Description
This salad feels like Summer’s transition to Fall. A little heavier, yet still full of seasonal veggies and fruit.
Ingredients
Units
Scale
Dressing
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 teaspoons dijon mustard
1 tablespoon local honey
1 small clove garlic, minced or pressed
salt and pepper to taste
Salad
2 cups whole wheat Israeli couscous
3 cups baby arugula
1 small bunch fresh basil, sliced
1 cup fresh raspberries
1 cup fresh blackberries
1 cup fresh blueberries
1 cup cherry tomatoes, halved
1 small cucumber, peeled, seeded, and diced
1/2 cup crumbled Feta (optional)
Instructions
- Make the dressing: whisk together the olive oil, balsamic, mustard, honey, and garlic with a dash of salt and pepper. Set aside.
- In a large saucepan, simmer water or chicken stock according to the package directions for the Israeli couscous. Cook the couscous, remove from the pan into a bowl and allow to cool to room temperature.
- Toss the arugula, raspberries, blackberries, blueberries, cherry tomatoes, cucumber, and feta in with the couscous. Slowly add the vinaigrette (you might not need all of it, taste as you go). Gently combine and serve.
