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Arugula Asparagus & Blueberry Salad

arugula, asparagus, blueberry salad with wooden salad spoons.

This salad will surprise you. Not only is it visually appealing, but the flavors of the ingredients complement each other so well.

Have I mentioned yet how much I love salads? I’m especially in love with this salad. It is a bit quirky but works for me.

It lights up my taste buds with flavors that seem to complement each other so well.

  • peppery notes from the arugula
  • earthiness of the asparagus
  • sweet tang of the blueberries
  • salt from the roasted sunflower seeds
  • brightness and acidity of the citrus vinaigrette

If you are open for an adventure, give this salad a try!

What You’ll Need:

citrus vinaigrette
salad ingredients

Making the Recipe:

You’ll start by mixing together the ingredients for the citrus vinaigrette.

The first step is to zest the orange and lemon with a fine grater or microplane.

Next, mince the shallots and juice the lemon. Add them together with the oil, vinegar and citrus zest. Whisk and set aside, until you are ready to dress and serve the salad.

Now, you are ready to assemble the base of the salad. Start by washing and cutting the asparagus. Remove the woody ends of the asparagus and then cut the tips from the spear. You will likely cut 2-3 pieces from each spear, depending on how long it is.

Next, add some water to a saucepan and bring it to a boil. Once boiling, place the ends of the asparagus in the water and blanch for 2 minutes. Pull the spears out of the water and rinse them immediately in a colander under cold water to stop the cooking.

Set the ends on a towel. Next, cook the tips for 2 minutes in the same boiling water. Once done, cool them with cold water in the colander and add them to the towel to dry.

While the asparagus is drying off a bit, wash your blueberries and mince the chives.

Now, you are ready to assemble the salad. Place the arugula in a large salad bowl. Top it with the asparagus, blueberries, chives and sunflower seeds. Add the vinaigrette and toss well.

For your enjoyment and your health!

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Arugula Asparagus & Blueberry Salad

  • Author: Cheryl Englebretson
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 46 1x
  • Category: Salads
  • Diet: Gluten Free

Description

This salad will surprise you. Not only is it visually appealing, but the flavors of the ingredients complement each other so well.


Ingredients

Scale

Citrus Vinaigrette:

  • 1 Tbsp. shallot, minced
  • 1/2 tsp. orange zest
  • 1/4 tsp. lemon zest
  • 1 Tbsp. lemon juice, freshly sqeezed
  • 1/2 Tbsp. white wine vinegar
  • 1/4 cup olive oil (organic, extra virgin)

Salad Base:

  • 1 lb. asparagus
  • 56 oz. baby arugula
  • 2 Tbsp. chives, minced
  • 1/4 cup sunflower seeds, roasted & salted
  • 1 cup blueberries
  • sea salt to taste
  • black pepper to taste

Instructions

  1. Whisk together the ingredients for the vinaigrette and set aside.
  2. Wash the asparagus. Cut or break off the woody ends. Cut the remaining portion in 2-3 pieces about 1 1/2 inches long.
  3. Set a large saucepan with cold water and salt on the stove on high heat to boil. Once the water is boiling, put the asparagus tips in the water and boil for 2 minutes. Remove them from the water immediately and place in a colander under cold water to cool them down. Place them on a towel to dry.
  4. Blanch the rest of the asparagus for 2 minutes and cool under cold water in the colander. Set aside to dry on the towel, while you make the rest of the salad.
  5. Wash the blueberries and mince the chives.
  6. Place the arugula in a large salad bowel. Add the blueberries, asparagus, sunflower seeds and minced chives.
  7. Add the vinaigrette to the salad and mix well.

Keywords: healthy, nut free, vegan, vegetarian

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