Strawberry Salad with Spinach and Arugula
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Strawberry Salad with Spinach and Arugula
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Strawberry salad combines summer-ripe strawberries with tender spinach, zesty arugula, caramelized almonds, and creamy goat cheese for a fresh, delicious summer salad. Top it with homemade poppy seed dressing for the perfect finish!
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Ingredients
For the almonds:
- ½ tablespoon butter salted
- ½ cup almonds sliced
- 1 tablespoon light brown sugar
For the salad:
- 2.5 ounces spinach fresh baby
- 2.5 ounces arugula fresh
- 3 ounces goat cheese crumbled
- 1 ½ cups strawberries fresh, sliced
- poppy seed dressing
Instructions
- Prepare the almonds:
- Place a sheet of parchment paper or a silicone baking mat on a rimmed baking sheet.
- In a nonstick skillet, melt the butter over medium heat. Once melted, add the almonds and stir to combine. Add the brown sugar and stir to coat.
- Cook, stirring constantly, until the sugar has melted and the almonds are golden brown, 2-3 minutes.
- Immediately pour the almonds onto the lined baking sheet, using your spatula to spread them into an even layer. Allow to cool completely before adding to the salad.
- Make the salad:
- In a serving bowl, arrange the greens, goat cheese, sliced strawberries, and as many of the caramelized almonds as desired. Just before serving, dress with the poppy seed dressing or serve the dressing tableside for guests to add as they like.
Notes
- If you don’t care for the peppery flavor of arugula, feel free to use just spinach in this salad.
- Caramelized almonds can be stored in an airtight container at room temperature for 4-5 days, so feel free to make them ahead of time.
- Makes 6 small or 4 larger servings. Recipe nutrition facts based on 6 servings without dressing.
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