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!!
• 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
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!