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I've served this Blueberry Arugula Salad with Honey-Lemon Dressing several times lately and everyone seems to love it. I have a feeling you will too!
I've been making the super simple salad dressing just about forever. I almost always make it up fresh, since it takes less than five minutes to put together, and tastes best that way. I never measured the ingredients before, just made it as I went; one clove garlic, a squeeze of lemon, a pinch of salt, a drizzle of honey and olive oil and a grind of black pepper. Take a little taste, tweak it a bit till it's just right. I've had so many people ask for the recipe, I decided to measure and record, so here it is!
I've used this dressing with a zillion combination of ingredients. This time I had some beautiful baby arugula, plump, sweet blueberries and package of creamy goat cheese. I'd purchased a huge bag of sliced almonds at Costco and decided to add my Sweet Roasted Almonds to this Blueberry Arugula Salad with Honey-Lemon Dressing. The almonds are another super simple recipe that adds lots of pizzazz to any salad and also makes an extremely addictive snack.
I would suggest using today's recipe as template. I like to call it a "Little Black Dress Recipe". It's like the quintessential little black dress in the fashion world. You can dress it up or down, simple or fancy, it's always in style. Same with this salad; change the lettuce to bib or butter, baby spinach, field greens or whatever looks the prettiest and freshest at the market. Switch out the blueberries to whatever's in season - strawberries would be delicious or raspberries, peaches, plums or pears. Substitute Feta or Blue for the goat cheese and add some sliced red onion or diced bell pepper. The dressing will taste great with any of these and the almonds? Well, let's just say these buttery honey-glazed almonds are the pearl necklace or crème de la crème to any salad! Even these could be changed out for walnuts, pecans, pistachios, cashews ........... you name it!!
Of course with delicious blueberries just coming into season, you may want to keep this Blueberry Arugula Salad with Honey-Lemon Dressing exactly like it is. You'll have a winner, that's for sure!
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- For the 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 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 almonds
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For the almonds, preheat oven to 350˚F.
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Place honey, butter, olive oil and almonds in a medium size oven-safe pan. Stir to combine and spread to an even layer.
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Bake for 8 minutes or until light golden brown, stirring after the first five minutes.
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Turn almonds out onto a sheet of parchment paper and spread out with a spatula. Cool completely, then store in a airtight container.
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For the dressing, combine lemon juice garlic and salt in a small bowl. Let sit for about 5 minutes. The lemon juice will soften and mellow the garlic, so be sure to let it sit for this short period.
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Add the honey and stir well. Add the olive oil in a slow drizzle, stirring continuously with a small whisk or fork. Taste and if it's too tart add a bit more honey and olive oil. If it's too bland, add a bit more lemon juice. Add freshly ground black pepper, to taste.
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For the salad, place arugula in a salad bowl. Add 2 tablespoons of the dressing and toss to coat the leaves.
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Scatter the blueberries, goat cheese and almonds over the top. Serve immediately. Pass the extra dressing at the table
* The goat cheese is a wonderful addition to this salad however I often make it without and it's fabulous. So, if you don't have goat cheese or don't care for it, no problem, the salad will still be wonderful.
Mimi Rippee says
Not only is this salad delicious, but it’s just so darn pretty!
Susan M Thomsen says
Hi Chris,
I am wanting to make this salad for guests this Friday night (It looks and sounds delicious!) and am wondering what main dish and sides of yours that you would recommend that I serve with it.
Thanks!
Susan
Chris Scheuer says
Hi Susan, we love that salad!
Regarding your question, it would be really nice with the Marry Me Chicken - https://thecafesucrefarine.com/marry-me-chicken/
or this: https://thecafesucrefarine.com/skillet-lemon-rosemary-chicken-and-farro/
or this: https://thecafesucrefarine.com/easy-date-night-prosciutto-wrapped-chicken-breasts/
I would just serve some warm bread with it like this brioche: https://thecafesucrefarine.com/easy-no-knead-brioche-bread/
or this artisan bread: https://thecafesucrefarine.com/ridiculously-easy-rosemary-bread/
Hope that helps!
Lisa W Hill says
Made this for dinner tonight, just as you've written it. So delicious. The candied almonds. Fresh blueberries. And I happened to have a honeyed goat cheese in the fridge. Was perfect with the baby arugula/spinach mix i had. Thanks for a tasty and unique arugula salad recipe and honey vinaigrette! (I've signed up for your emailed recipes)
Chris Scheuer says
Yay! So happy you enjoyed it. Welcome to The Café, Lisa!
Claire Van Allen says
Made this salad to bring to a dinner party and again was not disappointed in one of your recipes. The flavours were great together.
Suzi says
This salad is absolutely delicious! The flavors are wonderful together. Each time I've made this for guests, I am asked to share the recipe.. Love it! Thanks!
Chris Scheuer says
Thanks so much Suzi, I really appreciate you taking the time to leave a comment. We love this salad too, one of those simple pleasures of life!
Karen C says
This salad has become a regular in our home. My husband and I love it and so does everyone else I have shared it with. The ingredient combination is amazing. I am picking my own garden arugula now, as it finally got big enough to pick. Love it!
Sally says
This was fantastic! We just added dried cherries, pine nuts and some sunflower sprouts. The dressing is so good. Thank you!
Chris Scheuer says
Thanks for your sweet comment Sally! And I like your additions, they sound yummy!
Kaelii says
This recipe looks wonderful! So excited to try it. BUT I'm just wondering if I could replace the goat cheese with another type of cheese and still pair really nice with the other flavors?
Chris Scheuer says
Thanks Kaelin,
I think a French Feta would be nice. It's creamy and not too brine-y.
Heather says
I found this site while searching the web for chopped salads. I've been a vegetarian for a long time and am always looking for ways to switch up my meals without relying on heavy foods, like pasta.. I can't wait to try this and the Mexican Chopped Salad recipe! I just can't decide which one to try first.!!
Chris Scheuer says
Hi Heather,
Hope you enjoy this as much as we do 🙂
amy free says
Yay for a fun new twist on my summer salads! Cant wait to try this combo… probably for dinner tonight!! xoxo
Chris Scheuer says
Love you Amy and miss you!! I'm so happy for you though to be a reunited family!!