Blueberry Walnut Arugula Salad

Gratitude makes sense of our past, brings peace for today, and creates a vision for tomorrow
— Melody Beattie
    This is the perfect summer salad when berries are ripe and in season and your greens are fresh!  Blueberries provide high amounts of anti-inflammatory antioxidants which also give a slightly sweet taste when paired with balsamic vinegar.  The toasted walnuts add for a perfect crunch over a bed of peppery arugula.  Enjoy this summer bite!!  INGREDIENTS:     •    1/4 cup walnuts     •    2 Tbsp Extra-Virgin Olive Oil     •    1-2 Tbsp Balsamic Vinegar     •    2 Large Handfuls Arugula (or Spinach)     •    1/4 Red Onion, sliced thin     •    1 cup blueberries, washed  DIRECTIONS:  Toast walnuts and olive oil over medium heat in a skillet.  While walnuts are roasting (~3 minutes) wash your blueberries and add to a large bowl of arugula (or spinach).  Slice you red onion into thin pieces.  Go back to the skillet and add blueberries and balsamic vinegar and stir another 1 minute.  Serve over the bed of greens and enjoy!

 

This is the perfect summer salad when berries are ripe and in season and your greens are fresh!  Blueberries provide high amounts of anti-inflammatory antioxidants which also give a slightly sweet taste when paired with balsamic vinegar.  The toasted walnuts add for a perfect crunch over a bed of peppery arugula.  Enjoy this summer bite!!

INGREDIENTS:
    •    1/4 cup walnuts
    •    2 Tbsp Extra-Virgin Olive Oil
    •    1-2 Tbsp Balsamic Vinegar
    •    2 Large Handfuls Arugula (or Spinach)
    •    1/4 Red Onion, sliced thin
    •    1 cup blueberries, washed

DIRECTIONS:

Toast walnuts and olive oil over medium heat in a skillet.  While walnuts are roasting (~3 minutes) wash your blueberries and add to a large bowl of arugula (or spinach).  Slice you red onion into thin pieces.  Go back to the skillet and add blueberries and balsamic vinegar and stir another 1 minute.  Serve over the bed of greens and enjoy!

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