Description
Tangy-sweet and loaded with texture, this Simple Strawberry Arugula Salad tastes like peak summer!
Toss baby arugula in a homemade strawberry balsamic vinaigrette, then layer on juicy berries, creamy goat cheese, and crunchy almonds. The peppery greens and zippy dressing balance the sweetness of peak-season fruit, so this salad stays perfectly balanced – it’s fresh, bright, and savory, but never cloying.
The perfect side dish for grilling season!
Ingredients
Scale
- 5 ounces baby arugula
- 8 ounces fresh strawberries, hulled & sliced (about 1 ½ heaping cups)
- 1 shallot or ½ red onion, thinly sliced (quick-pickled if desired – see Recipe Notes)
- ½ cup sliced almonds, toasted (caramelized if desired – see Recipe Notes)
- 2 ounces goat cheese, crumbled
- kosher salt and ground black pepper
for the fresh strawberry balsamic vinaigrette:
- 8 ounces strawberries, hulled (about 1 ½ heaping cups)
- ⅓ cup extra virgin olive oil
- ¼ cup white balsamic vinegar (see Recipe Notes)
- ½ small shallot
- 2 cloves garlic
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (or substitute agave or pure maple syrup for vegan)
- kosher salt and ground black pepper
- 1-2 tablespoons water, to adjust consistency
Instructions
Method Overview:
Blend the strawberry balsamic vinaigrette until smooth and emulsified, adjusting the consistency with water as desired. Season the arugula with salt and black pepper, then gently toss with a few spoonfuls of vinaigrette. Top with sliced strawberries, shallot or red onion, toasted almonds, and goat cheese, layering the toppings throughout the greens for even coverage.
Step-by-Step Instructions:
- Blend the strawberry vinaigrette: Add all listed ingredients to a small blender. Season with ½ teaspoon kosher salt and a few twists of black pepper. Blend until the vinaigrette is smooth and emulsified. Add water as needed to adjust consistency – the vinaigrette can be slightly thick and creamy or more drizzly, depending on your preference. Adjust to taste – I like to add an extra pinch of salt or a splash of white balsamic to ensure the flavors pop. For more tips and testing notes, see Fresh Strawberry Balsamic Vinaigrette.
- Salad assembly: Add the arugula to a large bowl. Season with a good pinch of kosher salt and a few twists of black pepper. Drizzle with several tablespoons of vinaigrette and gently toss to combine. Top with sliced strawberries, shallot or red onion, almonds, and goat cheese – I like layering the toppings throughout so they don’t weigh down the delicate baby arugula. Adjust seasoning to taste. Serve immediately with additional strawberry vinaigrette. Enjoy!
Notes
Ingredient Notes:
- Strawberries: As the star of both the salad and vinaigrette, this recipe works best with peak-season strawberries. Use the ripest berries you can find – smaller berries tend to be more flavorful than larger berries.
- Pickled onions: Prepare the pickling liquid with ¼ cup vinegar, ¼ cup very hot tap water, 1 teaspoon sweetener of choice (such as honey or agave), and a good pinch of salt. Pour over the sliced onion or shallot. Set aside to pickle for at least 2 hours, though you can enjoy sooner if desired. Store leftovers in the refrigerator for up to 1 week.
- Caramelized nuts add delicious sweet-salty crunch to this salad and are very easy to make! Melt 1 tablespoon butter in a small skillet over medium heat. Just as the butter begins to brown, stir in the almonds. Cook, stirring often, until lightly toasted. Add 2-3 tablespoons of brown sugar to the skillet, stirring to coat the nuts evenly. As soon as the sugar has dissolved, transfer the nuts to a sheet of parchment paper. Finish with a big sprinkle of sea salt and set aside to cool completely.
- White balsamic vinegar has the sweet-tangy flavor of traditional balsamic, but with a lighter body, more delicate flavor, and pale color. I reach for it anytime I want balsamic flavor without the dark color or syrupy texture. Here, it adds classic balsamic flavor that works so well with strawberries, while preserving the vibrant color of the fresh berries. If you don’t have it, you can substitute regular balsamic – just note your vinaigrette will be darker in color.
Portions and Serving Suggestions:
- Portions: This recipe yields a large salad, suitable for serving 4-6 as a side dish.
- Serving suggestions: This strawberry salad is a great all-purpose summer side dish – we love serving it alongside grilled chicken and grilled steak. It’s also great with a quick add-in, like shredded rotisserie chicken or sliced chicken sausage, for an easy dinner.
Make-Ahead and Storage:
- Make-ahead instructions: Prep the components ahead of time – blend the dressing, slice the berries, pickle the onions, and caramelize the nuts. Store in separate airtight containers in the refrigerator (nuts at room temperature). The berries are best used within 1-2 days, while the vinaigrette keeps for up to 1 week. Toss the salad just before serving.
- Storage instructions: While best enjoyed fresh, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Enjoy cold or at room temperature.