Plum and Arugula Salad
Late August in our corner of the country always feels like a bittersweet transition. The sun still hangs heavy and golden in the sky, but the mornings carry a crisp whisper of the coming autumn. Last Saturday, Liam and I invited James and Ava over to our small backyard for a quiet lunch to celebrate the final harvest of the season.
James brought a basket of dark, jammy plums from a local orchard, and Ava carried a bunch of peppery arugula from her community garden plot. As we stood around the kitchen island at HSalad.com headquarters, we decided to experiment with these fresh finds. The result was a vibrant, refreshing Plum and Arugula Salad that honestly stopped us all in our tracks.
I remember the look on Liam’s face when he took the first bite, the way the sweet fruit juice cut through the bite of the greens was pure magic. We spent the rest of the afternoon talking and laughing while we finished every last leaf from the bowl. This Plum and Arugula Salad represents everything we love about seasonal cooking: it is simple, honest, and incredibly delicious.
Since that day, I have made this Plum and Arugula Salad at least three times a week because it captures the essence of summer and fall in one dish. I truly believe that food tastes better when you share a story with it, and this Plum and Arugula Salad tells the story of our family’s love for fresh ingredients.
Why You Will Love This Plum and Arugula Salad
You will absolutely adore this Plum and Arugula Salad because it strikes a perfect balance between sophisticated flavors and effortless preparation. Many people think they need complicated techniques to make an impressive meal, but this Plum and Arugula Salad proves otherwise. The peppery kick of the baby arugula provides a sturdy base that stands up well to the juicy, succulent plums.
Every forkful offers a contrast of textures, from the creamy goat cheese to the crunch of toasted walnuts. This Plum and Arugula Salad also serves as a nutritional powerhouse, packing in vitamins and antioxidants without feeling heavy. We designed this Plum and Arugula Salad to fit into your busy life, so you can whip it up in under fifteen minutes.
Whether you need a quick weekday lunch or a stunning side dish for a dinner party, this Plum and Arugula Salad never fails to impress guests. You will also love how customizable this Plum and Arugula Salad is, allowing you to use whatever you have in your pantry.
The bright colors of the red plums against the deep green leaves make this Plum and Arugula Salad a visual masterpiece on any table. Finally, the homemade balsamic vinaigrette ties everything together, making this Plum and Arugula Salad a recipe you will return to year after year.
Ingredients You’ll Need
Creating the perfect Plum and Arugula Salad starts with selecting the highest quality ingredients. At HSalad.com, we always emphasize using seasonal produce to get the best flavor profile possible. For this Plum and Arugula Salad, look for plums that give slightly when you press them but still hold their shape.
The dressing for your Plum and Arugula Salad should use a high-quality extra virgin olive oil to ensure a smooth finish. We prefer baby arugula for this Plum and Arugula Salad because its leaves are tender and less woody than mature arugula. Check the table below for the exact measurements you need to make the best Plum and Arugula Salad of your life.
| Ingredient Category | Item | Quantity |
|---|---|---|
| Greens | Fresh Baby Arugula | 5 Cups |
| Fruit | Ripe Plums (sliced) | 4 Large |
| Cheese | Crumbled Goat Cheese | 1/2 Cup |
| Nuts | Toasted Walnuts or Pecans | 1/3 Cup |
| Onion | Thinly Sliced Red Onion | 1/4 Cup |
| Dressing | Extra Virgin Olive Oil | 3 Tablespoons |
| Dressing | Balsamic Vinegar | 1 Tablespoon |
| Dressing | Honey or Maple Syrup | 1 Teaspoon |
| Seasoning | Salt and Black Pepper | To Taste |
Substitutions & Variations
We know that sometimes your local market might not have exactly what you need for the Plum and Arugula Salad. Do not worry, because this Plum and Arugula Salad is incredibly flexible and accommodates many changes. If you cannot find plums, you can easily turn this into a peach or nectarine salad.
The sweetness of any stone fruit pairs beautifully with the greens in this Plum and Arugula Salad. For those who find arugula too spicy, try mixing it with baby spinach or spring mix to mellow out the flavor of your Plum and Arugula Salad. If goat cheese is not your favorite, feta cheese adds a wonderful salty tang that complements the Plum and Arugula Salad perfectly.
Vegan friends can swap the cheese for avocado slices or a dairy-free almond-based cheese to keep the Plum and Arugula Salad plant-based. You can also vary the nuts; slivered almonds or pumpkin seeds add a great nut-free crunch to the Plum and Arugula Salad. For a touch of heat, add a pinch of red pepper flakes to the dressing of your Plum and Arugula Salad.
If you want a more substantial meal, add grilled chicken or roasted chickpeas directly into the Plum and Arugula Salad. No matter how you change it, the core spirit of the Plum and Arugula Salad remains delicious and fresh.
