Instructions

• Begin by preparing the balsamic vinaigrette (see the recipe in this library) and then set aside.
• Next, in a small pot, toast the pine nuts over a medium heat for 4-5 minutes or until golden brown. Keep moving the pine nuts so that they don’t burn. When ready, remove from the pan and set aside.
• Add the arugula, red onion, blueberries, tomatoes, cranberries, feta cheese and pine nuts into a large bowl and combine.
• Drizzle 4 servings of the balsamic dressing onto the salad and serve immediately.