Colorful Strawberry Arugula Salad with Balsamic Vinaigrette
Total Time
25 minutes
Prep Time
25 minutes
Cook Time
0 minutes
Rating
4.9 out of 5 stars
(64)
Ingredients
4-8 salads
- 5 ounces arugula
- ½ cup chopped fresh basil
- 1 pound strawberries, thinly sliced
- ¾ cup finely chopped red onion (about ½ small onion)
- 4 ounces crumbled goat cheese or feta, or 1 ripe avocado, diced
- ½ cup roasted and salted sunflower seeds
- ½ cup halved and thinly sliced radish (about 3 medium)
- 1 medium jalapeño, very thinly sliced (omit if sensitive to spice)
- ¼ cup extra-virgin olive oil
- 1 ½ tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- ½ tablespoon maple syrup or honey
- 1 clove garlic, pressed or minced
- Pinch of fine sea salt, to taste
- Freshly ground black pepper, to taste
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Preparation
Chef’s notes
Make it dairy free/vegan:
Substitute diced avocado for the goat cheese. Vegans, be sure to use maple syrup in the dressing.
Change it up:
This salad is versatile. If you don’t have basil, or you don’t love jalapeño or radish, simply omit them. If you don’t like arugula, use spring greens instead.