Colorful Strawberry Arugula Salad Recipe
A vibrant and refreshing Colorful Strawberry Arugula Salad featuring fresh arugula, sweet strawberries, tangy goat cheese or creamy avocado, and a zesty balsamic vinaigrette. Perfect as a light lunch or a stunning side dish that combines peppery greens, sweet and tart fruit, and crunchy sunflower seeds for a delightful mix of textures and flavors.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Salad Ingredients
- 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)
Vinaigrette Ingredients
- 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
Instructions
- Assemble the Salad: On a large serving platter or in a large serving bowl, layer the arugula, chopped fresh basil, thinly sliced strawberries, finely chopped red onion, crumbled goat cheese or diced avocado, roasted sunflower seeds, halved and sliced radishes, and thinly sliced jalapeño. Arrange ingredients attractively for a colorful presentation.
- Prepare the Vinaigrette: In a liquid measuring cup or small bowl, combine the extra-virgin olive oil, balsamic vinegar, Dijon mustard, maple syrup or honey, pressed garlic, sea salt, and freshly ground black pepper. Whisk thoroughly until all ingredients are fully blended and the dressing is smooth and tangy. Adjust salt, pepper, or sweetness to taste.
- Toss and Serve: When ready to serve, drizzle the vinaigrette over the salad and toss gently but thoroughly to combine all ingredients evenly. Serve the salad promptly for the best texture and flavor. For leftovers, store salad and dressing separately in airtight containers; toss together just before serving for freshness. Leftovers will keep well for 3 to 4 days.
Notes
- You can omit the jalapeño if you prefer a milder salad.
- Use goat cheese or feta for a tangy kick, or substitute with ripe avocado for a creamy, dairy-free option.
- To keep salad crisp, store the dressing separately and add just before serving.
- You may substitute maple syrup with honey based on preference or dietary needs.
- This salad pairs well with grilled chicken or fish for a complete meal.
