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