Edited: This recipe for Summer Salad with Apricot Vinaigrette was originally posted in June 2016 and updated in June 2019.
Summertime and the weather is warm, I want refreshing lemonade and summer salads. Lite crisp salads with loads of flavor. And no heavy dressings. This is the time for airy vinaigrettes. During a recent trip to Trader Joes, I found a box of organic apricots, a fruit I don’t see in the stores very often and also a fruit I feel is very underrated. I was inspired to create a healthy salad using apricot as a starring role. The bright orange color of an apricot needed a compliment that was bright and flavorful, so I chose a beet. Being that Beets is in the name of my blog, many people ask why I don’t work with Beets more often. So here you go. And Beets are just so darn healthy for you so how can you go wrong? I used ingredients that each on their own could be the star of a dish, yet this salad is quite simple. Arugula is peppery, apricots are sweet, pears and beets both offer a hint of sweet spiciness and blue cheese is tangy. Add a light and refreshing apricot vinaigrette to anchor the salad and tone down the strong flavors. I think I have found the perfect summer salad. Of course, if apricots are not as readily available in your area, peaches would make a great substitute. Even mangos.
- 1 4-5oz. bag arugula
- 2 apricots, diced
- 2 pears, diced
- 1 cup canned beets, diced
- 1 cup crumbled blue cheese
- 2 tbsp white balsamic vinegar, (or white wine vinegar)
- 1/3 cup apricot preserves
- 1/3 cup pure extra virgin olive oil
- 1 tsp ground pepper
- Add the balsamic vinegar, apricot preserves, olive oil and pepper to a jar. Place the lid toghtly on the jar and shake until well combined. (Alternatively whisk all the ingredients in a medium sized mixing bowl)
- Add the arugula to a serving bowl. Layer the diced apricot, diced pear and diced beets ontop of the arugula. Sprinkle the crumbled blue cheese over the salad.
- Drizzle the salad with the apricot vinaigrette and serve immediately.
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