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    Home » Family Style Dinners

    Arugula Salad with Dried Cherries and Goat Cheese

    Published: Aug 9, 2019 » Modified: Jan 24, 2023 » By: Kylie » This post may contain affiliate links. » 1 Comment

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    You are 15 minutes away from this crowd pleasing arugula salad loaded with couscous, goat cheese, dried cherries, sliced almonds and crispy, crunchy crostini!

    White serving platter filled with arugula salad with goat cheese dried cherries and almonds
    Table of Contents show
    Why you're going to love this salad:
    How to make this recipe:
    Tips for making this recipe:
    Frequently asked questions:
    Make it a meal:
    More Easy Salads
    Arugula Salad with Dried Cherries and Goat Cheese

    Why you're going to love this salad:

    • The flavors are on point. This arugula salad is the best of both worlds - healthy and loaded with real, wholesome ingredients but also bursting with flavor and a variety of textures making it an ideal lunch or dinner staple.
    • It has giant croutons! Okay, they're actually called crostini. But basically, they are just giant crunchy croutons topped with goat cheese and they are THE BEST. Skip the store-bought, sodium-laden croutons and toast your own! You can see how easy it is below!
    • No fancy kitchen gadgets or cooking skills required. Have you made couscous before? It's easy peasy. Boil water, add couscous, cover and let stand for 5 minutes. That's the hardest part of this recipe! Well that, and keeping a close eye on your crostini while they're broiling in the oven - but that's simple too! Other than that it's just adding ingredients to a bowl and tossing. You got this!
    • It's perfect for meal prep recipe when you need something quick, easy and healthy! Minimal ingredients, maximum flavors and it takes just minutes to throw together. Wait to add the dressing until just before serving and you've got a salad that's going to stay fresh for several days!
    White marble counter top filled with ingredients to make arugula salad

    How to make this recipe:

    Cook couscous according to package directions. Fluff with a fork and set aside to cool.

    While the couscous is cooling, place sliced French baguette on a parchment lined baking sheet.

    Slices of French baguette on a parchment lined baking sheet

    Brush the top of each slice of bread with olive oil.

    Slices of French baguette on a parchment lined baking sheet being brushed with olive oil

    Broil on high for 1-2 minutes or until the crostini are dark golden brown and crisp.

    Flip slices over and brush the other side with olive oil. Broil for another minute or so until dark golden brown on top. Set aside.

    Slices of French baguette on a parchment lined baking sheet after being broiled in the oven

    Add arugula to a large mixing bowl and pour cooled couscous on top.

    A white bowl filled with arugula and a saucepan of cooked couscous being poured over it

    Add olive oil, white balsamic vinegar, Dijon mustard, thyme, lemon juice and a large pinch of salt and pepper to a mason jar. Cover and shake vigorously until well emulsified.

    Pour half the dressing over the arugula and couscous.

    A white bowl filled with arugula and couscous with lemon vinaigrette being poured over it

    Toss to coat evenly and transfer to serving platter. Crumble half the goat cheese over the salad.

    White serving platter filled with arugula salad with couscous and goat cheese

    Then add dried cherries.

    White serving platter filled with arugula salad with couscous goat cheese and cherries

    And sliced almonds.

    White serving platter filled with arugula salad with couscous goat cheese cherries and almonds

    Spread remaining half of the goat cheese across several of the crostinis and add them to the salad along with a few crostinis.

    One hand holding a crostini while another hand spreads goat cheese across it with a platter of salad in the background

    Serve remaining dressing on the side and enjoy!

    White serving platter filled with arugula salad with goat cheese dried cherries and almonds

    Tips for making this recipe:

    • You can serve this salad warm or cold and both ways taste delish! For a warm salad, just toss the couscous with the arugula and dressing while the couscous is still warm. I typically prefer to wait until the couscous has cooled and then add it to the salad but it's great either way!
    • Don't skip the crostini! I love croutons, like A LOT, but crostini are LIFE. Crispy slices of baguette slathered in olive oil - does it get any better than that? No. I'll be honest that I typically only eat salads if they are accompanied by some kind of crunchy carb. That's just how I roll.
    • Feel free to switch out the arugula for another green if you'd like. Spring greens, kale, romaine or even mustard greens will taste great in this salad. Any fresh green is going to give you nearly the same result - I just enjoy the slight pepperiness of arugula. And no, pepperiness is not a word. But I'm still going to use it!
    Close up shot of a white serving platter filled with arugula salad with goat cheese dried cherries and almonds

    Frequently asked questions:

    • Can I use something else in place of couscous?
      • Sure! Quinoa is my usual go-to for salad toppings, but couscous is a nice change of pace once in a while. Brown rice, bulgur or even lentils would be a great substitute for couscous as well!
    • Is there another cheese that would work well instead of goat cheese?
      • Goat cheese is my FAVORITE because of it's creamy texture and tangy yet mild flavor, but I realize that it's not everyone's jam! Blue cheese, feta, brie, manchego or even queso fresco would also be great options in this salad.
    • Can I make this salad ahead of time?
      • Yes! Arugula holds up really well even when topped with other delicious things. However, I would wait to dress the salad until just before serving so the greens don't wilt too much. If you REALLY want to make and dress this salad ahead of time, try using fresh chopped kale in place of the arugula. Kale can handle sitting in dressing for a few days without breaking down!
    • Is this a good salad for feeding a crowd?
      • This salad is THE BEST for feeding a crowd! I like to serve it alongside my favorite pasta dishes (listed below) whenever we're having people over. It's a nice departure from the usual green salad that your friends might be expecting.
    White serving platter filled with arugula salad with goat cheese dried cherries and almonds