We know that sometimes your local market might not have exactly what you need for the Plum and Arugula Salad. Do not worry, because this Plum and Arugula Salad is incredibly flexible and accommodates many changes. If you cannot find plums, you can easily turn this into a peach or nectarine salad. The sweetness of any stone fruit pairs beautifully with the greens in this Plum and Arugula Salad. For those who find arugula too spicy, try Summer Berry Fruit Salad for a sweeter alternative.
Step-by-Step Instructions
Follow these simple steps to assemble your Plum and Arugula Salad like a pro. Liam and I spent hours perfecting the order of operations to ensure every leaf gets coated in dressing without becoming soggy. First, start by washing your arugula in cold water and drying it thoroughly using a salad spinner.
A dry base is the secret to a crisp Plum and Arugula Salad. Next, prepare the plums by cutting them into even wedges, removing the pits carefully. In a small glass jar, combine the olive oil, balsamic vinegar, honey, salt, and pepper for the Plum and Arugula Salad dressing.
Shake the jar vigorously until the ingredients emulsify into a smooth liquid. Place the dried arugula in a large wooden bowl, which adds a rustic touch to your Plum and Arugula Salad. Drizzle half of the dressing over the greens and toss gently with your hands or tongs.
Layer the sliced plums and red onions over the top of the greens to start building the Plum and Arugula Salad layers. Sprinkle the crumbled goat cheese and toasted walnuts over the fruit. Finally, drizzle the remaining dressing over the top of your Plum and Arugula Salad right before you serve it. Serve the Plum and Arugula Salad immediately to enjoy the contrast between the cold greens and the room-temperature fruit.
Pro Tips for Success
To elevate your Plum and Arugula Salad from good to gourmet, pay attention to the small details. James always insists on toasting the walnuts in a dry pan for three minutes before adding them to the Plum and Arugula Salad. This process releases the natural oils and creates a much deeper flavor profile for the entire Plum and Arugula Salad.
If your red onions taste too sharp, soak the slices in ice water for ten minutes before adding them to the Plum and Arugula Salad. This trick removes the “bite” while keeping the crunch. When slicing the plums for your Plum and Arugula Salad, try to keep the slices uniform so every bite feels balanced.
We also recommend using a high-quality balsamic glaze as a final garnish if you want an extra pop of sweetness on your Plum and Arugula Salad. Do not over-dress the greens, as arugula is delicate and can wilt quickly under too much oil.
I find that chilling the serving plates in the fridge for ten minutes keeps the Plum and Arugula Salad refreshingly cold during hot summer lunches. Always season with a pinch of flaky sea salt at the very end to make the plum flavors really sing in your Plum and Arugula Salad.
To elevate your Plum and Arugula Salad from good to gourmet, pay attention to the small details. James always insists on toasting the walnuts in a dry pan for three minutes before adding them to the Plum and Arugula Salad. This process releases the natural oils and creates a much deeper flavor profile for the entire Plum and Arugula Salad. If your red onions taste too sharp, soak the slices in ice water for ten minutes before adding them to Blueberry Lemon Dressing for a refreshing twist.
Storage & Reheating Tips
The Plum and Arugula Salad tastes best when you eat it immediately after assembly. Because arugula is a very thin and tender green, it does not hold up well once you apply the dressing. If you plan to eat the Plum and Arugula Salad later, we suggest storing the components separately.
Keep the washed and dried arugula in a container with a paper towel to absorb excess moisture. Store the sliced plums in a separate airtight container in the refrigerator to keep them fresh for your Plum and Arugula Salad. You can make the dressing for the Plum and Arugula Salad up to five days in advance and keep it in a jar on the counter or in the fridge.
If the oil solidifies in the fridge, simply let it sit at room temperature for ten minutes and shake it well before using it on the Plum and Arugula Salad. We do not recommend reheating any part of this Plum and Arugula Salad, as it is a cold dish meant for refreshing consumption.
If you have leftovers that are already dressed, try to eat them within a few hours, or the Plum and Arugula Salad will lose its signature crunch. For meal prep, assemble individual jars with the dressing at the bottom and the plums and greens on top to keep your Plum and Arugula Salad fresh for work.
What to Serve with this Recipe
This Plum and Arugula Salad pairs beautifully with a variety of main courses and side dishes. For a light and elegant lunch, serve the Plum and Arugula Salad alongside a warm, crusty baguette and salted butter. The bread helps soak up any extra balsamic dressing from the bottom of the Plum and Arugula Salad bowl.
If you want a more filling dinner, grilled salmon or lemon-herb chicken breast complements the fruitiness of the Plum and Arugula Salad perfectly. Ava loves serving this Plum and Arugula Salad with a chilled glass of Sauvignon Blanc or a crisp rose wine. The acidity in the wine cuts through the creaminess of the goat cheese in the Plum and Arugula Salad beautifully.
