Blueberry Arugula Salad with Honey Lemon Dressing

This simple salad is sure to please any palate and is amazingly versatile. Use any type of fruit and change out the fruit and/or nuts according to the season.

  • For the dressing:
  • 1 ½ tablespoons lemon juice from ½ of a medium-sized lemon
  • 1 small clove garlic minced
  • ⅛ teaspoon sea salt
  • 2 tablespoons honey
  • ¼ cup extra virgin olive oil
  • freshly ground black pepper
  • For the almonds:
  • ½ cup sliced almonds
  • 1 tablespoon honey
  • 1 teaspoon melted butter
  • ½ teaspoon extra virgin olive oil
  • ⅛ teaspoon sea salt
  • For the salad:
  • 5 ounces baby arugula
  • 1 ½ cups fresh blueberries
  • 2-3 ounces goat cheese*
  • ½ cup sweet almonds
YIELD: 6 servings
COURSE: Salads and Dressings
CUISINE: American
Prep Time: 20 min
Cooking Time: 8 min
Total Time: 28 min
  1. For the almonds, preheat oven to 350˚F.
  2. Place honey, butter, olive oil and almonds in a medium-size oven-safe pan. Stir to combine and spread to an even layer.
  3. Bake for 8 minutes or until light golden brown, stirring after the first five minutes.
  4. Turn almonds out onto a sheet of parchment paper and spread out with a spatula. Cool completely, then store in an airtight container.
  5. For the dressing, combine lemon juice garlic and salt in a small bowl. Let sit for about 5 minutes. The lemon juice will soften and mellow the garlic, so be sure to let it sit for this short period.
  6. Add the honey and stir well. Add the olive oil in a slow drizzle, stirring continuously with a small whisk or fork. Taste and if it's too tart add a bit more honey and olive oil. If it's too bland, add a bit more lemon juice. Add freshly ground black pepper, to taste.
  7. For the salad, place arugula in a salad bowl. Add 2 tablespoons of the dressing and toss to coat the leaves.
  8. Scatter the blueberries, goat cheese and almonds over the top. Serve immediately. Pass the extra dressing at the table.