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Arugula Blueberry Salad Recipe
An exceptionally refreshing starter salad‚ peppery arugula is balanced by juicy fresh fruit and a succulent pomegranate dressing.
INGREDIENTS6 cups (packed) Baby Arugula |
DIRECTIONSIn a large bowl, toss together the arugula, mint leaves, almonds, nectarine slices, and blueberries. In a small bowl, combine the olive oil, apple cider vinegar, agave nectar, pomegranate powder, salt, and pepper. Whisk together vigorously until dressing has emulsified. Just before serving, spoon on as much dressing as desired into the salad bowl (start with 3-4 tablespoons) and gently toss, adding more dressing if desired. Extra dressing will keep for 1 week covered and refrigerated. Submitted by: Julie Morris | Luminberry |
An exceptionally refreshing starter salad‚ peppery arugula is balanced by juicy fresh fruit and a succulent pomegranate dressing.
Ingredients
6 cups (packed) baby arugula
¼ cup fresh mint leaves, torn
¼ cup slivered almonds
2 nectarines, pitted and thinly sliced
1 cup blueberries
2 Tbsp. olive oil
2 Tbsp. apple cider vinegar
1 Tbsp. agave nectar
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2 Tbsp. Navitas Organics Pomegranate Powder
½ tsp. sea salt
½ tsp. ground black pepper
Directions
In a large bowl, toss together the arugula, mint leaves, almonds, nectarine slices, and blueberries.
In a small bowl, combine the olive oil, apple cider vinegar, agave nectar, pomegranate powder, salt, and pepper.
Whisk together vigorously until dressing has emulsified. Just before serving, spoon on as much dressing as desired into the salad bowl (start with 3-4 tablespoons) and gently toss, adding more dressing if desired.
- Extra dressing will keep for 1 week covered and refrigerated.