Strawberry Arugula Spring Salad

Spring 2009 Recipe

Contributed by Edible Communities

The combination of ingredients may sound strange, but it works. Do make sure you buy the freshest local arugula and strawberries, say at a farmers’ market, for the brightest flavors. Serve with a loaf of good crusty bread.

Makes 4 servings

  • 1/2 cup pecan halves (optional)
  • 6 cups (about 5 ounces) loosely packed baby arugula
  • 1 pint (16 ounces) strawberries, hulled and thinly sliced
  • 1 small sweet onion, thinly sliced
  • 3 tablespoons grapeseed oil
  • 2 tablespoons white wine vinegar, rice wine vinegar or white vinegar
  • 2 tablespoons granulated sugar
  • 1 tablespoon sesame seeds
  • 1 tablespoon chopped onion
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon paprika
  • 1/4 teaspoon kosher salt
  • 1/2 cup goat cheese, crumbled (optional)

1. Toast the pecans in a small skillet over medium heat, tossing frequently until fragrant, about 2 minutes. Place the pecans into a small dish; set aside.


2. In a large salad bowl, add the arugula, strawberries and sliced onion. In a blender, combine the oil, vinegar, sugar, sesame seeds, chopped onion, Worcestershire sauce, paprika and salt. Blend until ingredients are pureed. Taste and adjust seasoning as needed. Toss the blended vinaigrette into the salad bowl ingredients. Garnish with the pecans and goat cheese (if using).


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One Response to “Strawberry Arugula Spring Salad”

  1. Adam Zapel Says:

    This is a great dish! Very refreshing.

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