Spring Strawberry Arugula Salad (Printable Version)

A refreshing mix of strawberries, arugula, goat cheese, nuts and balsamic glaze perfect for spring menus.

# What You Need:

→ Salad

01 - 6 cups fresh arugula, washed and dried
02 - 2 cups ripe strawberries, hulled and sliced
03 - 1/2 small red onion, thinly sliced
04 - 3/4 cup crumbled goat cheese
05 - 1/2 cup toasted pecans or walnuts, roughly chopped
06 - Freshly ground black pepper to taste

→ Balsamic Glaze

07 - 1/2 cup balsamic vinegar
08 - 2 tablespoons honey or maple syrup

→ Dressing

09 - 2 tablespoons extra-virgin olive oil
10 - 1 tablespoon freshly squeezed lemon juice
11 - 1/2 teaspoon sea salt

# Steps:

01 - In a small saucepan, combine balsamic vinegar and honey or maple syrup. Bring to a simmer over medium heat, stirring occasionally. Reduce heat and let simmer for 4 to 5 minutes until the mixture thickens and coats the back of a spoon. Remove from heat and allow to cool completely.
02 - In a small bowl, whisk together extra-virgin olive oil, freshly squeezed lemon juice, and sea salt until well combined.
03 - In a large salad bowl, combine fresh arugula, sliced strawberries, and thinly sliced red onion.
04 - Drizzle the olive oil and lemon dressing over the salad and toss gently to combine all ingredients evenly.
05 - Add crumbled goat cheese and toasted pecans or walnuts. Toss lightly or arrange toppings neatly for an attractive presentation.
06 - Drizzle the cooled balsamic glaze over the salad just before serving. Finish with freshly ground black pepper.

# Expert Advice:

01 -
  • It comes together in twenty minutes, which means you can actually enjoy your guests instead of hiding in the kitchen.
  • The balsamic glaze is a small magic trick that transforms something simple into something people remember.
  • Sweet strawberries against peppery arugula creates this lovely tension that somehow feels both familiar and exciting.
02 -
  • If you make the glaze more than an hour ahead, it'll thicken even more as it cools, so you might need to warm it gently or thin it with a teaspoon of vinegar before serving.
  • Don't dress the salad until the last possible moment—the acid in the lemon juice will start wilting the arugula if it sits too long, which seems like it shouldn't matter but genuinely does.
03 -
  • Pat your arugula completely dry after washing—any lingering water will dilute the dressing and make the whole thing taste flat.
  • Toast your own nuts if you can, and do it in a dry pan over medium heat just until fragrant; they continue cooking slightly after you remove them from heat, so pull them a moment before you think they're done.
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