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Fruit, Nut & Arugula Salad, for Spring or Fall

½ lb arugula leaves, torn if large

2 med. pears, apples, or Asian pears OR 1 c. strawberries

½ c. walnuts or pecans, toasted or candied

½. c. crumbled goat, feta, or other soft cheese OR shaved Parmesan


Balsamic Dressing:

½ c. olive oil

scant ¼ c. balsamic vinegar

1-2 tbsp. tamari soy sauce (to taste)

(optional) chopped fresh herbs such as parsley, dill, basil, etc.


First, toast nuts until fragrant, in a cast iron pan over low heat, stirring constantly, or on a baking sheet in a 300 degree oven. OR for Candied Nuts - melt butter & brown sugar in heavy pan over low heat, and stir nuts until well coated. Set aside to cool.

Core and chop apples/pears, or wash and slice strawberries.

In a large bowl, mix arugula with fruit. Add nuts and cheese. Toss well.

For dressing, mix all ingredients in a jar or salad cruet. Shake vigorously until well blended. Dress salad at serving time.        Serves 4-6

            This is a great way to introduce people to arugula. The spice of arugula is mellowed and perfectly complemented by the sweet fruit, creamy cheese, buttery nuts, and tang of balsamic dressing!

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