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Mango, Blueberry, and Balsamic Arugula Salad

A vibrant, sweet and savory summer salad featuring peppery arugula, juicy mango, plump blueberries, crunchy pecans, and creamy goat cheese, finished with a rich balsamic glaze.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 5 cups baby arugula
  • 1 large mango or 2 peaches, sliced
  • 1 cup fresh blueberries
  • 0.25 small red onion very thinly sliced
Toppings & Dressing
  • 0.5 cup pecan halves lightly toasted
  • 0.33 cup goat cheese crumbled (or feta)
  • 2 tbsp fresh mint leaves torn
  • 2 tbsp extra virgin olive oil
  • 3 tbsp dark balsamic glaze
  • 1 pinch flaky sea salt and black pepper to taste

Equipment

  • Large serving bowl or platter
  • Cutting board and knife

Method
 

  1. Spread the baby arugula evenly across a large, wide serving bowl or platter.
  2. Arrange the sliced mango (or peach) and fresh blueberries over the bed of greens. Scatter the thinly sliced red onions on top.
  3. Sprinkle the toasted pecans and crumbled goat cheese evenly over the salad. Scatter the fresh mint leaves.
  4. Just before serving, drizzle the extra virgin olive oil and the dark balsamic glaze in zig-zags over the entire dish.
  5. Finish with a sprinkle of flaky sea salt and freshly cracked black pepper. Serve immediately.

Notes

To take the harsh bite out of the red onion, soak the slices in ice water for 10 minutes before draining and adding to the salad. This salad is highly adaptable; feel free to swap the mango for peaches or nectarines, and the pecans for walnuts or sliced almonds.