Blueberry Walnut Arugula Salad

“Gratitude makes sense of our past, brings peace for today, and creates a vision for tomorrow”

— Melody Beattie

This is the perfect summer salad when berries are ripe and in season and your greens are fresh!  Blueberries provide high amounts of anti-inflammatory antioxidants which also give a slightly sweet taste when paired with balsamic vinegar.  The toasted walnuts add for a perfect crunch over a bed of peppery arugula.  Enjoy this summer bite!!

INGREDIENTS:

    •    1/4 cup walnuts

    •    2 Tbsp Extra-Virgin Olive Oil

    •    1-2 Tbsp Balsamic Vinegar

    •    2 Large Handfuls Arugula (or Spinach)

    •    1/4 Red Onion, sliced thin

    •    1 cup blueberries, washed

DIRECTIONS:

Toast walnuts and olive oil over medium heat in a skillet.  While walnuts are roasting (~3 minutes) wash your blueberries and add to a large bowl of arugula (or spinach).  Slice you red onion into thin pieces.  Go back to the skillet and add blueberries and balsamic vinegar and stir another 1 minute.  Serve over the bed of greens and enjoy!