Cherry Almond Arugula Salad Recipes

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CHERRY-ALMOND-ARUGULA SALAD



Cherry-Almond-Arugula Salad image

Arugula has a peppery bite that works well with sweet dried cherries, smoky almonds and creamy goat cheese.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 8

Number Of Ingredients 12

8 oz ciabatta bread, cut into 1-inch cubes (about 5 cups)
1 tablespoon olive oil
1/4 cup plus 1 teaspoon olive oil
2 tablespoons cider vinegar
1 tablespoon honey
1 teaspoon country-style Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
8 cups arugula
1/2 cup dried cherries
1/2 cup chopped smoked almonds
1/2 cup crumbled chèvre (goat) cheese (2 oz)

Steps:

  • Heat oven to 450°F. In large bowl, place bread cubes. Drizzle with 1 tablespoon oil; toss to coat. Spread bread cubes in single layer on ungreased cookie sheet. Bake about 10 minutes or until toasted.
  • In small bowl, mix dressing ingredients with whisk.
  • In large bowl, toss arugula, cherries, almonds and croutons. Drizzle dressing over salad; toss to coat. Sprinkle with cheese.

Nutrition Facts : Calories 240, Carbohydrate 25 g, Fat 2 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 310 mg

CHERRY, ALMOND, AND HERB SALAD



Cherry, Almond, and Herb Salad image

Provided by Aida Mollenkamp

Categories     side-dish

Time 10m

Yield 3 to 4 servings

Number Of Ingredients 9

1/4 cup sliced almonds, toasted
1/4 cup roughly chopped fresh mint leaves
2 tablespoons roughly chopped fresh cilantro leaves
5 ounces washed and dried lamb's lettuce, stemmed (aka corn salad or mache)
2 tablespoons olive oil
1 tablespoon white wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup dried tart cherries

Steps:

  • In a small skillet, toast the sliced almonds until just browned; set aside.
  • Combine the herbs and lettuce in a bowl and toss to combine; set aside.
  • In a separate bowl, whisk together oil and vinegar and season well with salt and pepper. Drizzle dressing over salad and toss to coat. Taste, adjust seasoning as needed. Top with the cherries and almonds and serve immediately.

ARUGULA SALAD WITH WHITE TRUFFLE OIL, MARCONA ALMONDS AND SHAVED PARMESAN



Arugula Salad with White Truffle Oil, Marcona Almonds and Shaved Parmesan image

Provided by Food Network

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons freshly squeezed lemon juice
2 teaspoons Dijon mustard
Kosher salt and freshly ground black pepper
6 tablespoons extra-virgin olive oil
5 ounces arugula, thick stems trimmed
1/3 cup roasted, salted Marcona almonds
1/3 cup golden raisins
White truffle oil, for drizzling
1/3 cup Parmesan cheese shavings

Steps:

  • Whisk together the lemon juice, mustard and some salt and pepper in a large bowl; slowly whisk in the olive oil.
  • Add the arugula, almonds and raisins and toss gently to coat. Transfer to a serving platter. Drizzle with the truffle oil, scatter the Parmesan on top and serve.

ARUGULA, CHERRY AND GOAT CHEESE SALAD



Arugula, Cherry and Goat Cheese Salad image

This salad was inspired by a dish billed as Cherries and Goat Cheese on the menu at Westside Tavern in Los Angeles. Even if you're not inclined to add fruits like blueberries and cranberries to salads, this combination could change your mind. Even sweet cherries have a tart edge to them, and the combination of their sweet/tart flavor and juicy but firm texture with the pungent arugula, creamy goat cheese and crunchy nuts works very well.

Provided by Martha Rose Shulman

Categories     easy, quick, salads and dressings

Time 5m

Yield 4 servings.

Number Of Ingredients 9

1 6-ounce bag baby arugula
16 cherries, halved and pitted
Scant 1/4 cup pistachios or almonds, (about 1 ounce), lightly toasted and chopped
1 tablespoon chopped fresh tarragon
1 tablespoon sherry vinegar
1 teaspoon balsamic vinegar
Salt and freshly ground pepper
3 tablespoons extra virgin olive oil
2 ounces goat cheese, crumbled

Steps:

  • Combine the arugula, cherries, half the nuts and the tarragon in a large bowl.
  • Whisk together the vinegars, salt and pepper and olive oil. Toss with the salad. Arrange on a platter, sprinkle the goat cheese and remaining pistachios over the top, and serve.

