture and become mushy when thawed.

What Matches the Orchard Notes Perfectly

• Pair with Crisp White Wine: A chilled sauvignon blanc or pinot grigio complements the peppery arugula and sweet fruits, cutting through the tangy balsamic dressing with its bright acidity.
• Match with Soft Goat Cheese: Crumble creamy chèvre over the salad to add a rich, tangy element that balances the sweet fruits and nutty cashews, creating a luxurious texture contrast.
• Serve with Rustic Bread: Grab a crusty sourdough or rustic baguette to soak up the vinaigrette and provide a hearty crunch alongside the light, refreshing salad components.
• Complement with Light Protein: Add grilled chicken or seared salmon to transform this salad into a complete meal, allowing the delicate flavors to shine while providing satisfying protein.

Add-Ins for Arugula and Orchard Fruit Salad

• Mediterranean Melody: Replace arugula with baby spinach and add crumbled feta cheese, swap pear for ripe fig, and incorporate toasted pine nuts instead of cashews.
• Autumn Harvest Blend: Use kale as the base green, include roasted butternut squash cubes, swap dried cranberries for pomegranate seeds, and use walnuts for extra crunch.
• Citrus Zinger: Mix arugula with segments of orange and grapefruit, sprinkle with sunflower seeds, and create a honey-mustard vinaigrette for a brighter flavor profile.
• Smoky Southwest Style: Add grilled corn kernels, replace cashews with pepitas, incorporate black beans, and use a chipotle-lime dressing for a spicy, robust version of the original salad.

Arugula And Orchard Fruit Salad Recipe

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4.7 from 33 reviews

• Total Time: 25 minutes
• Yield: 4 1x

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Description

Succulent arugula dances with crisp orchard fruits in this elegant Mediterranean-inspired salad. Zesty citrus vinaigrette and toasted almonds elevate each refreshing bite you’ll savor with pure culinary delight.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 5 ounces (142 grams) arugula
• 1 pear, cored and sliced
• 1 apple, cored and sliced

Dried Ingredients:

• ½ cup (75 grams) dried cranberries
• ½ cup (60 grams) cashews, toasted

Dressing Ingredients:

• ¼ cup (60 milliliters) balsamic vinegar
• 3 tablespoons (45 milliliters) olive oil

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Instructions

1. Prepare a spacious mixing vessel and delicately layer fresh peppery arugula leaves as the foundational base for this vibrant salad.
2. Carefully slice crisp pear and apple into thin, uniform wedges, ensuring consistent texture and visual appeal throughout the dish.
3. Sprinkle dried cranberries across the greenery, adding bursts of tangy sweetness and rich color contrast.
4. Preheat oven to 350°F (175°C) and arrange whole cashews on a baking sheet lined with parchment paper.
5. Roast cashews for 10-15 minutes, monitoring closely to achieve a golden-brown color and prevent burning, stirring occasionally for even toasting.
6. Once cashews reach desired golden hue, remove from oven and allow to cool slightly.
7. Roughly chop half of the toasted cashews into smaller fragments, reserving some whole nuts for garnish.
8. In a separate small bowl, craft the vinaigrette by whisking balsamic vinegar and extra virgin olive oil until the mixture becomes smooth and emulsified.
9. Gently drizzle the prepared vinaigrette over the salad, ensuring even distribution of the dressing.
10. Garnish the salad by sprinkling both chopped and whole toasted cashews across the top, creating a delightful textural contrast.

Notes

• Quickly toast cashews at 350°F to enhance their nutty flavor and add a delightful crunch to the salad.
• Select ripe, firm pears and apples for the best texture and sweetness in this refreshing dish.
• Chop half the cashews for even distribution and keep some whole for visual appeal and different textures.
• Whisk balsamic vinegar and olive oil thoroughly to create a smooth, well-blended vinaigrette.
• Choose fresh, peppery arugula as the base to provide a zesty contrast to the sweet fruits and nuts.
• Sprinkle dried cranberries for a burst of tartness and additional color to the salad.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Lunch, Appetizer
• Method: Roasting
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 295 kcal
• Sugar: 17 g
• Sodium: 95 mg
• Fat: 22 g
• Saturated Fat: 3 g
• Unsaturated Fat: 19 g
• Trans Fat: 0 g
• Carbohydrates: 24 g
• Fiber: 4 g
• Protein: 6 g
• Cholesterol: 0 mg