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Arugula Salad with Blueberry Vinaigrette and Honey Spiced Macadamia Nuts

Arugula Salad with Blueberry Vinaigrette and Honey Spiced Macadamia Nuts

Craving something fresh and vibrant? This Arugula Salad with Blueberry Vinaigrette and Honey Spiced Macadamia Nuts is the perfect dish for warm summer days. The peppery arugula, sweet blueberries, and crunchy macadamia nuts come together in a delightful blend of flavors. It's not just a salad; it's a celebration of summer on your plate!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 8 cups baby arugula
  • ½ cucumber thinly sliced
  • ½ red onion thinly sliced
  • 1 cup grape tomatoes
  • 1 cup fresh blueberries
  • ½ cup goat cheese
  • ½ cup balsamic vinegar
  • ¼ cup sugar
  • several strips lime peel green part only
  • 1 cinnamon stick
  • ½ teaspoon salt
  • to taste freshly ground black pepper
  • ½ cup extra-virgin olive oil
  • 1 cup whole macadamia nuts
  • 2 teaspoons extra-virgin olive oil
  • 1 tablespoon honey
  • ¼ teaspoon ancho chili powder
  • ¼ teaspoon salt

Equipment

  • Frying Pan
  • Baking Sheet
  • Large Pot
  • Peeler
  • Wooden Spoon
  • Whisk
  • Saucepan
  • Mixing Bowl
  • Chef's Knife
  • Oven

Method
 

  1. Start with the vinaigrette. In a small saucepan, gently crush blueberries using a fork or a potato masher. You want to break them down to release their juices. Add balsamic vinegar, sugar, lime peel, and the cinnamon stick. Bring the mixture to a boil over medium heat, stirring occasionally.
  2. Once boiling, reduce the heat to low and cover the saucepan. Let it simmer for 20 minutes. The blueberries will soften, and the flavors will meld beautifully. You might notice a lovely aroma wafting through your kitchen!
  3. After 20 minutes, remove the saucepan from heat. Discard the cinnamon stick and let the mixture cool down. This step is essential, as it allows the flavors to concentrate.
  4. Once cool, strain the mixture into a bowl using a fine-mesh strainer. Be sure to press down on the solids with a wooden spoon to extract as much liquid as possible. You want a smooth, fragrant vinaigrette!
  5. In a small bowl, combine 3 tablespoons of the blueberry vinegar you just made, along with salt and freshly ground black pepper to taste. Gradually whisk in extra-virgin olive oil until emulsified. This will be your dressing.
  6. Now, let’s prepare the honey spiced macadamia nuts. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). In a mixing bowl, combine whole macadamia nuts, extra-virgin olive oil, honey, ancho chili powder, and a pinch of salt. Stir until the nuts are evenly coated.
  7. Spread the coated nuts out on a foil-lined baking sheet in a single layer. Bake for 6 minutes, then stir the nuts to ensure even roasting. Return to the oven and bake for an additional 6 to 7 minutes, being cautious not to burn them. They should turn a beautiful golden brown.
  8. While the nuts are roasting, prepare the salad. In a large salad bowl, combine the baby arugula, cucumber, red onion, grape tomatoes, and the remaining fresh blueberries. Toss gently to mix the ingredients.
  9. When the macadamia nuts are done, let them cool for a minute. Then, sprinkle them over the salad, followed by crumbled goat cheese. This combination adds a delightful crunch and creaminess.
  10. Finally, drizzle the blueberry vinaigrette over the salad just before serving. Toss lightly to coat everything in the delicious dressing. Now, your Arugula Salad with Blueberry Vinaigrette and Honey Spiced Macadamia Nuts is ready to be enjoyed!

Notes

To store leftovers, keep the salad and vinaigrette separate. The salad is best enjoyed fresh, but you can refrigerate it for up to two days.