Simple Spring Arugula Salad with Lemon Vinaigrette
As the season shifts, embrace the freshness of spring with our Simple Spring Arugula Salad. This refreshing dish blends crisp baby arugula, sweet blueberries, and toasted pistachios, all tossed in a lively lemon vinaigrette. Creamy goat cheese and sharp scallions add depth and texture, making it a perfect complement to a springtime brunch spread. Pair it with a frittata of your choice or enjoy on its own alongside a glass of your favorite white. Simple, elegant, and full of flavor, this salad is a fresh way to celebrate the lighter days ahead.
INGREDIENTS
For the Salad:
- 6 cups baby arugula
- 1 cup fresh blueberries
- 3/4 cup toasted, chopped pistachios
- 3 oz. crumbled goat cheese
- 3 finely sliced scallions
For the Vinaigrette:
- ¼ cup freshly squeezed lemon juice
- ⅓ cup extra virgin olive oil
- 1 garlic clove (frozen or freshly grated)
- 1 tsp. dijon mustard
- ¼ teaspoon sea salt
- Freshly ground black pepper
- 1 teaspoon brown sugar
- ½ tsp. freshly chopped thyme leaves
Prepare:
Whisk together vinaigrette ingredients and evenly coat salad (use as much dressing according to preference; any leftover may be stored and refrigerated up to one week). Toss salad to distribute toppings evenly and finish with freshly ground pepper.
Explore our roundup of tabletop essentials below, perfect for serving this salad and more in effortless style.
