When I think about refreshing flavors that come together in perfect harmony, strawberry arugula salad tops the list. Imagine hosting a sunny backyard gathering, and this vibrant salad brightens your table. It pairs beautifully with grilled chicken, creating a colorful and healthy meal that impresses your guests.
A glass of chilled sparkling water or a crisp Pinot Grigio complements the salad’s sweetness. You can also serve it alongside a platter of assorted cheeses and nuts, transforming your table into a feast of flavors.
Why This Recipe is Great for You
Now, let’s dive into why I adore this strawberry arugula salad. It’s bursting with freshness, vibrant colors, and mouthwatering taste. As a registered dietitian, I can’t stress enough the importance of incorporating nutrient-rich ingredients into your meals.
This salad checks all the boxes. Arugula is a peppery green that provides vitamins A and K, while strawberries are a fantastic source of antioxidants. Combine those with yogurt for creaminess or pecans for crunch, and you’ve got a dish that’s as healthful as it is delicious.
Trust me, each bite feels like a celebration of summer!
My Experience with the Ingredients
I’ve made countless variations of salads over the years, but there’s something special about how the sweetness of strawberries contrasts with the peppery zing of arugula. Let me tell you about how I usually collect my ingredients.
Fresh strawberries are key—don’t shy away from a local farmers market if you can. The difference in taste is pure bliss! I love incorporating roasted pecans for that unexpected crunch, not to mention that they add healthy fats.
Each ingredient has a purpose and adds its unique flavor to the mix. Ready to jump in? Let’s whip up this delightful salad!
Ingredients List
Here’s what you’ll need to create this colorful and tasty salad:
DRESSING
- 2 medium shallots
- 1 pinch each sea salt and freshly ground black pepper
- 1/3 cup aged balsamic vinegar
- 1-2 Tbsp pure maple syrup
- 1 tsp Dijon mustard
- 3 Tbsp extra virgin olive oil (divided)
ROASTED PECANS
- 1 1/2 Tbsp melted coconut oil
- 1/2 cup raw pecan halves
- 1 Tbsp coconut palm sugar or light brown sugar
- 1 pinch each Himalayan salt, ground cinnamon, and smoked paprika
SALAD
- 7 ounces fresh arugula
- 3 Tbsp chia seeds
- 1 1/2 cups fresh hulled and quartered strawberries
- 1/4 cup crumbled goat cheese
How to Make Strawberry Arugula Salad
Step 1: Prepare the Dressing
Start by finely chopping the shallots. Toss them into a bowl and add a pinch of sea salt and black pepper. Next, pour in the aged balsamic vinegar, maple syrup, Dijon mustard, and whisk it all together.
Gradually add in the olive oil (2 tablespoons) while whisking until everything is well combined. This dressing is tangy and has a hint of sweetness that complements the salad perfectly.
Step 2: Roast the Pecans
Preheat your oven to 350°F (175°C). In a small bowl, mix the melted coconut oil, coconut palm sugar, Himalayan salt, cinnamon, and smoked paprika. Toss the pecan halves in this mixture until they’re well coated.
Spread them in a single layer on a baking sheet and roast them for about 10-12 minutes, or until they’re golden brown and fragrant. Be sure to keep an eye on them; nuts can go from perfect to burnt in a flash!
Step 3: Assemble the Salad
Now comes the fun part! In a large salad bowl, start by adding the fresh arugula. Sprinkle the chia seeds over the greens for that extra nutritional punch. Next, toss in the strawberries, allowing their sweetness to shine.
Drizzle the dressing over the arugula and strawberries, and gently toss it all together. Finally, add in the crumbled goat cheese and top with the roasted pecans.
Recipe Notes
Here’s a little background on each key ingredient:
- Arugula: This peppery green is a powerhouse. It’s low in calories yet packed with vitamins and minerals. Use fresh, crisp arugula for the best flavor.
- Strawberries: Sweet, juicy, and vibrant—choose ripe strawberries for a burst of flavor. They are rich in vitamin C and antioxidants.
