Arugula is one of my favorite greens! First of all, arugula compares to kale and broccoli in terms of health benefits. Furthermore, arugula’s peppery flavor enhances other vegetables and fruits in a salad. The right vinegar brings it all together, and the nuts add a little crunch.
Although you can use raw or roasted beets for this recipe, I chose roasted due to the softer texture. I also selected Marcona almonds, the “Queen of Almonds.” The Marcona is a smooth, tan almond known for its sweetness and soft texture, similar to a cashew. With only an ounce or less of almonds per salad, it transforms the flavors in your bowl.
For this recipe, I chose baby arugula because of its bite sized pieces. The sweetness of the roasted beets and the dried apricots compliments the buttery taste of the nuts, and the peppery taste of the arugula. Furthermore, the red onion, bold in flavor, enhances all the flavors. And the avocado brings a smooth and creamy component. Moreover, think slices of fennel add yet another dimension to the bowl.
I love to create salads with a variety of flavors and textures. Salads don’t have to be boring. Although some people claim not enjoy salad as a “main meal,” the ingredients you choose make salad a nutritious and filling meal.
If you haven’t tried Sherry vinegar, you must! Sherry vinegar is rich and nutty but only slightly sweet. It is vinegar so it’s acidic but not as overpowering as you may find some red or white wine vinegars. It is slightly sweet but nothing compared to balsamic vinegar.