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Arugula Salad with Blueberry Vinaigrette and Honey Spiced Macadamia Nuts

Arugula Salad with Blueberry Vinaigrette and Honey Spiced Macadamia Nuts

The ultimate summer salad is here! The Arugula Salad with Blueberry Vinaigrette and Honey Spiced Macadamia Nuts is refreshing, vibrant, and packed with nutrients. With its perfect balance of sweet and savory, it's an ideal dish for any occasion. Make it tonight and wow your guests!
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Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 250
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
  • 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

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

Method
 

  1. Start by making the vinaigrette. In a small saucepan, crush the blueberries using a fork or potato masher until they’re broken down. This releases their juices and flavors. Add in the balsamic vinegar, sugar, lime peel, and cinnamon stick. Bring the mixture to a boil to meld the flavors together.
  2. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 20 minutes. This allows the flavors to deepen and the mixture to thicken slightly. Keep an eye on it to ensure it doesn’t boil over!
  3. When the time is up, remove from the heat and discard the cinnamon stick. Let the mixture cool for a bit before transferring it to the refrigerator for 24 hours. This step is crucial; the longer it sits, the more intense the flavors become.
  4. After cooling, strain the mixture through a fine-mesh strainer into a bowl. Use a wooden spoon to press as much liquid out as possible, ensuring you get every drop of that delicious blueberry goodness.
  5. In a small bowl, combine about 3 tablespoons of the chilled blueberry vinegar, salt, and freshly ground black pepper to taste. Gradually whisk in the extra-virgin olive oil until well combined. This is your dressing!
  6. Now, let’s prepare the macadamia nuts. Preheat your oven to 350 degrees Fahrenheit. In a mixing bowl, combine the whole macadamia nuts, extra-virgin olive oil, honey, ancho chili powder, and a pinch of salt. Stir until all the nuts are well coated.
  7. Spread the coated nuts out on a foil-lined baking sheet in a single layer. Bake for about 6 minutes, then stir them around. Bake for an additional 6 to 7 minutes, but be careful not to burn them! They should be golden brown and fragrant.
  8. While the nuts are baking, prepare the salad. In a large salad bowl, combine the arugula, cucumber, red onion, grape tomatoes, and blueberries. Toss everything gently to mix without bruising the greens.
  9. Once your nuts are ready and cooled, add them to the salad along with crumbled goat cheese. Drizzle with the prepared vinaigrette and give everything a gentle toss to combine. Ensure every ingredient is coated in the dressing for maximum flavor.
  10. Serve immediately and watch as your guests rave about the delicious flavors of this Arugula Salad with Blueberry Vinaigrette and Honey Spiced Macadamia Nuts. Enjoy!

Notes

If you have leftovers, store the salad components separately in airtight containers. This way, the arugula stays crisp.