Zesty Arugula and Orchard Fruit Salad Recipe for Summer Joy

Crisp arugula dances with a medley of orchard fruit salad in this vibrant, refreshing dish that sings of late summer’s bounty.

Fresh greens mingle with sweet, juicy pears and crisp apples, creating a symphony of flavors and textures.

The peppery bite of arugula perfectly balances the fruit natural sweetness, making each forkful a delightful surprise.

Toasted nuts add a satisfying crunch that complements the soft, ripe fruit.

A simple yet elegant vinaigrette ties everything together with a tangy spark.

The combination delivers a light, nutritious meal that feels both sophisticated and wonderfully approachable.

Your taste buds will thank you for this delectable culinary adventure.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Calories: 290 kcal

Servings: 5

What You’ll Need for Arugula and Orchard Fruit Salad

• Arugula: Peppery green that adds a zesty kick and vibrant color to the salad with its distinctive sharp flavor.
• Pear: Brings a soft, sweet crunch and delicate juiciness that complements the arugula's spiciness.
• Apple: Offers crisp texture and bright tartness that balances the overall salad profile.

• Dried Cranberries: Delivers bursts of concentrated sweetness and a jewel-like pop of color that enhances the salad's visual appeal.

• Cashews: Provides rich, buttery texture with a toasted warmth; choose raw, unsalted cashews for the most natural flavor.

• Balsamic Vinegar: Creates a deep, complex tanginess that ties all ingredients together with its rich, slightly sweet character.
• Olive Oil: Smooths and rounds out the vinaigrette, adding silky richness and helping ingredients blend harmoniously.

Salad Tools for Orchard Fruit & Arugula Mix

• Large mixing bowl: Spacious container for tossing salad ingredients together.
• Baking sheet: Flat pan for toasting cashews evenly in the oven.
• Whisk: Small kitchen tool for blending vinaigrette ingredients smoothly.
• Cutting board: Sturdy surface for chopping fruits and nuts.
• Sharp knife: Essential for slicing pears, apples, and cashews precisely.
• Measuring cups/spoons: Helpful for accurate ingredient portioning.

How to Toss Together Arugula and Fruit Like a Pro

• Leafy Canvas

Grab a spacious mixing bowl and scatter fresh arugula as your green foundation, creating a vibrant backdrop for a delightful flavor journey.

• Orchard Dance

Slice crisp pears and apples into elegant, thin wedges, then sprinkle ruby-red dried cranberries across the verdant landscape for bursts of sweet tang.

• Nutty Transformation

Place cashews in a warm oven, allowing them to develop a golden, toasty personality. Once transformed, roughly chop some while leaving others whole for textural contrast.

• Silky Harmony

Whisk balsamic vinegar and olive oil together, creating a glossy, unified dressing that will gracefully embrace the ingredients.

• Final Symphony

Gently drizzle the luxurious vinaigrette over the salad, then crown your creation with the roasted cashew treasures, letting each element sing its unique flavor note.

Ways to Freshen Up Your Orchard Salad Creation

• Swap cashews with almonds, pecans, or walnuts for a different nutty texture and flavor profile.
• Crumble goat cheese or blue cheese on top to add a creamy, tangy dimension to the salad.
• Replace pears and apples with seasonal fruits like peaches, nectarines, or fresh berries during summer months.
• Toast nuts in a dry skillet over medium heat for faster browning, stirring constantly to prevent burning.
• Prepare vinaigrette and chop fruits in advance, storing separately to keep ingredients fresh until serving time.

Best Pairings & Presentations for Arugula Fruit Salad

• Elevate Your Plate: Pair this vibrant salad with grilled chicken or seared salmon for a protein-packed meal that feels elegant and satisfying.
• Cheese Companion: Crumble some creamy goat cheese or blue cheese on top to add a tangy richness that complements the peppery arugula and sweet fruits.
• Wine and Dine: Match this salad with a crisp white wine like Sauvignon Blanc or a light Pinot Grigio to enhance the fresh, bright flavors of the dish.
• Bread on the Side: Serve with a rustic slice of sourdough or a warm baguette to soak up the delicious balsamic vinaigrette and add a delightful textural contrast.

Keep That Orchard Salad Fresh for Later

• Refrigerate Immediately: Store leftover salad in an airtight container in the refrigerator for up to 2 days, keeping the vinaigrette separate to prevent wilting.
• Prep Ingredients in Advance: Chop fruits and toast cashews ahead of time, storing them separately in sealed containers to maintain crispness and prevent browning.
• Refresh Before Serving: If salad seems slightly limp, quickly crisp arugula by soaking in ice water for 2-3 minutes, then pat dry with paper towels before reassembling.
• Keep Dressing on the Side: When meal prepping, store vinaigrette in a small jar and add just before eating to maintain the salad's delightful texture and prevent soggy greens.

Vibrant Arugula And Orchard Fruit Salad

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4.5 from 28 reviews

• Total Time: 25 minutes
• Yield: 5 1x

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Description

Seasonal arugula and orchard fruit salad blends peppery greens with sweet, ripe fruits. Crisp apple, juicy pear, and tangy goat cheese create a perfect balance of flavors for fresh summer dining.

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Ingredients

Scale 1x2x3x

• 5 oz (142 g) arugula
• 1 pear, cored and sliced
• 1 apple, cored and sliced
• ½ cup (75 g) dried cranberries
• ½ cup (60 g) cashews, toasted
• ¼ cup (60 ml) balsamic vinegar
• 3 tbsps (45 ml) olive oil

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Instructions

1. Prepare Salad Base: Layer fresh arugula leaves in a spacious mixing vessel, creating a vibrant green foundation.
2. Incorporate Fruits: Slice pear and apple into delicate, uniform wedges, distributing them evenly across the arugula landscape.
3. Toast Cashews: Spread whole cashews on a parchment-lined baking sheet, roasting at 350°F (175°C) for 10-15 minutes until golden brown, stirring periodically to ensure even toasting.
4. Create Vinaigrette: Whisk balsamic vinegar and extra virgin olive oil in a small bowl until seamlessly blended and smooth.
5. Finish and Garnish: Sprinkle dried cranberries over the salad, drizzle with prepared vinaigrette, and top with a combination of chopped and whole toasted cashews, creating a harmonious blend of textures and flavors.

Notes

• Toast Nuts Carefully: Watch cashews closely while roasting to prevent burning, aiming for a perfect golden-brown color without scorching.
• Slice Fruits Uniformly: Cut pear and apple into thin, consistent wedges for balanced texture and professional presentation in each bite.
• Dress Strategically: Drizzle vinaigrette sparingly and evenly to enhance flavors without overwhelming the delicate arugula and fruit components.
• Garnish with Purpose: Combine both whole and chopped cashews to create interesting textural layers and visual appeal across the salad surface.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Lunch, Appetizer
• Method: Roasting
• Cuisine: Italian

Nutrition

• Serving Size: 5
• Calories: 290
• Sugar: 23 g
• Sodium: 40 mg
• Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Trans Fat: 0 g
• Carbohydrates: 31 g
• Fiber: 4 g
• Protein: 5 g
• Cholesterol: 0 mg