Perfect for lunch, brunch or dinner. Delicious, fresh and fun too with a sweet, spicy vinaigrette - a double strawberry punch; strawberry jam and fresh strawberries diced into tiny bits, producing sweet heavenliness clinging to each bite. With succulent juicy blueberries just arriving at the market, you'll be wanting to try this out ASAP!
You'll love it, served on its own, for a light, lovely lunch or as a wonderful side salad complementing any type of meat, poultry or seafood. I served it over the weekend with my Strawberry Balsamic Pizza and it was a delightful hit. I have a feeling that if you try it, this just might be the "go-to" salad at your home all summer long! Bon Appétit!
P.S. Did you notice the sunflower seeds? They're sweet, salty and roasted till golden - simply delish, but I do have to warn you about them! When you leave them out to cool, anyone walking by will be sure to sneak one or two, then it's a handful and then another and then well, let's just say you may be eating your salad sans sunflower seeds if you're not watchful! 🙂
Arugula & Blueberry Salad w/ Goat Cheese, Honeyed Sunflower Seeds & Strawberry Vinaigrette
Ingredients for the vinaigrette:
1 clove garlic, crushed
1 teaspoon Dijon mustard
1 teaspoon Sriracha chili sauce
¼ cup rice wine vinegar
3 tablespoons strawberry jam or preserves (I use this simple, delicious, fresh Strawberry Freezer Jam)
½ cup extra virgin olive oil
¼ cup canola oil
freshly ground black pepper, to taste
¼ cup finely chopped fresh strawberries
1 cup sunflower seeds
1 teaspoon butter
1 teaspoon extra virgin olive oil
1 tablespoon honey
½ teaspoon sea salt
Ingredients for the salad:
6-8 cups arugula
¾ cup blueberries
1-2 ounces goat cheese, crumbled
Directions for the vinaigrette:
1. Combine minced garlic, mustard and strawberry jam and Sriracha in a small bowl or glass jar and stir to combine. Slowly add oils in a steady stream while whisking continuously. Add a generous pinch of sea salt and pepper, to taste. Stir in chopped strawberries*.
Directions for the honeyed sunflower seeds:
Preheat oven to 400˚F. Place butter and olive oil in a small cake pan and place in the oven for 1 minute or until butter is melted. Add honey and sunflower seeds and stir to coat. Place in the oven for 10 minutes, stirring halfway through. Remove from oven, sprinkle with sea salt and turn out onto parchment paper or foil that has been sprayed with cooking spray. Allow to cool completely, then store in an airtight container. This recipe will make more than is needed for the salads but, these are also great for snacking!
Directions for the salads:
Arrange arugula on 4 serving plates. Scatter with blueberries and goat cheese. Drizzle with dressing and add a sprinkle of sunflower seeds. Serve immediately. Expect rave reviews!
4 side salad servings
* ~ If you won't be serving the salad right away, wait to add the fresh strawberries. Just before serving, add fresh berries and use dressing within 1-2 days.