Strawberry Arugula Salad Recipe
Prep Time:
15 minutes
Cook Time:
10 minutes
Servings:
4 servings
Ingredients
  • ½ cup pumpkin seeds (pepitas)
  • 1 pound strawberries
  • 1 seedless English cucumber
  • ½ cup pitted dates (about 12 medium-sized)
  • 5 ounces arugula
  • 2 ounces goat cheese, crumbled
  • 1 small shallot
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 6 tablespoons olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
Directions
  1. Preheat the oven to 375 F.
  2. Scatter the pumpkin seeds onto a baking sheet and transfer it to the oven.
  3. Bake for 8 to 10 minutes until the seeds are lightly toasted, then set aside to cool.
  4. Rinse the strawberries and pat them dry.
  5. Hull the strawberries, then cut them into halves or quarters, depending on the size.
  6. Cut the cucumber into small bite-sized pieces and cut each date into 6 or 8 small pieces.
  7. Peel and mince the shallot.
  8. Whisk the balsamic vinegar and Dijon mustard together until well-combined, then slowly whisk in the olive oil.
  9. Stir in the minced shallots, salt, and pepper.
  10. Put the arugula in a large bowl and toss it gently with half of the balsamic dressing.
  11. Add the strawberries, cucumbers, and dates, and toss gently to combine.
  12. Transfer the salad to a large serving bowl, then garnish with toasted pumpkin seeds and crumbled goat cheese.
  13. Serve the remaining balsamic vinaigrette on the side.