This simple arugula salad is the kind of dish I wish could come out of my kitchen every Friday night: easy, healthy, a family hit that uses uses up my fridges leftovers from the week.

I created this salad on a said magical Friday night last fall. Exhausted from the work week, I wanted a salad to go with our pizza that would have texture and flavor not being chore to put together.

I dug through my cupboards and fridge looking for tastes and textures that could balance each other out: sweet and salty, peppery and tangy, chewy and leafy.

Next, due to my fatigue, I stumbled upon the most simple but complementary salad dressing. With the brine and salt in the cheese, there’s no need to complicate this salad dressing any further. Just whisk the olive oil, vinegar, salt and pepper and you’re good to go.

A few bites in, I knew I had a salad to not just make Friday nights, but any night of the week, magical.

Cooking notes:

• Just like any fine leaf salad, you’ll want to toss together the arugula, apricots, and cheese together but wait to dress it until right before serving.
• Something about the gumminess of apricots makes them so annoying to cut so I started cutting them up with my herb kitchen shears. It’s so convenient, I just cut them right over the greens.
• Since arugula is such a fine leaf, I find the quarter cup dressing in this recipe is more enough to lightly dress all the leaves. If you like your dressing heavier, however, feel free to add extra oil and vinegar by the teaspoon and toss until it’s covered to your liking.

Yield: 4

Super Easy Arugula & Apricot Salad

Prep Time: 5 minutes

Total Time: 5 minutes

Put this salad together for an easy and quick, yet impressive side for everyday weeknight dinners or special occasions. 

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Ingredients

• 7 oz. arugula, rinsed and dried
• ½ c. dried apricots, preferably unsulfured, cut into ⅛- ¼ inch strips
• ½ c. shaved parmesan cheese blend, I love Trader Joe’s great parmesan, romano, asiago blend
• 2 T. white balsamic vinegar
• 2 T. olive oil
• ¼ tsp. Salt
• Freshly cracked pepper

Instructions

1. In a large bowl combine the arugula, apricots, and cheese.
2. In a small bowl whisk together the vinegar, oil, salt, and a few good cracks black pepper. 
3. Right before serving toss the arugula mixture with the dressing, just until coated. Perfect with grilled meat, pizza, frittatas, and more!

Notes

• If you're making this for less than 4 people you can cut the recipe in half or just dress half of the salad and cover the undressed salad in a fridge for later. The undressed salad should keep for a few days. Just toss with the dressing right before serving.