Spring Strawberry Arugula Salad (Printable)

A fresh mix of strawberries, arugula, goat cheese, nuts, and a tangy balsamic drizzle for spring evenings.

# 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 simmer for 4 to 5 minutes until the mixture thickens and coats the back of a spoon. Remove from heat and allow to 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-lemon vinaigrette over the salad and toss gently to coat all ingredients evenly.
05 - Add crumbled goat cheese and toasted pecans or walnuts. Toss lightly or arrange toppings neatly for an elegant presentation.
06 - Drizzle the cooled balsamic glaze over the salad immediately before serving. Finish with freshly ground black pepper to taste.

# Expert Tips:

01 -
  • It tastes restaurant-quality but comes together faster than ordering takeout.
  • The contrast between sweet, peppery, and tangy keeps your palate interested with every bite.
  • You can prep everything ahead and toss it together five minutes before guests arrive.
02 -
  • Don't dress the salad too early or the arugula will wilt and the strawberries will weep juice into everything—timing matters here.
  • The balsamic glaze thickens more as it cools, so when it looks slightly thinner than you want, that's actually perfect.
03 -
  • Pat your arugula completely dry with paper towels before assembling, otherwise the dressing slides off and pools at the bottom of the bowl.
  • The balsamic glaze can be made up to three days ahead and stored in a glass jar in the fridge, so make it when you have time and use it whenever spring berries show up.
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