Best 8 Cherry Almond Arugula Salad Recipes

CHERRY-ALMOND-ARUGULA SALAD

Steps:

• Heat oven to 450°F. In large bowl, place bread cubes. Drizzle with 1 tablespoon oil; toss to coat. Spread bread cubes in single layer on ungreased cookie sheet. Bake about 10 minutes or until toasted.
• In small bowl, mix dressing ingredients with whisk.
• In large bowl, toss arugula, cherries, almonds and croutons. Drizzle dressing over salad; toss to coat. Sprinkle with cheese.

CHERRY, ALMOND, AND HERB SALAD

Steps:

• In a small skillet, toast the sliced almonds until just browned; set aside.
• Combine the herbs and lettuce in a bowl and toss to combine; set aside.
• In a separate bowl, whisk together oil and vinegar and season well with salt and pepper. Drizzle dressing over salad and toss to coat. Taste, adjust seasoning as needed. Top with the cherries and almonds and serve immediately.

ARUGULA SALAD WITH WHITE TRUFFLE OIL, MARCONA ALMONDS AND SHAVED PARMESAN

Steps:

• Whisk together the lemon juice, mustard and some salt and pepper in a large bowl; slowly whisk in the olive oil.
• Add the arugula, almonds and raisins and toss gently to coat. Transfer to a serving platter. Drizzle with the truffle oil, scatter the Parmesan on top and serve.

ARUGULA, CHERRY AND GOAT CHEESE SALAD

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.

ARUGULA, GRAPE, AND ALMOND SALAD WITH SABA VINAIGRETTE

Steps:

• Finely chop 7 grapes; transfer to a small bowl. Cut remaining grapes in half; transfer to another small bowl and set aside. Using a fork, mash chopped grapes in bowl into a purée. Stir in shallot, 1 tablespoon Sherry vinegar, and 1/4 teaspoon salt and let sit for 5 minutes. Whisk in oil and 1 tablespoon saba. Season vinaigrette to taste with salt, pepper, and more Sherry vinegar, if desired. DO AHEAD: Vinaigrette and halved grapes can be prepared 8 hours ahead. Cover and chill vinaigrette and grapes separately. Bring vinaigrette to room temperature and rewhisk before continuing.
• Combine arugula and halved grapes in a large bowl; drizzle with vinaigrette and season with salt and pepper. Toss salad to coat. Arrange salad on chilled dinner plates, dividing evenly. Scatter cheese and almonds over. Drizzle salads with more saba.

ARUGULA, GOLDEN CHERRIES, MARCONA ALMONDS AND PARMIGIANO-REGGIANO

Steps:

• Cut the cherries in half lengthwise and place in a large serving bowl. Add the arugula, cheese and almonds. Drizzle with the oil and vinegar, crush a few generous pinches of salt over the top and season generously with pepper. Toss to combine. Taste and adjust the seasoning, if necessary.

ARUGULA SALAD WITH ALMONDS AND PARMESAN

Steps:

• In a large bowl, combine almonds, oil, lemon juice, and vinegar; season with salt and pepper. Add arugula and Parmesan and toss to coat. Serve topped with more Parmesan.

ARUGULA AND ALMOND SALAD WITH DRIED CRANBERRIES

Steps:

• Begin by making the vinaigrette. Combine the vinaigrette ingredients in a mixing bowl and whisk together until the sugar and salt are dissolved. Add the olive oil in a thin stream while whisking until vinaigrette is emulsified.
• Now prepare the salad. In a large bowl, toss the arugula, sliced red onion, toasted almonds and cranberries. Dress with balsamic vinaigrette just before serving and toss gently to coat everything. Divide amongst plates and serve immediately.