Strawberry Arugula Salad Recipe
Strawberry Arugula Salad with fresh strawberries, feta, pecans, and basil tossed in a homemade strawberry vinaigrette.
Servings: 6 servings
Ingredients
- 1 pound strawberries tops removed
- 5 ounces fresh arugula
- ¾ cup chopped pecans
- ½ cup crumbled feta cheese
- ½ cup fresh basil chopped
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
- black pepper to taste
Instructions
- Thinly slice all of the strawberries. Set aside 3 large berries for the dressing.
- Make the dressing. In the bowl of a food processor or a high-speed blender, add the 3 reserved strawberries, oil, 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 the arugula, strawberries, pecans, basil, and feta. Drizzle with vinaigrette and serve immediately.
Video
Notes
My Top Tip: Wash (and dry!) your arugula. Be sure to remove any dirt or grit, and if you have a salad spinner, use it to remove excess water. If not, gently pat the arugula dry with a kitchen towel. You want the leaves to be dry so the dressing adheres well and the salad doesn't get watered down.
Storage: Store the salad and dressing separately. Place them both in airtight containers in the fridge. The undressed salad will keep well for 2–3 days, and the dressing will keep well for up to a week. Add the dressing just before serving.
Nutrition
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
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