    Make it a meal:

    • 10 Minute Vegetarian Lasagna
    • Smoked Gouda Mac & Cheese
    • 30 Minute Baked Ravioli
    • Spinach & Cheese Stuffed Shells
    • Tomato & Garlic Linguine
    White serving platter filled with arugula salad with goat cheese dried cherries and almonds

    More Easy Salads

    • 6 Ingredient Creamy Balsamic Dressing (no mayo!)
    • 6 Ingredient Honey Dijon Dressing
    • Simple Beetroot Salad with Feta
    • Greek Tomato Onion Cucumber Salad

    Questions?
    Leave a comment below!
    Liked the recipe?
    Leave a comment below!
    Made this dish?
    Leave a comment and star rating below!

    Print

    Arugula Salad with Dried Cherries and Goat Cheese

    Print Recipe
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    ★★★★★

    5 from 1 reviews

    You are 15 minutes away from this crowd pleasing arugula salad loaded with couscous, goat cheese, dried cherries, sliced almonds and crispy, crunchy crostini! 

    • Author: Kylie
    • Prep Time: 5 minutes
    • Cook Time: 5 minutes
    • Total Time: 10 minutes
    • Yield: 8 servings 1x
    • Category: Salad/Main Dish
    • Method: Stove Top
    • Cuisine: American

    Ingredients

    Scale

    Crostini:

    • 15 slices French baguette
    • ¼ cup olive oil

    Salad:

    • 1 cup whole wheat couscous
    • 5 oz. fresh arugula
    • 4 oz. herb and garlic goat cheese
    • ¾ cup sliced almonds
    • ¾ cup dried cherries

    Dressing:

    • ½ cup olive oil
    • ¼ cup white balsamic vinegar
    • 1 teaspoon Dijon mustard
    • ½ teaspoon dried thyme
    • juice of 1 lemon
    • Kosher salt
    • fresh cracked pepper

    Instructions

    1. Cook couscous according to package directions. Fluff with a fork and set aside to cool.
    2. While the couscous is cooling, place sliced French baguette on a parchment lined baking sheet.
    3. Brush the top of each slice of bread with olive oil and broil on high for 1-2 minutes or until dark golden brown and crisp.
    4. Flip slices over and brush the other side with olive oil. Broil for another minute or so until dark golden brown on top. Set aside.
    5. Add arugula to a large mixing bowl and pour cooled couscous on top.
    6. Add olive oil, white balsamic vinegar, Dijon mustard, thyme, lemon juice and a large pinch of salt and pepper to a mason jar. Cover and shake vigorously until well emulsified.
    7. Pour half the dressing over the arugula and couscous. Toss to coat evenly and transfer to serving platter.
    8. Crumble half the goat cheese over the salad.
    9. Then add sliced almonds and dried cherries.
    10. Spread remaining half of the goat cheese across several of the crostinis and add them to the salad along with a few crostinis.
    11. Serve remaining dressing on the side and enjoy!

    Notes

    You can serve this salad warm or cold and both ways taste delish! For a warm salad, just toss the couscous with the arugula and dressing while the couscous is still warm. I typically prefer to wait until the couscous has cooled and then add it to the salad but it's great either way!

    Don't skip the crostini! I love croutons, like A LOT, but crostini are LIFE. Crispy slices of baguette slathered in olive oil - does it get any better than that? No. I'll be honest that I typically only eat salads if they are accompanied by some kind of crunchy carb. That's just how I roll.

    Feel free to switch out the arugula for another green if you'd like. Spring greens, kale, romaine or even mustard greens will taste great in this salad. Any fresh green is going to give you nearly the same result - I just enjoy the slight pepperiness of arugula. And no, pepperiness is not a word. But I'm still going to use it!

    Nutrition

    • Serving Size:
    • Calories: 442
    • Sugar: 7.5 g
    • Sodium: 1479.2 mg
    • Fat: 7.8 g
    • Saturated Fat: 2 g
    • Carbohydrates: 71.9 g
    • Fiber: 7.8 g
    • Protein: 13.6 g
    • Cholesterol: 6.4 mg

    Keywords: couscous salad, fall salad, dried cherry salad, vegetarian salad

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    Reader Interactions

    Comments

    1. Luke

      January 14, 2022 at 10:49 am

      First time trying an arugula salad, and all I can say is wow! The way all of the flavors came together I never would have thought about that. Thanks again!!

      ★★★★★

      Reply

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

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    HELLO FROM THE MIDWEST - I'm Kylie and as a mom and blogger, I understand how hard it can be to get a wholesome dinner on the table at the end of a long day. Here at Midwest Foodie, I focus on sharing simple recipes that make it easy to feed your family real food.

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