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Strawberry Arugula Salad

Strawberry Arugula Salad

A vibrant and refreshing salad that combines peppery arugula with sweet strawberries, creamy goat cheese, and crunchy candied pecans, all drizzled with a balsamic vinaigrette.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings servings
Course: Appetizer
Cuisine: American
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 5 ounces fresh arugula, washed and dried thoroughly
  • 2 cups fresh strawberries, hulled and sliced thi
  • 4 ounces goat cheese, crumbled (or use feta)
  • 1/2 cup candied pecans
  • 1/4 cup red onion, very thinly sliced
  • 3 tablespoons balsamic vinegar, high-quality aged
  • 1/4 cup extra virgin olive oil, cold-pressed
  • 1 teaspoon honey or maple syrup
  • Salt and black pepper to taste

Method
 

  1. Wash the arugula in cold water and dry completely.
  2. Hull the strawberries and slice them into uniform pieces. Slice the red onion into paper-thin half-moons.
  3. In a small jar or bowl, combine olive oil, balsamic vinegar, honey, salt, and pepper. Whisk until emulsified.
  4. If the pecans are not already candied, toast them in a dry skillet over medium heat for 3 to 5 minutes.
  5. In a large bowl, combine the arugula, strawberries, and onions. Pour half of the dressing over and toss gently.
  6. Top with crumbled goat cheese and toasted pecans. Drizzle with remaining dressing if needed and serve immediately.

Notes

Dress the salad just before serving to prevent wilting. Use room temperature cheese for better integration. Store components separately if making ahead.