Description
This vibrant salad combines peppery arugula, sweet cherries, creamy goat cheese, and crunchy toasted seeds, all tossed in a tangy honey-red wine vinaigrette. It’s a harmonious blend of flavors and textures that celebrates the best of summer produce.
Ingredients
Units
Scale
- For the Salad:
- 5 oz (about 5 cups) fresh arugula
- 1 cup fresh sweet cherries, pitted and halved
- 3 oz goat cheese, crumbled
- 2 tablespoons sunflower seeds
- 2 tablespoons pepitas (pumpkin seeds)
- 1 tablespoon sesame seeds
- For the Dressing:
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
Instructions
- Toast the Seeds:
- In a small skillet over medium heat, add 1 teaspoon of olive oil.
- Add sunflower seeds, pepitas, and sesame seeds.
- Cook, stirring occasionally, until the seeds are lightly toasted and fragrant, about 2–3 minutes.
- Remove from heat, season with a pinch of salt, and let them cool.
- COOK.ME
- Country Living
- +1
- COOK.ME
- +1
- Prepare the Dressing:
- In a small bowl, whisk together red wine vinegar and honey.
- Slowly drizzle in the olive oil while whisking continuously until the dressing is emulsified.
- Season with salt and pepper to taste.
- Assemble the Salad:
- In a large salad bowl, combine arugula, cherries, and crumbled goat cheese.
- Drizzle the dressing over the salad and toss gently to combine.
- Sprinkle the toasted seed mixture over the top.
- Serve:
- Serve immediately as a refreshing starter or light main course.
Notes
- For added protein, consider topping the salad with grilled chicken or quinoa.
- If fresh cherries are not available, dried cherries or cranberries can be used as a substitute.
- To make this salad vegan, replace goat cheese with a plant-based alternative.
Nutrition
- Calories: Approximately 220
- Sugar: 8g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg
