This cherry couscous and arugula salad recipe will make your summer salad delightful made with arugula and fresh cherries topped with balsamic vinaigrette.
Serves:
Ingredients
For the Couscous:
- ¾cupwhole wheat couscous
- 2tbspolive oil
- ¼tspsea salt
- freshly ground black pepper,twists
For the Balsamic Vinaigrette:
- ¼cupolive oil
- 2tbsplemon juice
- 2tbspbalsamic vinegar
- 2tspdijon mustard
- 2tsphoney,or maple syrup or agave nectar
- freshly ground black pepper
- ⅛tspsalt
For the Salad:
- 4big arugula
- ½lbcherries,pitted, halved, and quartered (about 2 big handfuls)
- 2celery stalks,chopped
- 3 ⅓ozgoat cheese,crumbled (to yield about ⅓ cup crumbled goat cheese)
- ⅓cupshelled pistachios,or almonds
Instructions
Couscous:
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Bring ¾ cup water to boil in a small saucepan. Once it’s boiling, remove the pan from heat and pour in the couscous, olive oil, sea salt, and a few twists of freshly ground black pepper.
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Stir, cover, and let rest for 5 minutes. Remove the lid, fluff the couscous with a fork, and set it aside for later.
Dressing:
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Whisk together all of the vinaigrette ingredients in a small bowl until emulsified.
To toast the nuts:
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In a skillet over medium-low heat, toast the nuts, tossing frequently until fragrant for about 3 to 6 minutes.
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Remove from heat and use a chef’s knife to chop the nuts into small pieces.
To compose the salad:
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In a large serving bowl, combine the arugula, sliced cherries, chopped celery, crumbled goat cheese, and chopped nuts.
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Drizzle with enough vinaigrette to lightly coat the greens and toss to combine. Serve immediately.
Nutrition
- Calories: 556.06kcal
- Fat: 32.91g
- Saturated Fat: 7.80g
- Trans Fat: 0.00g
- Monounsaturated Fat: 18.83g
- Polyunsaturated Fat: 4.58g
- Carbohydrates: 52.40g
- Fiber: 8.57g
- Sugar: 17.28g
- Protein: 18.47g
- Cholesterol: 13.04mg
- Sodium: 431.31mg
- Calcium: 450.99mg
- Potassium: 1233.97mg
- Iron: 5.31mg
- Vitamin A: 359.64µg
- Vitamin C: 42.04mg
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