Heating the pistachios in olive oil maximizes their aroma and rich, buttery texture, but you can skip this step if you like.
1 cup blueberries
2 1/2 teaspoons sherry vinegar
1 tablespoon olive oil
1/4 cup shelled unsalted pistachios
4 cups baby arugula
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
How to Make It
Combine blueberries and vinegar in a small bowl; let stand 2 minutes. Heat a small skillet over medium heat. Add oil to pan; swirl to coat. Add pistachios to pan; cook 2 minutes, stirring occasionally. Place arugula in a medium bowl. Add blueberry mixture, pistachio mixture, salt, and pepper to arugula; toss to coat.
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I made this salad tonight to accompany our Sunday salmon dinner. It was fantastic! The blueberries countered the peppery arugula nicely and the toasted pistachios provided a good pop to the salad. It was easy to make and tasty!
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