Strawberry Arugula Salad
This fresh strawberry arugula salad is a bright and flavorful summer dish made with peppery arugula, sweet strawberries, crisp cucumbers, red onion, toasted pecans, and creamy goat cheese tossed with a tangy basil balsamic vinaigrette.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Salad
- Method: Chopped
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 5 ounces baby arugula
- 1 pound strawberries, hulled and quartered
- 1/2 small red onion, thinly sliced
- 1 to 2 Persian cucumbers, thinly sliced
- 1/4 cup goat cheese, crumbled
- 1/2 cup toasted pecans, roughly chopped
- 2 tablespoons balsamic vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons maple syrup or honey
- 1 small garlic clove, finely minced
- 2 tablespoons fresh basil, chiffonade
- 1/3 cup extra virgin olive oil
- Fine sea salt and black pepper to taste
Instructions
1. Toast the pecans in a medium skillet over medium heat until fragrant and lightly browned, stirring occasionally for about 2 to 5 minutes. Transfer to a cutting board and let cool, then roughly chop.
2. Prepare the basil balsamic dressing by adding balsamic vinegar, Dijon mustard, maple syrup or honey, minced garlic, fresh basil, olive oil, salt, and black pepper to a jar with a lid. Shake well until fully emulsified. Alternatively whisk everything together in a small bowl.
3. In a large salad bowl add the arugula, strawberries, red onion, cucumbers, goat cheese, and chopped toasted pecans.
4. Drizzle the dressing over the salad just before serving.
5. Gently toss everything together until well coated and serve immediately.
Notes
Chiffonade means rolling basil leaves together and slicing them into thin ribbons.
This salad tastes best when served fresh, as the arugula may wilt after sitting with the dressing for several hours.
If preparing ahead, keep the dressing separate and add it right before serving.
To make the salad vegan, omit the goat cheese or replace it with diced avocado for a creamy texture.
Leftover undressed salad can be stored in an airtight container in the refrigerator for up to 1 day.
Find it online: https://cookingwithramsay.com/strawberry-arugula-salad/