This is truly the best arugula salad that will make your guests think of you as the next Gordon Ramsay! It’s so simple and easy to make, but is absolutely life changing! I often make it as a first course or appetizer when we have friends or family over for dinner, and the crowd is always very impressed. The combination of flavors between the slightly bitter arugula, the salty goat cheese, and the mild texture and flavor of the beets truly works like a dream in combination with a honey mustard dressing.
I love arugula – it’s so versatile, and its slightly bitter taste pairs extremely well with other flavors. I add arugula to my pizzas, pastas, use it as a bed for my Italian caprese salad…the possibilities are endless!
If you want to take this delicious goodness to the next level, caramelize some walnuts instead of using the pine nuts – trust me, you will thank me later!
When it comes to the beets, I purchase mine at Trader Joe’s – they sell them pre-cooked and vacuum sealed, ready to eat. It makes life so easy in the kitchen when you have some ingredients prepared and ready to use, and certainly cuts down on your preparation time – at the end of the day, you want to entertain and look fabulous, not be stuck in the kitchen the entire time you have company!
When choosing your goat cheese, make sure you go with the harder kind instead of the very soft Chèvre cheese that comes in a log – that one is way too creamy and sticky to crumble. Ideally, purchase the pre-crumbled goat cheese in order to make the preparation process a bit faster.
For the dressing, I recommend using extra virgin olive oil – this type of olive oil is not suited for cooking, but really packs the most punch when it comes to flavor in salads. When you are shopping for olive oil, look for the extra virgin kind that reads “first cold press”. “Extra-virgin” olive oil is the highest designation of quality, which means it was not treated with any chemicals, and is unrefined. Obviously, quality can still vary within the extra-virgin olive oil category. If you want to read up more on how to choose the right olive oil, you can do so in my Olive Oil Guide: How to buy the best olive oil.
How to make the best Arugula Salad
Course: Salads, Appetizers, SidesCuisine: european, italianDifficulty: Easy2
servings15
minutesIngredients
1 Pack of fresh Arugula
2 Cups of Cherry Tomatoes, halved
2 Cups of cooked Beets
1 Cup of Goat Cheese, crumbled
1/4 Cup of Pine Nuts
- For the dressing:
1 Tablespoon of Mustard
1 Tablespoon of Honey
1/4 Cup of Vinegar (white balsamic or white wine vinegar)
1/2 Cup of Olive Oil
Salt & Pepper, to taste
1 Shallot
Directions
- Toast your pine nuts: Place a non-stick skillet on medium-high heat on your stove. Add pine nuts to the skillet (no oil needed!) and toast and stir until golden-brown in color. When they are done, remove from the heat and place into a bowl.
- Mix your arugula and halved cherry tomatoes in a serving bowl.
- Slice your beets to bite sized pieces and add to the arugula and cherry tomatoes.
- Chop your shallot and set aside.
- For your dressing: In a jar or a mixing bowl, mix together the mustard, honey, vinegar, and olive oil for your dressing. Add in salt and pepper to taste. If you are using a jar, close the jar and shake it vigorously until all ingredients are well blended. If using a bowl, mix until well incorporated. Make sure to taste it – if you feel it’s too sour, add in a bit more honey.
- Add chopped shallot to your dressing – this is what will really bring the dressing to the next level and add some incredible flavors!
- Pour your dressing over the salad, and then top with the toasted pine nuts and crumbled goat cheese. Enjoy!
Notes
- You can use walnuts for this recipe instead of pine nuts. If you toast the walnuts with sugar, they caramelize and are a perfect complement to the salty goat cheese, and honey mustard dressing!
