Arugula Salad with Goat Cheese and Cherries

This salad makes a great starter for a dinner party or a nice vegetarian main course. The nuts, seeds, and avocado are excellent sources of protein for a vegetarian diet, and a salad course filling. There are a lot of complimenting textures and tastes to make the salad exciting during the fall and winter when greens become scarce. 

Makes 4 side servings

5 cups arugula or other mixed greens
2/3 cup walnuts, roughly chopped and toasted
2/3 cup dried cherries
1 large, ripe avocado sliced into large segments
1/2 cup sunflower seeds
1 small package goat cheese
1 bottle of raspberry vinaigrette (an aged balsamic and olive oil is nice too)

  • Bring about 1 cup of water to a boil and pour into a bowl with the cherries to rehydrate. Wait until water cools and drain cherries. Pat excess water dry.
  • Take goat cheese and divide into four portions; roll each portion into a ball. Put sunflower seeds in a bowl and press each goat cheese ball into the sunflower seeds. It should depress and form a patty shape. Coat all sides the best you can.
  • Right before serving, toss the greens with vinaigrette (use a small amount so the lettuce is just coated). Divide onto four plates.
  • Top each plate with a few tablespoons of walnuts and cherries. Add segments of avocado.
  • Heat a small saute pan on low-medium heat and coat with cooking spray. Put goat cheese patties onto the saute pan until warmed through. This will go quickly, 2-3 minutes. Flip the patties half way through and place on top of the salad. Serve immediately.

 

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1 thought on “Arugula Salad with Goat Cheese and Cherries”

  1. Since I ADORE arugula, I’ve made this several times and different ways. Once with dried blueberries and even mango! Love it.

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