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Strawberry Arugula Salad on a large platter with the dressing in a small bowl next to it
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5 from 23 votes

Strawberry Arugula Salad

This strawberry Spring Salad is made with arugula, strawberries, pecans and feta cheese and tossed in a fresh bright pink sweet vinaigrette!
Course Salads
Cuisine American
Diet Gluten Free, Vegetarian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 servings
Calories 432kcal
Author Yumna Jawad


  • 1 pound strawberries tops removed
  • 5 ounces fresh arugula
  • ¾ cup pecans
  • ½ cup crumbled feta cheese
  • ½ cup chopped fresh basil

For the Dressing

  • ½ cup extra-virgin olive oil
  • ¼ cup white vinegar balsamic, sherry or still
  • 1 ½ teaspoons Dijon mustard
  • ½ small shallot peeled
  • 1 tablespoon water
  • 2 teaspoons honey
  • Kosher salt to taste
  • Freshly ground black pepper to taste


  • Thinly slice all strawberries and reserve 3 large berries for the dressing.
  • Make the dressing. In the bowl of a food processor or a high speed blender, add reserved strawberries, oil, balsamic vinegar, Dijon, shallot, water and honey. Process until smooth and creamy, adding more water if necessary. Season with salt and pepper to taste.
  • On a large serving platter or in a large serving bowl, mix arugula, berries, pecans, basil, and feta. Drizzle with vinaigrette and serve immediately.


Storage: The salad can be stored without the dressing, covered in the fridge for a couple of days. The dressing will keep well for up to a week. Add the dressing just before serving.
Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.


Serving: 1g | Calories: 432kcal | Carbohydrates: 40g | Protein: 9g | Fat: 31g | Saturated Fat: 6g | Cholesterol: 11mg | Sodium: 173mg | Potassium: 843mg | Fiber: 14g | Sugar: 9g | Vitamin A: 964IU | Vitamin C: 49mg | Calcium: 313mg | Iron: 5mg