Strawberry Arugula Salad: A Fresh & Flavorful Recipe for Every Occasion
Sweet berries, peppery greens, and toasted pecans create a refreshing springtime salad.
Strawberry Arugula Salad: A Fresh Twist on a Classic Combination
This strawberry arugula salad delivers a colorful blend of sweet, peppery, and tangy flavors, balanced with crunchy pecans, creamy feta, and aromatic mint. Served with a simple honey-mustard vinaigrette, it’s a celebration of fresh spring and summer produce. Whether you’re preparing for an elegant brunch, a festive holiday meal, or a healthy weekday lunch, this salad brings vibrance and texture to the table.
Why You’ll Love This Salad
- Flavor Harmony: The peppery bite of arugula, lush sweetness from strawberries, and creamy feta create dynamic complexity.
- Texture Contrast: Toasted pecans deliver irresistible crunch, while fresh mint brings a fragrant finish.
- Easy Prep: With simple steps, this salad is quick to assemble and can be partially prepared ahead of time.
- Seasonal Showcase: Highlights the best of spring and early summer ingredients.
- Versatile: Works as an appetizer, side, or light meal—suitable for special occasions and everyday suppers alike.
Ingredient Spotlight
| Ingredient | Role/Description |
|---|---|
| Arugula | Peppery leafy green that forms the salad’s backbone |
| Strawberries | Brings juicy sweetness and a pop of color |
| Pecans | Toasted for crunch and nutty flavor |
| Feta Cheese | Salty and creamy, balances sweetness and acidity |
| Mint Leaves | Adds refreshing aroma and a layer of brightness |
| Shallot | Thinly sliced for subtle sharpness in the dressing |
| Honey-Mustard Vinaigrette | Binds the flavors with sweet, tangy, and savory notes |
Core Ingredients List
For best results, use the freshest and ripest ingredients available. Here’s what you’ll need:
- 1 cup roughly chopped pecans
- 2 tbsp rice vinegar
- 2 tsp honey
- 1 tsp Dijon mustard
- 1/2 tsp kosher salt, plus more to taste
- Black pepper to taste
- 1/4 cup olive oil
- 1 small shallot, thinly sliced
- 1 lb fresh strawberries, hulled and quartered
- 1 5-oz package baby arugula
- 1/2 cup crumbled feta cheese
- 1/2 cup fresh mint leaves, torn
Step-by-Step Directions
- Preheat your oven to 350°F (175°C).
- Prepare the Pecans: Spread chopped pecans on a baking sheet. Toast in the oven until fragrant and slightly darkened, 5–6 minutes. Remove and let them cool completely.
- Whisk the Vinaigrette: In a large salad bowl, combine rice vinegar, honey, Dijon mustard, 1/2 tsp kosher salt, and a few grinds of black pepper. Whisk well, then slowly stream in olive oil, whisking continuously until emulsified and smooth.
- Add Shallots and Strawberries: Toss in the thinly sliced shallots and quartered strawberries directly into the vinaigrette. Let them marinate briefly for added flavor.
- Combine with Greens: Add baby arugula, crumbled feta, torn mint, and toasted pecans to the bowl. Gently toss until everything is coated with the vinaigrette. Taste and season with more salt or pepper if needed.
- Serve Immediately: Plate the salad on a large platter or in individual bowls for an attractive presentation.
Expert Tips for a Spectacular Salad
- Toast the Pecans: Toasting unlocks their aromatic oils for deeper flavor. Watch closely, as nuts can go from golden to burnt quickly.
- Use Ripe Strawberries: Fully ripe berries bring extra sweetness and juiciness, which balance the peppery greens and tangy dressing.
- Prep Ahead: Toast pecans, make the vinaigrette, and hull and slice strawberries up to a day in advance. Store components separately and assemble just before serving to maintain freshness.
- Ingredient Swaps: Substitute walnuts or almonds for pecans, goat cheese for feta, or add thinly sliced red onion in place of shallots if desired.
- Double the Dressing: The honey-mustard vinaigrette keeps well and can be used on grain salads, roasted vegetables, or as a marinade.
More Variations & Serving Ideas
This salad works excellently as written but adapts well to a range of tastes and occasions:
- Add Protein: Top with grilled chicken, shrimp, or sliced steak for a heartier main course.
- Change the Cheese: Try fresh mozzarella balls, creamy goat cheese, or shaved Parmesan for variety.
- Seasonal Fruits: Replace strawberries with sliced peaches, nectarines, raspberries, or figs as seasons change.
- Leafy Alternatives: Blend in baby spinach, spring mix, or butter lettuce for a milder green.
