Spring Strawberry Arugula Salad (Printable)

A refreshing blend of strawberries, arugula, goat cheese, and balsamic glaze perfect for spring dining.

# What You'll Need:

→ Salad

01 - 6 cups fresh arugula, washed and dried
02 - 2 cups ripe strawberries, hulled and sliced
03 - 1/2 small red onion, thinly sliced
04 - 3/4 cup crumbled goat cheese
05 - 1/2 cup toasted pecans or walnuts, roughly chopped
06 - Freshly ground black pepper to taste

→ Balsamic Glaze

07 - 1/2 cup balsamic vinegar
08 - 2 tablespoons honey or maple syrup

→ Dressing

09 - 2 tablespoons extra-virgin olive oil
10 - 1 tablespoon freshly squeezed lemon juice
11 - 1/2 teaspoon sea salt

# Directions:

01 - In a small saucepan, combine balsamic vinegar and honey or maple syrup. Bring to a simmer over medium heat, stirring occasionally. Reduce heat and let simmer for 4 to 5 minutes until the mixture thickens and coats the back of a spoon. Remove from heat and let cool completely.
02 - In a small bowl, whisk together extra-virgin olive oil, freshly squeezed lemon juice, and sea salt until well combined.
03 - In a large salad bowl, combine fresh arugula, sliced strawberries, and thinly sliced red onion.
04 - Drizzle the olive oil and lemon vinaigrette over the salad and toss gently to coat all ingredients evenly.
05 - Add crumbled goat cheese and toasted pecans or walnuts to the salad. Toss lightly or arrange toppings neatly for presentation.
06 - Drizzle the cooled balsamic glaze over the salad just before serving. Finish with freshly ground black pepper.

# Expert Tips:

01 -
  • It comes together in under 20 minutes, leaving you time to breathe before people arrive instead of scrambling at the last second.
  • The sweet strawberries and tangy goat cheese create this perfect contrast that somehow feels elegant without any fuss.
02 -
  • The balsamic glaze must cool before hitting the salad or it'll wilt the arugula into sadness—let it sit on the counter for at least five minutes, or plunge the pan into ice water to speed things up.
  • The order of assembly matters more than you'd think; dress the greens, add the cheese and nuts, then drizzle the glaze last, otherwise everything gets soggy and sad by the time it reaches the table.
03 -
  • If you're making this for a crowd, reduce the balsamic glaze the morning of and store it in an airtight container—it keeps beautifully and saves you a step when stress levels are high.
  • Toast your own nuts instead of buying pre-toasted; the difference in flavor is so pronounced that it almost feels like cheating how much better it tastes.
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