Why You’ll Love This Balsamic Strawberry Arugula Salad

• It’s a total flavor explosion. The combination of sweet, tangy, peppery, and creamy might sound like a lot, but trust me, it works in perfect harmony. Each forkful is a little adventure.
• It comes together in under 15 minutes. This is honestly one of the fastest “fancy” salads you can make. The dressing is a simple shake-it-up situation, and there’s virtually no cooking involved—just a quick toast of the nuts.
• It’s incredibly versatile. Serve it as a light starter, a side dish for a summer BBQ, or pile on some grilled chicken or chickpeas to turn it into a hearty main course. It adapts to whatever you need.
• It looks absolutely gorgeous. The deep red strawberries against the green arugula, white cheese, and golden nuts is a color combination that’s just begging to be photographed. It’s a true showstopper.

Ingredients & Tools

• 5 oz (about 140 g) fresh baby arugula
• 1 pint (about 350 g) fresh strawberries, hulled and sliced
• 4 oz (about 115 g) goat cheese, crumbled
• 1/2 cup (about 60 g) pecans or walnuts
• 1/4 cup (60 ml) extra virgin olive oil
• 2 tbsp (30 ml) balsamic vinegar
• 1 tbsp (15 ml) honey or maple syrup
• 1 tsp Dijon mustard
• 1 small shallot, finely minced (about 1 tbsp)
• Salt and freshly ground black pepper to taste

Tools: A large salad bowl, a small jar with a lid for shaking the dressing, a small skillet for toasting nuts, and a sharp knife.

The quality of your ingredients really shines here, so try to get the best you can. A good, fruity olive oil and a well-aged balsamic vinegar will make a world of difference in the dressing.

Serves: 4 as a side | Prep Time: 15 minutes | Cook Time: 5 minutes | Total Time: 20 minutes

Before You Start: Tips & Ingredient Notes

• Don’t skip toasting the nuts! This single step adds a deep, nutty aroma and crunch that elevates the entire salad from good to unforgettable. It only takes a few minutes but the payoff is huge.
• Is your arugula looking a little sad? Give it a quick ice bath. Plunging wilted greens into icy water for 5-10 minutes will crisp them right back up. Just make sure to spin them very dry afterwards so the dressing sticks.
• What if you’re not a goat cheese fan? No problem at all. Fresh mozzarella pearls (bocconcini), feta cheese, or even a shaved Parmesan would be delicious alternatives. The goal is that creamy or salty contrast.
• Wash and dry your strawberries thoroughly. You want them to be completely dry before slicing so they don’t water down the salad. A salad spinner works wonders for the greens, but for berries, just pat them gently with a paper towel.

How to Make Balsamic Strawberry Arugula Salad

Serving Suggestions

Complementary Dishes

• Grilled Lemon Herb Chicken — The bright, herby flavors of the chicken complement the sweet and tangy salad without overpowering it. It turns this side into a complete, protein-packed meal.
• Creamy Tomato Basil Soup — For a lighter lunch, this salad is the perfect counterpart to a warm, comforting bowl of soup. The freshness of the salad cuts through the richness beautifully.
• Garlic and Herb Focaccia — You’ll want something to sop up every last drop of that delicious balsamic dressing. A slice of warm, fluffy focaccia is absolutely perfect for the job.

Drinks

• A Crisp Rosé — The berry notes in a dry rosé mirror the strawberries in the salad, while its acidity matches the balsamic vinegar. It’s a truly heavenly pairing.
• Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus cleanse the palate between bites, making each taste of the salad feel new and exciting.
• A Pale Ale or Wheat Beer — The slight bitterness and carbonation of a light beer work surprisingly well to balance the sweetness of the strawberries and honey.

Something Sweet

• Lemon Sorbet — After the rich flavors of the salad and a main course, a scoop of tart, refreshing lemon sorbet is the perfect palate cleanser and a light way to end the meal.
• Dark Chocolate Almond Bark — A few pieces of bittersweet chocolate with nuts echo the flavors in the salad and provide a sophisticated, not-too-sweet finish.
• Shortbread Cookies — Simple, buttery shortbread is a lovely, subtle dessert that doesn’t compete with the salad’s vibrant flavors but still feels like a treat.

Top Mistakes to Avoid

• Mistake: Dressing the salad too early. Arugula is delicate and wilts very quickly once it comes into contact with acid. If you dress it even 10 minutes before serving, you’ll end up with a limp, sad-looking salad. Always dress it right before you bring it to the table.
• Mistake: Using a dull knife to slice strawberries. A dull knife will crush the berries rather than slice them cleanly, causing them to bleed their juices everywhere. A sharp knife gives you neat slices and preserves that beautiful red color.
• Mistake: Not tasting the dressing as you go. The sweetness of your strawberries and the tang of your balsamic can vary. Your dressing might need more honey, more salt, or another splash of vinegar. Tasting is the only way to get it perfect for your specific ingredients.
• Mistake: Overcrowding the pan when toasting nuts. If the nuts are piled on top of each other, they’ll steam instead of toast. You want them in a single layer so each nut gets direct contact with the heat for an even, golden brown color.

Expert Tips

• Tip: Macerate your strawberries. For an even more intense strawberry flavor, toss the sliced berries with a teaspoon of the balsamic vinegar and let them sit for 5-10 minutes before adding to the salad. They’ll release some of their juices, which then mingles wonderfully with the dressing.
• Tip: Add fresh herbs. A tablespoon or two of finely chopped fresh mint or basil tossed in with the arugula adds a fantastic layer of freshness that makes the salad taste even more vibrant and summery.
• Tip: Make the dressing ahead. You can absolutely make the dressing up to 3 days in advance. Just store it in the jar in the fridge. The shallot will infuse the dressing with even more flavor. Let it come to room temperature and give it a good shake before using.
• Tip: Massage your greens. If your arugula is particularly spicy or robust, try this trick: add a tiny bit of the dressing to the greens first and gently massage it in with your hands for 30 seconds. This slightly wilts them and tames their peppery bite, making them more tender.

FAQs

Can I make this salad ahead of time?
You can do most of the work ahead! Toast the nuts and make the dressing a few days in advance. Wash and dry the arugula, and hull and slice the strawberries, storing them separately in airtight containers in the fridge. The key is to assemble and dress the salad literally right before serving. If you need to take it to a potluck, pack the components separately and toss them together on-site.

What can I use instead of honey for a vegan version?
Maple syrup is the perfect one-to-one substitute and works beautifully. Agave nectar would also do the trick. The goal is just a touch of sweetness to balance the vinegar, so any liquid sweetener you prefer will work just fine.

My balsamic vinegar is very acidic. How can I tone it down?
A great trick is to simmer your balsamic vinegar gently in a small saucepan for 5-7 minutes until it reduces by about half. This concentrates the flavor and naturally sweetens it, making it less sharp. Let it cool completely before using it in the dressing.

Can I use a different green instead of arugula?
Absolutely. Baby spinach or a mix of spring greens would be lovely, though they have a milder flavor. If you love the peppery kick, watercress or even radicchio for a bitter contrast would be fantastic alternatives. Just keep the delicate nature of the salad in mind.

How long do the leftovers keep?
Honestly, this salad is best eaten fresh. The arugula will wilt significantly, and the strawberries will release a lot of water. If you do have leftovers, store them in an airtight container in the fridge for up to a day, but know the texture will be very different. You could pick out the strawberries and nuts to eat separately!