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You know it’s spring when you’re shopping at your local farmer’s market and see the abundance of seasonal fruits and veggies. This Strawberry Arugula Walnut Salad is nutritious, savory, and delicious. It is truly an easy peasy springtime salad.
For the Balsamic Strawberries:
2 cups strawberries, tops removed, halved, or quartered
2 tablespoons aged balsamic vinegar
For the Balsamic Vinaigrette:
1 tablespoon Dijon mustard
1 teaspoon minced garlic
1 tablespoon minced shallot
2 teaspoons maple syrup
1/2 teaspoon pink salt
3 tablespoons aged balsamic vinegar
1/3 cup olive oil
For the Salad:
5 ounces baby arugula leaves
4-ounce feta cheese
1/2 cup walnuts
1/2 small shallot, thinly sliced
3-4 mint leaves, chiffonade
To make the balsamic strawberries, place cut strawberries into a small bowl and toss with balsamic vinegar. Set aside. (Vinegar helps bring out the sweetness in berries!)
To make the vinaigrette, whisk dressing ingredients together or blend together in a small blender or food processor until emulsified.
Assemble ingredients in a large salad bowl. Toss with balsamic dressing just prior to serving.
The Food-as-Medicine philosophy is based on the belief that whole food is a traditional remedy with the therapeutic power to improve and maintain one’s health. The philosophy has been around for hundreds of years.Read More