Time 5m Yield 4 servings. Number Of Ingredients 9 Steps:
Combine the arugula, cherries, half the nuts and the tarragon in a large bowl. Whisk together the vinegars, salt and pepper and olive oil. Toss with the salad. Arrange on a platter, sprinkle the goat cheese and remaining pistachios over the top, and serve.
Time 15m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Whisk together the mustard, lemon juice & oil (I mixed mine in my mini mixer). Place Arugula in a large bowl and toss with the dressing. Divide between 4 plates. Sprinkle grapes, cheese, cper & hemp heart over the arugula. Serve.
Time 42m Yield 4 servings Number Of Ingredients 11 Steps:
Line a baking sheet with foil. Preheat the oven to 450 degrees F. Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the beets in a small bowl with enough dressing to coat. Place the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Set aside and cool. Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with the avocado and goat cheese, and serve.
Time 10m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Thinly slice tomatoes and arrange on salad plates in an overlapping fashion forming a ring, alternating colors as you go. Season tomatoes with salt and pepper and drizzle lightly with some of the olive oil and balsamic (reserve some for the arugula). Press wheels of goat cheese into the chopped pistachios, covering both sides. Place arugula into a small bowl and toss gently with olive oil, juice of the lemon, balsamic, salt, and pepper. Place approximately one cup of the arugula salad into the center of the tomatoes. Top arugula with pistachio goat cheese. Garnish with one half cherry tomato, if desired.
Time 5m Yield 6 Number Of Ingredients 4 Steps:
Place arugula in a large bowl and top with chevre and pomegranate seeds. Drizzle with vinaigrette right before serving, and mix to combine.
Time 25m Yield 6 Number Of Ingredients 8 Steps:
Cook pasta in a large pot of boiling salted water until al dente. Crumble goat cheese into a large serving bowl. Add arugula, cherry tomatoes, olive oil, garlic, and salt and pepper. Drain pasta, and toss with goat cheese mixture.
More about “arugula cherry and goat cheese salad recipes”
Time 10m Yield 4 servings Number Of Ingredients 9 Steps:
In a small sauté pan, toast the pine nuts over medium heat, tossing often, until golden brown, about 3 minutes. Remove from the heat. In a small liquid measuring cup or bowl, whisk together the olive oil, vinegar, salt and pepper. Place the arugula in a large salad bowl. Pour just enough dressing over the greens to moisten, and toss to coat. Add the peaches, basil, goat cheese and toasted pine nuts and toss to coat. Add more goat cheese and dressing if desired. Toss gently and serve immediately.