Nutrition Facts : @context http, Calories 202, UnsaturatedFat 12 grams, Carbohydrate 9 grams, Fat 17 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 262 milligrams, Sugar 6 grams

ARUGULA, GRAPE, AND ALMOND SALAD WITH SABA VINAIGRETTE



Arugula, Grape, and Almond Salad with Saba Vinaigrette image

Provided by Suzanne Goin

Categories     Salad     Side     Thanksgiving     Vegetarian     Almond     Arugula     Fall     Healthy     Low Cholesterol     Grape     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 11

1/2 pound seedless red or purple grapes
1 tablespoon minced shallot
1 tablespoon (or more) Sherry vinegar
1/4 teaspoon kosher salt plus more for seasoning
1/4 cup extra-virgin olive oil
1 tablespoon saba or aged balsamic vinegar plus more for drizzling
Freshly ground black pepper
1/2 pound arugula (about 8 cups)
1/4 pound Roncal, Manchego, or Pecorino cheese, shaved with a peeler
3/4 cup salted, roasted Marcona almonds, coarsely chopped
Ingredient info: Saba is available at specialty foods stores and ilmercatoitaliano.net. Marcona almonds can be found at natural and specialty foods stores and latienda.com.

Steps:

  • Finely chop 7 grapes; transfer to a small bowl. Cut remaining grapes in half; transfer to another small bowl and set aside. Using a fork, mash chopped grapes in bowl into a purée. Stir in shallot, 1 tablespoon Sherry vinegar, and 1/4 teaspoon salt and let sit for 5 minutes. Whisk in oil and 1 tablespoon saba. Season vinaigrette to taste with salt, pepper, and more Sherry vinegar, if desired. DO AHEAD: Vinaigrette and halved grapes can be prepared 8 hours ahead. Cover and chill vinaigrette and grapes separately. Bring vinaigrette to room temperature and rewhisk before continuing.
  • Combine arugula and halved grapes in a large bowl; drizzle with vinaigrette and season with salt and pepper. Toss salad to coat. Arrange salad on chilled dinner plates, dividing evenly. Scatter cheese and almonds over. Drizzle salads with more saba.

ARUGULA, GOLDEN CHERRIES, MARCONA ALMONDS AND PARMIGIANO-REGGIANO



Arugula, Golden Cherries, Marcona Almonds and Parmigiano-Reggiano image

Provided by Mindy Fox

Categories     Salad     Cheese     Dairy     Fruit     Leafy Green     Nut     Vegetable     Vegetarian     Dinner     Lunch     Parmesan     Cherry     Tree Nut     Almond     Arugula     Summer     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 7

1/2 pound fresh cherries, pitted, or 2 cups frozen pitted cherries, thawed and drained
1/2 pound baby or wild arugula
2 ounces Parmigiano-Reggiano or Grana Padano cheese, thinly shaved (3/4 cup)
1/2 cup Marcona almonds, coarsely chopped
3 tablespoons very good extra-virgin olive oil
1 tablespoon white wine vinegar
Flaky coarse sea salt and freshly ground black pepper

Steps:

  • Cut the cherries in half lengthwise and place in a large serving bowl. Add the arugula, cheese and almonds. Drizzle with the oil and vinegar, crush a few generous pinches of salt over the top and season generously with pepper. Toss to combine. Taste and adjust the seasoning, if necessary.

ARUGULA SALAD WITH ALMONDS AND PARMESAN



Arugula Salad with Almonds and Parmesan image

Enjoy this simple salad of peppery arugula, crunchy almonds, and salty Parmesan as an appetizer or side salad.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 5m

Number Of Ingredients 7

1/3 cup toasted natural almonds
3 tablespoons extra-virgin olive oil
2 teaspoons fresh lemon juice
2 teaspoons balsamic vinegar
Coarse salt and ground pepper
1 bunch arugula (1/2 pound), trimmed
1/3 cup shaved Parmesan (1 ounce), plus more for serving

Steps:

  • In a large bowl, combine almonds, oil, lemon juice, and vinegar; season with salt and pepper. Add arugula and Parmesan and toss to coat. Serve topped with more Parmesan.

Nutrition Facts : Calories 213 g, Fat 19 g, Fiber 2 g, Protein 7 g

ARUGULA AND ALMOND SALAD WITH DRIED CRANBERRIES



Arugula and Almond Salad With Dried Cranberries image

Make and share this Arugula and Almond Salad With Dried Cranberries recipe from Food.com.

Provided by Mom2Eight

Categories     Vegetable

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 11

8 cups fresh baby arugula
1 medium red onion, finely sliced
1/2 cup toasted slivered almonds
1/2 cup dried cranberries
1/4 cup balsamic vinegar
1/2 cup extra virgin olive oil
1 garlic clove, peeled and smashed
1 teaspoon Dijon mustard
1 teaspoon salt
1 pinch sugar
fresh ground black pepper

Steps:

  • Begin by making the vinaigrette. Combine the vinaigrette ingredients in a mixing bowl and whisk together until the sugar and salt are dissolved. Add the olive oil in a thin stream while whisking until vinaigrette is emulsified.
  • Now prepare the salad. In a large bowl, toss the arugula, sliced red onion, toasted almonds and cranberries. Dress with balsamic vinaigrette just before serving and toss gently to coat everything. Divide amongst plates and serve immediately.

Nutrition Facts : Calories 345.7, Fat 34.2, SaturatedFat 4.3, Sodium 608, Carbohydrate 8.7, Fiber 3.2, Sugar 3.2, Protein 4.3

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