This salad is simple and truly delicious. The star is the blueberry meyer lemon vinaigrette made with Meyer Lemon olive oil and Blueberry balsamic vinegar that is tossed with arugula, toasted walnuts, blueberries, feta. This is a great entree salad with grilled chicken or a great side salad without.
Ingredients
- 4 cups arugula
- 1 cup walnuts, chopped
- 1 cup feta cheese, crumbled
- 1 cup blueberries
- 2 boneless skinless chicken breasts
- 1 tablespoon Garlic Herb seasoning
- 1 teaspoon sumac
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup Meyer Lemon Extra Virgin Olive Oil
- 2 tablespoons Blueberry Balsamic Vinegar
- 2 teaspoons dijon mustard
- 2 teaspoons honey
- 1 tablespoon olive oil
Instructions
- Heat grill to high. Season chicken with a drizzle of olive oil and garlic herb seasoning (or seasoning of choice). Once the grill is hot grill the chicken for 5-7 minutes per side until cooked through. Rest for 5 minutes and then slice.
- Heat the oven to 350 degrees. Place the walnuts on a sheet pan and toss with olive oil, sumac, and a pinch of salt. Roast for 7-10 minutes and set aside.
- Make the dressing by mixing the Meyer Lemon olive oil, Blueberry vinegar, dijon mustard, honey and a pinch of salt and pepper. Mix well to combine.
- Place the arugula in large bowl and toss with just enough dressing to coat. Top with the blueberries, chicken, walnuts and feta. Drizzle a bit more dressing over the top and enjoy!
Takes 20 minutes
Makes 2-4 servings
