HMG Insights

Recipes for Wellness

Arugula and Dried Cherry Salad

Brooke should provide a few sentences here. Lorem ipsum dolor sit amet. Et voluptatibus minima et necessitatibus voluptatem id dolor architecto. Eos aliquam consequuntur ut magnam error et placeat asperiores et eveniet Quis sit reprehenderit blanditiis. Aut reprehenderit deleniti nam molestiae repudiandae qui iure omnis et consequatur omnis 33 sequi minima!
Source: Magnolia Table, Volume 3. Copyright © 2023 by Joanna Gaines. All rights reserved.
Yield: 4-5 servings

Ingredients

  • 1/2 cup apple cider vinegar
  • 4 ounces dried tart cherries
  • 5 ounces baby arugula
  • 1/2 cup chopped toasted almonds
  • 4 ounces crumbled gorgonzola cheese (about 1 cup)
  • 1/4 cup olive oil
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon crushed red pepper flakes
  • 1 small garlic clove, grated
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper

Directions

  1. Add the apple cider vinegar and 1/2 cup of water to a small bowl with a lid and stir in the cherries. Cover and let sit at room temperature for 6 hours or up to overnight. Alternatively, microwave the mixture for 1 minute and let stand at room temperature for 30 minutes. The cherries will plump slightly and soak up some of the vinegar mixture.
  2. When ready to make the salad, add the arugula, almonds, and gorgonzola to a large bowl.
  3. Drain the vinegar mixture from the cherries into a small jar with a lid, reserving the cherries. To the jar, add the olive oil, 1 tablespoon of water, the mustard, pepper flakes, garlic, salt, and pepper. Shake well.
  4. Add half the dressing to the salad, toss well, and taste. Add more dressing if desired. Top with the cherries and serve.