Best Cherry Almond Arugula Salad Recipes

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

Ingredients

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

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

Ingredients

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, 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

Ingredients

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