A salad full of flavorful textures. It looks good and tastes even better with spicy arugula and pecans with sweet watermelon and blueberries.
Salad Ingredients
5 ounces arugula
3 C watermelon diced
1 C blueberries, rinsed and dried
1/2 C blue cheese crumbled
1/3 C spiced pecans, recipe below
Lime Vinaigrette Ingredients
1/2 C olive oil
1/4 C lime juiced
1/2 C fromage Blanca or sour cream
4 t maple syrup or honey
1/2 t cumin
1/4 t red pepper flakes(optional)
Salt and pepper
Spiced Pecans Ingredients
8 ounces pecan halves
4 T sugar
1/4 – 1/2 t cayenne pepper
2 T butter, melted
Directions
Set over temperature to 350º.
Mix vinaigrette ingredients and set aside.
Line baking sheet with parchment paper. Spread pecans out on baking sheet and bake for 15 – 20 minutes.
Melt butter and mix sugar and cayenne. Remove pecans from oven and toss with melted butter and dry mixture. Let the coated pecans cool. Store in an air tight container.
In large bowl, add arugula, watermelon, blueberries, cheese, and sliced pecans. Drizzle with lime vinaigrette. Toss and serve.
Note:
This salad goes well with grilled salmon, especially sockeye(red) or chinook(king). We love this in the summer when the salmon are running.