Strawberry Arugula Salad
User Reviews
5
Strawberry Arugula Salad
Description
The salad mixes peppery arugula with sweet strawberries sliced thin, complemented by the crunch of chopped pecans and the creamy tang of crumbled feta cheese. Fresh basil adds a herbaceous note. The dressing combines a puree of reserved strawberries blended with olive oil, choice of vinegar (balsamic, sherry, or still white), Dijon mustard, shallot, water to adjust consistency, honey, salt, and pepper. This smooth vinaigrette coats the salad with a balanced sweet and acidic flavor that ties all ingredients together.
Serving immediately after dressing ensures the leaves remain crisp and fresh. The combination of flavors—sweet, savory, tangy, and nutty—creates a satisfying texture and taste contrast. This salad is suitable as a light lunch or a flavorful side dish, especially in spring or summer when strawberries are plentiful.
The notes mention storing the salad undressed covered in the refrigerator for a couple of days and keeping the dressing separately for up to a week. Dressing should be added just before serving to maintain freshness and texture.
Ingredients
- 1 pound strawberries tops removed
- 5 ounces arugula fresh
- ¾ cup pecans chopped
- ½ cup feta cheese crumbled
- ½ cup basil chopped, fresh
For the Dressing
- ½ cup extra-virgin olive oil
- ¼ cup white vinegar balsamic, sherry or still
- 1 ½ teaspoons Dijon mustard
- ½ shallot peeled, small
- 1 tablespoon water
- 2 teaspoons honey
- kosher salt to taste
- black pepper to taste
Instructions
- Thinly slice all strawberries and reserve 3 large berries for the dressing.
- Make the dressing. In the bowl of a food processor or a high speed blender, add reserved strawberries, oil, balsamic vinegar, Dijon, shallot, water and honey. Process until smooth and creamy, adding more water if necessary. Season with salt and pepper to taste.
- On a large serving platter or in a large serving bowl, mix arugula, berries, pecans, basil, and feta. Drizzle with vinaigrette and serve immediately.
Notes
- Store the salad without dressing in the fridge covered for up to two days to keep it fresh.
- Keep the vinaigrette dressing refrigerated separately for up to one week and add just before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 432 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 432kcal | 22% |
| Carbohydrates | 40g | 13% |
| Protein | 9g | 18% |
| Fat | 31g | 48% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 11mg | 4% |
| Sodium | 173mg | 7% |
| Potassium | 843mg | 18% |
| Fiber | 14g | 56% |
| Sugar | 9g | 18% |
| Vitamin A | 964IU | 19% |
| Vitamin C | 49mg | 54% |
| Calcium | 313mg | 31% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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