Blackberry Salad with Arugula and Basil

A simple recipe for Blackberry Salad with Basil and Arugula sprinkled with crumbled goat cheese, toasted almonds and a maple-balsamic dressing. A light and delicious summer salad!

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Prep Time 15

Total Time 15

Servings: 6 servings

Course: Salad

Cuisine: Northwest

Calories: 186

Ingredients Equipment Method

Ingredients

5 ounces baby arugula (or spinach)
¼ cup thinly sliced red onion
1-2 cups fresh blackberries
⅓ cup crumbled goat cheese
¼-1/2 cup toasted slivered almonds (or sub maple pecans)
¼ cup basil leaves- torn (purple basil is pretty here!)
1 tablespoon fresh chive or onion blossoms optional
3 tablespoons olive oil
2 1/2 tablespoons balsamic vinegar
2 teaspoons maple syrup (or honey)
1/2 tsp salt
1/2 tsp pepper

Equipment

large bowl
Small bowl

Method

Instructions

Make the dressing- whisk all ingredients in a small bowl.
In a large bowl, place arugula, basil and onions. Toss with just enough dressing to lightly coat (you may not need all). Feel free to add the remaining ingredients and toss or plate individual portions.
If plating: place the dressed greens onto plates. Top with blackberries, goat cheese, a few basil leaves, almonds and blossoms.
Add a drizzle of balsamic glaze- optional.
Serve immediately!