Ingredients
Salad
- 3-4 cups baby arugula (approx. half a 5 oz package)
- 6 ounces fresh berries (strawberries, blackberries, blueberries, and/or raspberries)
- ½-¾ cup roughly chopped pecans
- ¼-½ cup crumbled feta cheese
Dressing
- 1 small shallot, thinly sliced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon honey
- ½ teaspoon Dijon mustard
- ⅛ teaspoon sea salt
- Freshly ground black pepper, to taste
Instructions
- Wash and Dry: Thoroughly wash the baby arugula and fresh berries, then dry them using a salad spinner or clean kitchen towel to remove excess moisture.
- Slice Shallot: Thinly slice a small shallot. Adjust the quantity to your taste—shallots add a mild pungent bite to the dressing.
- Toast Pecans: Preheat your oven to 350ºF (175ºC). Spread the roughly chopped pecans evenly on a baking sheet and toast them in the oven for 4-6 minutes, checking at 4 minutes to prevent burning. Once they darken slightly and emit a nutty aroma, remove and let them cool completely.
- Make Dressing: In a large mixing bowl, whisk together extra virgin olive oil, red wine vinegar, honey, Dijon mustard, sea salt, and freshly ground black pepper until the mixture is smooth and emulsified. Add the thinly sliced shallots to the dressing and mix well.
- Combine Salad: Once the pecans have cooled, add them to the bowl along with baby arugula, crumbled feta cheese, and the fresh berries.
- Toss and Serve: Gently toss the salad ingredients with the dressing to coat everything evenly. Taste and add more salt, pepper, or honey if desired. Serve immediately and enjoy this fresh, flavorful salad!
Notes
- To toast pecans without an oven, you can use a dry skillet over medium heat—stir constantly to prevent burning.
- Feel free to mix different berries according to seasonality and availability for varied flavor and color.
- For a nut-free version, omit pecans and substitute with toasted seeds like pumpkin or sunflower seeds.
- This salad is best served fresh; however, you can prepare the dressing and toast pecans ahead of time to save time.
- If you prefer a stronger shallot flavor, let the sliced shallots sit in the dressing for 10-15 minutes to mellow and infuse the taste.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
