blackberry arugula salad with citrus vinaigrette
Over the holidays, my good friend Ally hosted a huge Thanksgiving dinner for friends, including a bunch of foodies). But amongst all of the amazing dishes, the one I returned to for seconds (ok, then maybe thirds…) was this lovely salad.
I have to admit, I’m typically a must-include-at-least-five-different-food-groups-in-my-salad kind of girl. But this beautiful, simple salad was perfect. Just baby arugula, fresh blackberries, and gorgonzola (or any soft cheese) topped with a fresh, light, citrusy vinaigrette that Ally made with blood orange juice. It was heavenly.
I of course immediately went to the store to track down some blood oranges and made my own version at home, and have loved this salad ever since. You can of course sub in any other berries, cheeses, or even different citrus juices in the vinaigrette, but I will tell you right now that this combination is a guaranteed success. Cheers to recipes from good friends, and delicious, simple salads!
Blackberry Arugula Salad with Citrus Vinaigrette
- baby arugula leaves
- fresh blackberries
- crumbled gorgonzola or blue cheese
- citrus vinaigrette (recipe below)
- 1/3 cup good-quality olive oil
- 1/4 cup freshly-squeezed orange, lemon, or lime juice (I used blood orange juice)
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
Whisk together all vinagrette ingredients until well-blended. Toss with arugula and blackberries, and then serve topped with crumbled cheese.
This would also be great with different berries or fruits.
My friend, Ally.