- Blend in Grains: Add a scoop of cooked quinoa, farro, or bulgur for a more filling salad bowl.
Make-Ahead & Storage Suggestions
- Prep the components: Toast and cool pecans, make the vinaigrette, and slice strawberries up to a day in advance. Store each separately in airtight containers.
- Do not dress until serving: Tossing with vinaigrette just before serving prevents sogginess and keeps the greens crisp.
- Leftovers: Best enjoyed fresh. Leftover dressed salad will wilt, but it can be stored in the fridge for up to 24 hours. Undressed components keep well for 2-3 days.
What others are reading
When & How to Serve
- Brunch or Lunch: Bright, light, and perfect for spring celebrations or Mother’s Day brunch.
- Holiday Table: Elegant enough for Easter, shower menus, garden parties, or holiday meals.
- Potlucks & Picnics: Assemble just before serving for an impressive and refreshing contribution.
- Easy Weeknight Side: Fast, flavorful, and nutritious—ideal alongside grilled meats or pastas.
Frequently Asked Questions (FAQs)
Q: Can I make this salad ahead?
A: Yes. Prepare and store the dressing, toasted nuts, and prepped produce separately, refrigerating until ready to serve. Combine and toss with vinaigrette just before eating for maximum freshness.
Q: I don’t like arugula. What can I use instead?
A: Baby spinach, spring greens, or even a mix of arugula and milder greens all work well as substitutes. Adjust ratios to taste.
Q: How do I toast pecans without burning them?
A: Spread chopped pecans in a single layer on a baking sheet. Toast in a 350°F oven for just 5–6 minutes, stirring once. Watch carefully, and remove as soon as they are golden and fragrant.
Q: Is feta cheese necessary?
A: Feta adds a tangy, creamy element that pairs well with the salad’s other flavors. However, goat cheese, shaved Parmesan, or even blue cheese may be substituted, or you can omit cheese for a dairy-free version.
Q: Is honey-mustard dressing gluten-free?
A: The homemade vinaigrette is naturally gluten-free if all ingredients (mustard, vinegar, etc.) do not contain added gluten. Always check product labels if you follow a strict gluten-free diet.
Nutrition and Dietary Info
- Vegetarian: This recipe is vegetarian as written.
- Gluten-Free: Naturally gluten-free with certified gluten-free mustard and vinegar.
- Low Carb: Provides healthy fats, greens, and low amounts of carbohydrates (from strawberries and honey).
Pairings and Complementary Dishes
This salad pairs beautifully with a variety of mains and side dishes. Consider the following combinations:
- With Grilled Meats: Grilled chicken breast, herbed pork tenderloin, or shrimp skewers enhance a spring/summer meal.
- With Hearty Breads: Serve with rustic sourdough, focaccia, or seeded crackers for a fuller plate.
- Alongside Soups: Try with creamy asparagus, carrot ginger, or roasted tomato soup for a comforting lunch.
- As a Holiday Platter: Arrange on a large platter garnished with extra mint leaves for a festive look.
Explore More Salad Inspiration
- For other fresh salad ideas, try classic Caprese with tomatoes and mozzarella, Cobb salad for protein-rich variety, or watermelon and feta for refreshing summer flavors.
- Looking to expand your salad repertoire? Explore grain bowls, mixed greens with roasted vegetables, or citrus-forward winter salads for seasonal variety.
Quick Reference Tips
- Best tools: Salad spinner, sharp chef’s knife, whisk, large salad bowl.
- Storage: Undressed salad keeps best. Store each component in airtight containers in the fridge.
- Make it vegan: Skip the cheese or swap in a plant-based alternative. Use maple syrup instead of honey for the vinaigrette.
Summary Table: Essential Facts
| Feature | Description |
|---|---|
| Preparation Time | 15–20 minutes (plus cooling for pecans) |
| Servings | 4–6, as an appetizer or side |
| Flavor profile | Peppery, sweet, tangy, creamy, nutty |
| Best Season | Spring and early summer |
| Dietary tags | Vegetarian, gluten-free, nut-free adaptable |
Final Notes
This strawberry arugula salad showcases how simple, fresh ingredients can turn an everyday meal into something special. Paired with its easy honey-mustard vinaigrette and a medley of tastes and textures, it’s no wonder this salad remains a favorite for spring and summer tables—delightful to prepare, serve, and savor.
References
- https://cookwithcindy.com/2024/04/15/strawberry-arugula-salad-with-toasted-pecans/
- https://www.thepioneerwoman.com/food-cooking/recipes/a42790279/strawberry-arugula-salad-recipe/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g65631518/best-salad-recipes/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g64035967/arugula-recipes/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g39957712/best-strawberry-recipes/
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