Mango Arugula Salad with balsamic dressing is a refreshing summer salad with takes no time to put together and requires only a handful of ingredients! It is also vegan and gluten-free.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 10 minutes
- Total time: 20 minutes
- Yield: 4
- Category: Salad
- Cuisine: American
Ingredients
- 1/4 cup balsamic vinegar (60 ml)
- 2 tablespoons olive oil (extra-virgin, 30 ml)
- 1/2-1 tablespoon maple syrup (or honey, 15 ml, adjust to taste)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- salt (to taste)
- 5 oz arugula
- 2 medium mangoes (ripe and cut into cubes)
- 1/2-3/4 cup pecans (toasted and then chopped)
Method
- Place 1/4 cup balsamic vinegar in a pan on medium heat. Simmer around 5 to 6 minutes until it thickens and reduces in half to around 2 tablespoons. It should be thick and coat the back of a spoon.
- Transfer this to a bowl or measuring jar. Add olive oil, maple syrup, garlic powder, black pepper and salt to taste. Mix everything and set aside. If the dressing seems too thick (this can happen if balsamic vinegar gets cooked for long, then just add some water to thin it out).
- Meanwhile place 1/2 cup pecans (or 3/4 cup if you like more nuts) in a pan on medium heat. Roast for 7 to 8 minutes, stirring often (else nuts will burn) until browned and toasted. Then chop the pecans into bite size pieces.
- To a large bowl, add arugula, chopped mangoes, toasted pecans. Drizzle the dressing and mix. Serve the mango arugula salad immediately. You can also add some goat cheese on top before serving.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.