Description
A bright and peppery salad featuring fresh arugula, toasted walnuts, creamy goat cheese, and a tangy balsamic dressing.
Ingredients
Scale
- 4 cups arugula
- 1/2 cup walnuts, toasted
- 1/2 cup goat cheese, crumbled
- 1/2 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- Preparation: If walnuts are not toasted, warm a dry skillet over medium heat and toast them for 3–5 minutes, stirring often, until fragrant and lightly browned. Cool briefly and roughly chop if desired. Wash and dry the arugula, halve the cherry tomatoes, and thinly slice the red onion. Crumble the goat cheese.
- Mixing: In a small bowl, whisk together the olive oil, balsamic vinegar, a pinch of salt, and a few grinds of black pepper until combined and slightly glossy.
- Combining: In a large bowl, add the arugula, toasted walnuts, crumbled goat cheese, cherry tomatoes, and red onion. Pour the dressing over the salad.
- Finishing: Toss the salad gently so the dressing coats the leaves without crushing the cheese. Taste and adjust salt and pepper. Serve immediately so the arugula stays crisp and the walnuts remain crunchy.
Notes
Serve immediately for the best texture and taste. For a main-course salad, consider adding grilled chicken or roasted salmon.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 6g
- Sodium: 350mg
- Fat: 67g
- Saturated Fat: 10g
- Unsaturated Fat: 50g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 20mg