Recipe: Berry Cucumber Salad

Berry cucumber salad – it’s fresh, hearty, and delicious! This salad is the perfect accompaniment for your Thanksgiving dinner this weekend. From fresh blueberries to tart cranberries, plus the saltiness of the chopped cashews, this is sure to freshen things up. Okay, let’s get chopping!

Oh, quick note: you can use any nuts, roasted almonds, candied pecans, yet for this one, I was in a salty cashew mood. Plus, if you don’t have any dried cranberries, you can use raisins, but they’re not as good, in my opinion. Okay, let’s get to it.

Ingredients

• 1 bag or box of arugula – about 140 grams
• large cucumber
• 1/2 cup of crumbled feta
• 1/3 cup of dried cranberries
• 3/4 cup of blueberries
• 1/3 cup of chopped cashews
• Poppyseed dressing

First, prep all of your ingredients. Wash and chop the cucumber, ensure the feta is well crumbled (I like to have some bigger pieces, too), and cut the cashews into a variety of pieces – nothing too big. Then, pick out a nice, bright serving dish.

In a separate bowl, add the arugula and add the poppyseed dressing – dress to your liking, knowing that arugula doesn’t hold up too well to leftovers (I like it, but most don’t!). Then, transfer the dressed arugula into your serving dish.

Top with pie-like shapes, with the toppings: blueberries, cucumbers, cashews, feta, and dried cranberries. That’s it! You’re done.

Time to eat up and enjoy.

Don’t make this salad too far ahead of time, given the arugula. If you’re looking for something to have a bit more hold, you could use spinach or romaine lettuce; it’ll hold up better for a potluck or bringing it prepped and ready to someone’s house. If you do want to stick with the arugula, though, bring it separately and dress it right before dinner and then simply assemble last minute.

Well, there you have it, the berry cucumber salad. Happy eating!

Thanks for stopping by, and enjoy your holiday.