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Goat cheese salad with arugula and marcona almonds on a plate with serving utensils.
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5 from 1 review

House Salad with Arugula & Goat Cheese

Peppery arugula, sweet raspberries, creamy goat cheese, and buttery Marcona almonds come together in this fresh, vibrant House Salad. Finished with balsamic vinegar, it pairs beautifully with just about any entrée. Naturally gluten-free.
Prep5 minutes
Cook0 minutes
Total5 minutes
Course: Dinner, Lunch
Cuisine: American
Diet: Gluten Free, Vegetarian
Keyword: arugula salad, chef-tested salad, goat cheese salad, make-ahead summer salad, marcona almonds
Servings: 2 servings
Calories: 204kcal
Author: Ari Laing

Equipment

Serving plates

Ingredients

  • 3 cups baby arugula
  • ½ cup raspberries
  • ¼ cup goat cheese
  • ¼ cup marcona almonds
  • 1 tsp fresh dill, finely chopped
  • ¼ tsp Kosher salt
  • pinch of freshly ground black pepper
  • Balsamic vinegar

Instructions

  • Plate the greens. Divide arugula between two plates.
  • Add toppings. Scatter the raspberries, goat cheese, and marcona almonds on top. Season each plate with ⅛ tsp Kosher salt and a pinch of black pepper.
  • Dress the salad. Drizzle each salad with 1-2 Tbsp rich balsamic vinegar. Toss or serve as is.

Notes

  • Make ahead: Wait to dress the salad until just before serving.

Nutrition

Calories: 204kcal | Carbohydrates: 10g | Protein: 10g | Fat: 15g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 410mg | Potassium: 285mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1020IU | Vitamin C: 12mg | Calcium: 137mg | Iron: 2mg
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