Recipes › Mulberry › Mulberry Arugula Salad with Goat Cheese
Mulberry Arugula Salad with Goat Cheese
Peppery arugula meets sweet mulberries, creamy goat cheese, and toasted walnuts in a salad that's ready in 10 minutes but tastes like you put real effort in. The simple shallot-lemon dressing ties everything together without stealing the show from the berries.
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Ingredients
- 5 oz arugula
- 1½ cups fresh mulberries
- 3 oz goat cheese, crumbledUse avocado for dairy-free
- ⅓ cup walnuts, toasted and roughly choppedUse pumpkin seeds for nut-free
- 1 small shallot, very finely minced
- 2 tbsp lemon juice, freshly squeezed
- 3 tbsp extra-virgin olive oil
- 1 tsp honey
- 1 pinch salt and black pepper, to taste
Contains: cereals gluten, milk, nuts.
Method
- Make the dressing: whisk together minced shallot, lemon juice, olive oil, honey, salt, and pepper in a small bowl. Taste and adjust acidity.About 3 min
- Place arugula in a large salad bowl and drizzle with about two-thirds of the dressing. Toss gently to coat.About 2 min
- Scatter mulberries, crumbled goat cheese, and toasted walnuts over the top. Drizzle remaining dressing over the toppings. Serve immediately.About 3 min
Tips
- Dress arugula just before serving — it wilts quickly once dressed.
- Toast walnuts in a dry skillet over medium heat for 3–4 minutes, watching carefully.
- Handle mulberries gently — they bruise and bleed easily.
Ring the changes
- Add thinly sliced prosciutto for a sweet-salty upgrade.
- Swap goat cheese for blue cheese and walnuts for pecans for a richer, bolder salad.
Keeping it
Best assembled just before serving. Store undressed components separately for up to 2 days.
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