Description
A vibrant and refreshing Arugula Herb Salad featuring quick-pickled red onions, a sweet and tangy honey mustard lemon dressing, fresh herbs, crunchy candied pecans, and blueberries. This salad offers a delightful combination of peppery, sweet, and tangy flavors, perfect as a light meal or an elegant side dish.
Ingredients
Quick Pickled Red Onions
- 1 small red onion (halved and sliced into thin slivers)
- 3 tablespoons cider vinegar
- 2 teaspoons sugar
- ⅛ teaspoon salt
Honey Mustard Lemon Dressing
- ½ cup extra virgin olive oil
- 2½ tablespoons honey
- 2 tablespoons apple cider vinegar
- 1 tablespoon grainy Dijon mustard
- 2 teaspoons fresh lemon juice
- ½ teaspoon kosher salt
- ¼ teaspoon fresh ground black pepper
Salad
- 5 ounces baby arugula
- 2½ cups fresh herb leaves
- ½ small head radicchio (torn in bite-size pieces, optional)
- ½ medium seedless cucumber (usually plastic-wrapped)
- 1 cup fresh blueberries
- ¼ cup Easy Candied Pecans (or to taste)
- ¼ cup crumbled goat cheese (optional)
- Pansies or other edible flowers for garnish (optional)
Instructions
- Prepare the Quick Pickled Red Onions: Combine the red onion slices, cider vinegar, sugar, and salt in a medium-size glass jar. Shake well to mix the ingredients. Let the jar sit at room temperature for at least 30 minutes, shaking occasionally. For more vibrant color and flavor, refrigerate for up to 24 hours. Drain the onions well before adding to the salad.
- Make the Honey Mustard Lemon Dressing: In a medium glass jar, combine extra virgin olive oil, honey, apple cider vinegar, grainy Dijon mustard, fresh lemon juice, kosher salt, and black pepper. Shake vigorously until well emulsified. The dressing can be kept at room temperature for several hours, or refrigerated for longer storage. Shake again before serving.
- Assemble the Salad: In a large bowl, combine baby arugula, fresh herb leaves, torn radicchio (if using), and sliced seedless cucumber. Gently toss these ingredients together to mix them evenly. Place the blueberries, candied pecans, crumbled goat cheese (if using), and edible flowers (if using) on top as garnish. Serve the salad with the honey mustard lemon dressing on the side.
Notes
- The quick pickled red onions can be prepared a day in advance for enhanced flavor and color.
- Edible flowers add a beautiful, decorative touch but are optional.
- Use organic or high-quality ingredients like extra virgin olive oil and fresh herbs for the best taste.
- Adjust the amount of honey and vinegar in the dressing to suit your sweetness and tang preference.
- For a vegan version, omit the goat cheese or substitute with a plant-based alternative.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American