For a vegetarian feast, pair the Plum and Arugula Salad with a mushroom risotto or a simple pasta aglio e olio. If you are hosting a summer barbecue, this Plum and Arugula Salad acts as the perfect palate cleanser between bites of smoky ribs or burgers.
We also find that a bowl of chilled gazpacho makes a wonderful starter before bringing out the main Plum and Arugula Salad. No matter what you choose, the Plum and Arugula Salad will likely be the star of the show.
This Plum and Arugula Salad pairs beautifully with a variety of main courses and side dishes. For a light and elegant lunch, serve the Plum and Arugula Salad alongside a warm, crusty baguette and salted butter. The bread helps soak up any extra balsamic dressing from the bottom of the Plum and Arugula Salad bowl. If you want a more filling dinner, grilled salmon or lemon-herb chicken breast complements the fruitiness of the Plum and Arugula Salad, just like Honey Lime Fruit Salad does.
FAQs
What are the best types of plums for a Plum and Arugula Salad?
You can use any variety of plum for your Plum and Arugula Salad, but we personally love Black Amber or Santa Rosa plums. Black Amber plums provide a beautiful deep purple skin that looks stunning in the Plum and Arugula Salad.
Santa Rosa plums offer a perfect balance of tart skin and sweet flesh, which enhances the overall flavor profile. Ensure the plums are ripe but firm so they do not turn into mush when you toss the Plum and Arugula Salad.
Can I make this Plum and Arugula Salad vegan?
Yes, you can easily adapt the Plum and Arugula Salad for a vegan lifestyle. Simply omit the goat cheese or replace it with a high-quality vegan feta or cashew-based cheese. Also, ensure you use maple syrup instead of honey in the dressing for your Plum and Arugula Salad. The combination of fruit, nuts, and greens still provides a satisfying and rich flavor without any animal products.
How do I keep the arugula from wilting in the salad?
The key to preventing wilting in your Plum and Arugula Salad is timing. Never dress the Plum and Arugula Salad until you are ready to put it on the table. Additionally, make sure the arugula is completely dry after washing it. Moisture on the leaves prevents the dressing from sticking and causes the Plum and Arugula Salad to become limp much faster.
Is this Plum and Arugula Salad gluten-free?
This Plum and Arugula Salad is naturally gluten-free as written. We use fresh produce, nuts, cheese, and a simple oil and vinegar dressing. Always check the labels on your balsamic vinegar and mustard (if you add any) to ensure no hidden gluten exists, but generally, this Plum and Arugula Salad is a safe and delicious option for those with gluten sensitivities.
Can I add protein to make this a full meal?
Absolutely, adding protein is a great way to turn the Plum and Arugula Salad into a hearty entree. Grilled shrimp, sliced steak, or even hard-boiled eggs work wonderfully with the ingredients. For a plant-based protein boost, toss in some cooked quinoa or canned chickpeas. These additions provide extra texture and make the Plum and Arugula Salad much more filling for a long day.
The Plum and Arugula Salad is a delightful dish that combines the sweetness of plums with the peppery flavor of arugula, creating a refreshing and vibrant salad. This dish showcases the beauty of seasonal ingredients and can be enjoyed as a light meal or a side dish, making it a versatile addition to any table. For more on seasonal cooking, check out this Seasonal Cooking.
Nutrition Information (per serving)
We believe in transparency when it comes to what you put in your body. This Plum and Arugula Salad provides a wealth of micronutrients, including Vitamin K from the arugula and Vitamin C from the plums. The healthy fats from the walnuts and olive oil make the Plum and Arugula Salad satisfying and keep you full longer. Please note that these values are estimates based on standard serving sizes for the Plum and Arugula Salad.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 245 kcal |
| Total Fat | 18g |
| Saturated Fat | 4g |
| Cholesterol | 10mg |
| Sodium | 150mg |
| Total Carbohydrates | 16g |
| Dietary Fiber | 3g |
| Sugars | 11g |
| Protein | 6g |
Thank you for letting me share this special Plum and Arugula Salad with you today. Liam, James, Ava, and I hope this recipe brings as much joy to your kitchen as it does to ours. Cooking should always be an adventure, and we think this Plum and Arugula Salad is the perfect place to start. Happy tossing!
Plum and Arugula Salad
Ingredients
Method
- Wash the arugula in cold water and dry it thoroughly using a salad spinner.
- Cut the plums into even wedges, removing the pits carefully.
- In a small glass jar, combine the olive oil, balsamic vinegar, honey, salt, and pepper. Shake until emulsified.
- Place the dried arugula in a large wooden bowl and drizzle half of the dressing over it. Toss gently.
- Layer the sliced plums and red onions over the greens.
- Sprinkle the crumbled goat cheese and toasted walnuts over the top.
- Drizzle the remaining dressing over the salad right before serving.
