Strawberry Balsamic Arugula Salad (Printable)
Fresh strawberries and peppery arugula meet crunchy almonds in a tangy balsamic dressing. Perfect for light lunches or summer sides.
# What You’ll Need:
→ Salad Components
01 - 6 cups baby arugula, washed and thoroughly dried
02 - 1 cup fresh strawberries, hulled and sliced
03 - 1/3 cup sliced almonds
04 - 1/4 small red onion, thinly sliced
05 - 2 oz goat cheese, crumbled (optional)
→ Balsamic Vinaigrette
06 - 3 tbsp extra-virgin olive oil
07 - 2 tbsp balsamic vinegar
08 - 1 tsp honey or pure maple syrup
09 - 1/2 tsp Dijon mustard
10 - 1/4 tsp sea salt
11 - 1/8 tsp freshly ground black pepper
# How-To Steps:
01 - Heat a dry skillet over medium heat. Add the sliced almonds and stir frequently until golden brown and fragrant, approximately 3–4 minutes. Transfer to a plate and allow to cool completely before using.
02 - In a small bowl or Mason jar, combine the olive oil, balsamic vinegar, honey (or maple syrup), Dijon mustard, sea salt, and black pepper. Whisk vigorously or shake until fully emulsified and smooth.
03 - Place the arugula, sliced strawberries, and red onion in a large salad bowl. Drizzle half of the vinaigrette over the greens and toss gently to coat evenly. Add more dressing as desired.
04 - Sprinkle the crumbled goat cheese (if using) and toasted almonds over the dressed salad. Serve immediately to maintain the crisp texture of the greens and nuts.
# Expert Advice:
01 -
- It comes together in twenty minutes but looks like something from a restaurant
- The vinaigrette recipe keeps perfectly in your fridge for future salads
02 -
- Never dress this salad more than ten minutes before serving or it becomes sad and soggy
- The almonds can be toasted up to three days ahead and stored in an airtight container
03 -
- Dry your arugula thoroughly or the dressing slides right off instead of coating the leaves
- Let the vinaigrette sit for five minutes before dressing to let the flavors meld