Roasted Blueberry Arugula Salad (Printable)
Vibrant blend of roasted blueberries, peppery arugula, creamy goat cheese, and crispy almonds with balsamic vinaigrette.
# List of ingredients:
→ Roasted Blueberries
01 - 1 cup fresh blueberries
02 - 1 tsp olive oil
03 - 1/2 tsp honey
04 - Pinch of sea salt
→ Almond Crunch
05 - 1/2 cup sliced almonds
06 - 1 tbsp maple syrup
07 - Pinch of sea salt
→ Salad Base
08 - 5 oz fresh arugula
09 - 2 oz goat cheese, crumbled
10 - 1/4 small red onion, thinly sliced
→ Balsamic Vinaigrette
11 - 2 tbsp extra-virgin olive oil
12 - 1 tbsp balsamic vinegar
13 - 1 tsp Dijon mustard
14 - 1 tsp honey
15 - Salt and freshly ground black pepper, to taste
# Steps:
01 - Preheat the oven to 400°F.
02 - Toss blueberries with olive oil, honey, and a pinch of salt. Spread on a parchment-lined baking sheet. Roast for 10–12 minutes, or until the blueberries just begin to burst. Let cool slightly.
03 - In a small bowl, toss sliced almonds with maple syrup and a pinch of salt. Spread on a separate parchment-lined baking sheet. Bake for 5–7 minutes, stirring once, until golden and fragrant. Let cool and break into clusters.
04 - In a small jar, combine olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper. Shake well to emulsify.
05 - In a large bowl, combine arugula, roasted blueberries, red onion, and half of the almond crunch. Drizzle with vinaigrette and toss gently to coat.
06 - Plate the salad. Top with crumbled goat cheese and the remaining almond crunch. Serve immediately.
# Expert Advice:
01 -
- The warm roasted blueberries create little pockets of sweet jamminess that perfectly balance the peppery arugula
- That maple almond crunch stays surprisingly crisp and adds the most satisfying texture to every bite
02 -
- The blueberries continue to soften as they cool, so do not roast them too long or they will turn mushy
- That almond crunch can go from perfect to burnt in seconds, so set a timer and watch closely
03 -
- Use parchment paper for both roasts to save yourself scrubbing time later
- Let the almonds cool completely on the baking sheet so they crisp up as they cool