Description
Crisp arugula dances with zesty lemon vinaigrette, creating a Mediterranean-inspired salad that sings with freshness. Parmesan shavings and toasted pine nuts add luxurious texture, inviting you to savor each delightful bite of this elegant green masterpiece.
Ingredients
Scale
Main Ingredients:
- 5 ounces (142 grams) arugula
- 1 pear, cored and sliced
- 1 apple, cored and sliced
- ½ cup (75 grams) dried cranberries
- ½ cup (60 grams) toasted cashews
Dressing Ingredients:
- ¼ cup (60 milliliters) balsamic vinegar
- 3 tablespoons (45 milliliters) olive oil
Instructions
- Gather a spacious mixing vessel and combine crisp arugula leaves, thinly sliced pear segments, finely diced apple cubes, and vibrant dried cranberries, ensuring even distribution throughout the salad base.
- Calibrate the oven to 350 degrees Fahrenheit (175 degrees Celsius) and carefully spread whole cashews on a baking sheet, roasting for 10-15 minutes until they develop a rich, golden-brown hue and release a nutty aroma.
- Allow toasted cashews to cool completely, then skillfully chop approximately half of the nuts into smaller fragments, reserving the remaining whole cashews for textural contrast.
- Craft a luxurious vinaigrette by vigorously whisking balsamic vinegar with extra virgin olive oil, blending until the mixture achieves a smooth, harmonious consistency with a glossy appearance.
- Gently drizzle the prepared vinaigrette over the arugula mixture, ensuring each ingredient is lightly coated and infused with the tangy dressing.
- Artfully garnish the salad by sprinkling both the chopped and whole roasted cashews across the top, creating a delightful interplay of textures and adding a satisfying crunch to the final presentation.
Notes
- Toasting cashews brings out their rich, nutty flavor and provides a delightful crunch to the salad.
- Balsamic vinaigrette adds a tangy, sophisticated touch that perfectly complements the sweet and peppery ingredients.
- Mixing fresh fruits like pears and apples creates a delightful contrast with the peppery arugula leaves.
- Dried cranberries introduce a burst of sweet-tart flavor that elevates the entire salad experience.
- Chopping some cashews while leaving others whole offers an interesting textural variation in every bite.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 305 kcal
- Sugar: 22 g
- Sodium: 5 mg
- Fat: 20 g
- Saturated Fat: 2 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 0 mg