Synaptic Salad with Arugula, Berries, and Vinaigrette

This salad is a symphony of flavors and textures, with the peppery arugula providing a bitter base for the sweet berries and crunchy walnuts. The goat cheese adds a creamy richness, while the balsamic vinaigrette ties everything together. It's perfect for a light lunch or dinner, and it's also a great way to use up leftover berries.

I first came up with this recipe on a hot summer day when I was looking for something light and refreshing to eat. I had some leftover arugula and berries in my fridge, so I threw them together with some walnuts and goat cheese. The result was so delicious that I've been making it ever since.

Prep time: 10 | Cook time: 0 | Serves: 4

Ingredients

• 1 bunch arugula, washed and chopped
• 1 cup mixed berries (such as strawberries, blueberries, and raspberries)
• 1/2 cup chopped walnuts or pecans
• 1/4 cup crumbled goat cheese (optional)
• For the vinaigrette:
• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the arugula, berries, nuts, and goat cheese (if using).
2. In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper.
3. Pour the vinaigrette over the salad and toss to coat.
4. Serve immediately and enjoy!

Why It Works

• The arugula's bitterness balances out the sweetness of the berries.
• The walnuts add a crunchy texture and a nutty flavor.
• The goat cheese adds a creamy richness.
• The balsamic vinaigrette is the perfect finishing touch, adding a touch of acidity and sweetness.
• This salad is easy to make and can be tailored to your own taste preferences. For example, you could add other fruits or vegetables, such as sliced apples or pears.
• This salad is a great way to use up leftover berries.