Imagine a salad so vibrant, so deliciously simple, that it will make you fall in love with greens all over again! This Arugula Salad with Chopped Walnuts is not just a dish—it's a culinary experience that combines peppery arugula, crunchy walnuts, and tangy feta cheese in a symphony of flavors that will tantalize your taste buds and leave you craving more. Whether you're a health-conscious foodie or simply looking for a quick and elegant meal, this recipe is about to become your new obsession!
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Italian
Serves: 2 servings
Ingredients
- 4 cups arugula
- 1/2 cup walnuts, chopped
- 1/4 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Rinse the arugula under cold water to remove any dirt or grit. Spin it dry in a salad spinner or gently pat it dry with paper towels. Place the arugula in a large salad bowl.
- Next, take the walnuts and chop them into smaller pieces if they are not already chopped. You can do this using a sharp knife or by placing them in a zip-top bag and gently crushing them with a rolling pin or mallet. Add the chopped walnuts to the bowl with the arugula.
- Now, crumble the feta cheese into small pieces. If you have a block of feta, use your fingers or a fork to crumble it. Sprinkle the crumbled feta over the arugula and walnuts in the salad bowl.
- In a small bowl or jar, combine the olive oil and balsamic vinegar. Whisk together or shake well to emulsify the dressing. This will help to blend the flavors and create a smooth dressing.
- Drizzle the dressing over the arugula salad. Start with half of the dressing, then toss the salad gently to combine all the ingredients. Taste the salad and add more dressing if desired.
- Season the salad with salt and pepper to taste. Remember that feta cheese is already salty, so be cautious with the salt. Toss the salad again to ensure even seasoning.
- Once everything is well mixed, divide the arugula salad into two serving plates or bowls. Serve immediately while the arugula is fresh and crisp.
- Enjoy your Arugula Salad with Chopped Walnuts as a light lunch or as a side dish to complement your main meal!
Tips
- Choose Fresh Ingredients: Always use the freshest arugula possible. Look for bright green leaves without any wilting or brown spots.
- Toast Your Walnuts: For an extra flavor boost, lightly toast the walnuts in a dry pan for 2-3 minutes before chopping. This will enhance their nutty flavor and add a wonderful depth to the salad.
- Dress Just Before Serving: To keep the arugula crisp and prevent wilting, add the dressing only moments before you're ready to eat.
- Customize Your Salad: Feel free to add additional ingredients like sliced pears, dried cranberries, or grilled chicken to make it a more substantial meal.
- Dressing Tip: Make extra dressing and store in the refrigerator. The balsamic vinaigrette will keep for up to a week and is perfect for other salads.
- Cheese Selection: If you're not a fan of feta, try substituting with goat cheese or parmesan for a different flavor profile.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 8g
Protein: 9g
Fat: 30g
Saturated Fat: 6g
Cholesterol: 15mg
