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

Balsamic strawberries

4-ounce feta cheese

1/2 cup walnuts

1/2 small shallot, thinly sliced

3-4 mint leaves, chiffonade

Balsamic vinaigrette


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.



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