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Peach Blueberry Arugula Salad

Peach Blueberry Arugula Salad

Name: Peach Blueberry Arugula Salad
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: Serves 6
Ingredients: Pecan Brittle:; 1 cup raw, unsalted pecans, roughly chopped; 1/2 cup raw pumpkin seeds (pepitas); 1/4 cup maple syrup; 2 teaspoons olive oil; 1 teaspoon Frontier Co-op® Pure Vanilla Extract; 1/2 teaspoon Frontier Co-op® Sea Salt; 1/4 teaspoon Frontier Co-op® Black Pepper; Vanilla Balsamic Vinaigrette:; 1/4 cup olive oil; 2 tablespoons balsamic vinegar; 2 teaspoons honey; 1/2 teaspoon Frontier Co-op® Pure Vanilla Extract; 1 tablespoon Dijon mustard; 1 teaspoon Frontier Co-op® Sea Salt; 1/2 teaspoon Frontier Co-op® Black Pepper; 1/2 teaspoon Frontier Co-op® Garlic Powder; Salad:; 5 ounces arugula; 2 mini cucumbers, thinly sliced; 1 cup fresh blueberries; 2 peaches, thinly sliced; 1/2 cup crumbled feta cheese

Total Time: 00h 45m

Hands-on Time: 00h 15m

Makes: 6 servings

This elegant, one-of-a-kind salad is virtually indescribable. Starting with a base of arugula, cucumbers, blueberries and peaches, complemented with feta cheese and luscious bites of crisp pecan brittle, then tossed with a rich, complexly flavored vanilla balsamic vinaigrette, this recipe is one you simply need to experience to understand.

Ingredients

Pecan Brittle:
1 cup raw, unsalted pecans, roughly chopped
1/2 cup raw pumpkin seeds (pepitas)
1/4 cup maple syrup
2 teaspoons olive oil
1 teaspoon Frontier Co-op® Pure Vanilla Extract
1/2 teaspoon Frontier Co-op® Sea Salt
1/4 teaspoon Frontier Co-op® Black Pepper
Vanilla Balsamic Vinaigrette:
1/4 cup olive oil
2 tablespoons balsamic vinegar
2 teaspoons honey
1/2 teaspoon Frontier Co-op® Pure Vanilla Extract
1 tablespoon Dijon mustard
1 teaspoon Frontier Co-op® Sea Salt
1/2 teaspoon Frontier Co-op® Black Pepper
1/2 teaspoon Frontier Co-op® Garlic Powder
Salad:
5 ounces arugula
2 mini cucumbers, thinly sliced
1 cup fresh blueberries
2 peaches, thinly sliced
1/2 cup crumbled feta cheese

Directions

Preheat oven to 275 degrees and line a small baking sheet with parchment paper.
In a medium bowl, add pecans, pumpkin seeds, maple syrup, olive oil, vanilla, salt and pepper, and mix well to coat. Spread onto baking sheet and bake for 35 minutes, rotating pan halfway through.
Remove from oven and let cool. Once cooled, break into small, bite-sized pieces. (To speed up the cooling process, place in freezer for a few minutes.)
In a medium bowl, whisk together all Vanilla Balsamic Vinaigrette ingredients and set aside.
On a large platter, assemble arugula, cucumbers, blueberries and peaches. Sprinkle feta cheese over top and toss gently with vinaigrette. Serve and enjoy immediately (salad will get soggy as it sits).

Peach Blueberry Arugula Salad

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