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Fresh strawberry arugula salad with feta cheese and pecans served on a bright red plate.

Refreshing Strawberry Arugula Salad with Balsamic Glaze

A vibrant and fresh salad combining peppery arugula, sweet ripe strawberries, creamy goat cheese, crunchy toasted pecans, and a tangy homemade balsamic vinaigrette. This salad is perfect as a light lunch, a delightful appetizer, or a colorful side dish.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Light Lunch, Side Dish
Cuisine: American, Mediterranean
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 5 oz fresh arugula washed and thoroughly dried
  • 1 lb strawberries hulled and sliced
  • 4 oz goat cheese crumbled
  • 1/2 cup pecans toasted and roughly chopped (optional, but recommended for flavor)
  • 1/4 small red onion thinly sliced (optional, for a subtle bite)
  • 3 tbsp balsamic vinegar
  • 4 tbsp extra virgin olive oil
  • 1 tsp Dijon mustard
  • 1 tsp honey or maple syrup for a vegan option
  • 1/4 tsp salt
  • 1/8 tsp black pepper freshly ground

Equipment

  • Large Mixing Bowl
  • Small Mixing Bowl
  • Whisk
  • Cutting Board
  • Sharp Knife

Method
 

  1. Gently wash the fresh arugula under cool water and thoroughly dry it using a salad spinner or by patting it with paper towels. Place the dried arugula into a large mixing bowl.
  2. Wash the strawberries, remove the green hulls, and slice them into bite-sized pieces. Add the sliced strawberries to the bowl with the arugula.
  3. Evenly crumble the goat cheese over the arugula and strawberries in the bowl.
  4. If using, thinly slice the red onion into delicate rings or half-moons and add them to the salad bowl.
  5. For enhanced flavor and crunch, lightly toast the pecans in a dry skillet over medium heat for 2-3 minutes, stirring occasionally, until they become fragrant. Be careful not to burn them. Let them cool slightly, then roughly chop them and add to the salad bowl.
  6. In a small separate bowl, combine the balsamic vinegar, extra virgin olive oil, Dijon mustard, honey (or maple syrup), salt, and freshly ground black pepper.
  7. Whisk all the dressing ingredients vigorously until they are well combined and the mixture is emulsified, creating a smooth vinaigrette.
  8. Pour the prepared balsamic vinaigrette over the salad components in the large mixing bowl.
  9. Gently toss the salad using tongs or your hands until all the arugula, strawberries, goat cheese, pecans, and red onion are evenly coated with the dressing.
  10. Serve the Refreshing Strawberry Arugula Salad immediately to enjoy its peak freshness and flavors.

Notes

For an extra touch, you can add grilled chicken or shrimp to make this a more substantial main course. You can also experiment with other nuts like walnuts or slivered almonds. Leftover dressing can be stored in an airtight container in the refrigerator for up to a week. For best results, dress the salad just before serving to prevent the arugula from wilting.