- Goat Cheese: Adds creaminess and a tangy contrast to the sweetness of strawberries. If you’re not a goat cheese fan, feta can work as a good alternative.
- Pecans: Roasting them enhances their flavor and gives a delightful crunch. They are a healthy source of fat and protein.
Recipe Variations
Feel free to play with this recipe! Here are some ideas that I love:
- Nut Swap: Try walnuts or almonds in place of pecans for a different crunch.
- Cheese Options: Swap goat cheese for feta or blue cheese if you’re feeling adventurous.
- Add Protein: Toss in grilled chicken or chickpeas for added substance, making it a complete meal.
- Fruity Twist: Add some blueberries or raspberries along with the strawberries for even more color and flavor.
- Grains: Including cooked quinoa or farro can turn this salad into a heartier dish.
- Herbs: Toss in some fresh basil or mint for an extra layer of flavor.
Strawberry Arugula Salad Recipe
Equipment
- Bowl
Ingredients
- 2 medium shallots
- 1 pinch each sea salt and freshly ground black pepper
- 1/3 cup aged balsamic vinegar
- 1-2 Tbsp pure maple syrup
- 1 tsp Dijon mustard
- 3 Tbsp extra virgin olive oil divided
- 1 1/2 Tbsp melted coconut oil
- 1/2 cup raw pecan halves
- 1 Tbsp coconut palm sugar or light brown sugar
- 1 pinch each Himalayan salt ground cinnamon, and smoked paprika
- 7 ounces fresh arugula
- 3 Tbsp chia seeds
- 1 1/2 cups fresh hulled and quartered strawberries
- 1/4 cup crumbled goat cheese
Instructions
- Start by finely chopping the shallots. Toss them into a bowl and add a pinch of sea salt and black pepper. Next, pour in the aged balsamic vinegar, maple syrup, Dijon mustard, and whisk it all together.
- Gradually add in the olive oil (2 tablespoons) while whisking until everything is well combined. This dressing is tangy and has a hint of sweetness that complements the salad perfectly.
- Preheat your oven to 350°F (175°C). In a small bowl, mix the melted coconut oil, coconut palm sugar, Himalayan salt, cinnamon, and smoked paprika. Toss the pecan halves in this mixture until they’re well coated.
- Spread them in a single layer on a baking sheet and roast them for about 10-12 minutes, or until they’re golden brown and fragrant. Be sure to keep an eye on them; nuts can go from perfect to burnt in a flash!
- Now comes the fun part! In a large salad bowl, start by adding the fresh arugula. Sprinkle the chia seeds over the greens for that extra nutritional punch. Next, toss in the strawberries, allowing their sweetness to shine.
- Drizzle the dressing over the arugula and strawberries, and gently toss it all together. Finally, add in the crumbled goat cheese and top with the roasted pecans.
Notes
- Arugula: This peppery green is a powerhouse. It’s low in calories yet packed with vitamins and minerals. Use fresh, crisp arugula for the best flavor.
- Strawberries: Sweet, juicy, and vibrant—choose ripe strawberries for a burst of flavor. They are rich in vitamin C and antioxidants.
- Goat Cheese: Adds creaminess and a tangy contrast to the sweetness of strawberries. If you’re not a goat cheese fan, feta can work as a good alternative.
- Pecans: Roasting them enhances their flavor and gives a delightful crunch. They are a healthy source of fat and protein.
Nutrition
Frequently Asked Questions
Conclusion
Strawberry arugula salad is a versatile, delicious dish that brightens up any meal. Its combination of flavors, textures, and nutritional benefits makes it a delightful choice for warm days and social gatherings.
By roasting the pecans, creating a simple yet tangy dressing, and blending fresh, vibrant ingredients, you create a dish that is visually appealing and satisfying. Don’t shy away from customizing it to suit your tastes or utilizing what you have on hand.
Whether you enjoy it as an appetizer, side dish, or light main course, this salad has a place in every meal. Dig in, and let the fresh flavors take you on a delightful journey!
