Strawberry Arugula Salad
With peppery arugula, juicy strawberries, creamy burrata, and crunchy pecans all tossed with balsamic vinaigrette, this Strawberry Arugula Salad recipe truly packs so many flavors in every bite. It’s ready in 20 minutes with no cooking required, making it an ideal lunch or dinner for hot summer days.
Servings: 6 people
Calories: 358kcal
Ingredients
For the balsamic vinaigrette:
- 3 Tablespoons olive oil
- 2 Tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon honey or maple syrup
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the salad:
- 5 packed cups arugula about 4-5 ounces or 120-140 grams
- 12 ounces strawberries 340 grams, sliced
- 2 avocados sliced
- 1 small shallot thinly sliced
- ½ cup toasted pecans roughly chopped
- 8 ounces burrata cheese 1 ball / 226 grams, drained
- A small handful of fresh mint leaves
Instructions
- In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper until combined. Alternatively, add everything to a small jar with a lid and shake well.
- Arrange arugula on a large serving platter or in a large salad bowl. Top with strawberries, avocado slices, shallot, toasted pecans, and mint leaves.
- Tear burrata into pieces and place over the salad. Drizzle with the balsamic vinaigrette just before serving.
Notes
Strawberry arugula salad is best when assembled just before enjoying. If you need to make it ahead, keep the vinaigrette separate and brush the avocado slices with lemon juice to prevent browning.
Nutrition
Calories: 358kcal | Carbohydrates: 16g | Protein: 9g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 27mg | Sodium: 210mg | Potassium: 473mg | Fiber: 7g | Sugar: 8g | Vitamin A: 395IU | Vitamin C: 41mg | Calcium: 229mg | Iron: 1mg