A beautifully balanced salad of peppery baby arugula, fresh strawberries, crunchy pistachios and creamy, tart goat cheese, all drizzled with an easy homemade balsamic vinaigrette!
I had a huge garden at our old house. It was a 12x12 plot that my husband and I dug ourselves when we first moved in. And dug quickly, since it was already May and I wanted to get plants in the ground.
I think it was the second year that I planted arugula seeds for the first time.
I thought I would try it out and see how they did, hoping to get some yummy salad greens that I didn’t have to pay an arm and a leg for.
The arugula went wild.
I had planted several rows and we had arugula coming out of our ears. I made arugula salad after arugula salad until I quickly realized I would never be able to keep up.
So I added arugula to our sandwiches, pasta dishes, pizzas and anywhere else I could think to put it.
Then I got smart and made a big batch of arugula pesto because it used a ton of arugula at one time. I froze some of the pesto and used it for sandwiches and pasta and potatoes and pizza.
Finally, my husband said, “Enough with the arugula.” 😬
I love the stuff, but I could sorta see his point.
It’s been three years now and he’s finally recovered from our season of arugula overload.
Unfortunately, our new house doesn’t get great sun in the backyard so my garden plot has been drastically reduced.
No homegrown arugula for me again this year. But I will happily buy some (on occasion) for it’s lovely, peppery flavor. And for this strawberry arugula salad.
It’s got tender baby arugula, fresh, sweet strawberries, salty, crunchy pistachios and creamy, tangy goat cheese. Then it's all drizzled in an easy homemade balsamic vinaigrette. (The same one I use on our super simple spinach salad.)
This strawberry arugula salad just calls out spring and summer to me and has such a great balance of flavors and textures.
It comes together quickly too and is a lovely light lunch or a great dinner side dish. ❤️
Notes on strawberry arugula salad:
- I prefer baby arugula here because it has a more mild flavor. You could also use a baby arugula and baby spinach mix if you prefer.
- I love the pistachios in this salad, but you could substitute another nut. Pecans or walnuts would be good.
- The balsamic vinaigrette in the recipe card is super simple to mix up, but you could substitute a store-bought dressing too. You could also use a citrus dressing instead if you'd like.
It's definitely one of those salads where you will carefully choose each forkful so you can get a bit of each ingredient in every bite you take. (That's not just me, right?)
And you will love the mingling that happens in your mouth. 😍
Pick or buy some strawberries and arugula and give this salad a try.
(And if you’re growing arugula and your family tires of it, feel free to send some my way! 😉)
For the salad:
- 4 cups baby arugula
- 1 cup strawberries, sliced
- ½ cup pistachios
- ½ cup crumbled goat cheese
For the balsamic vinaigrette:
- ½ clove minced garlic
- 1 overflowing tablespoon balsamic vinegar
- pinch of sea salt and freshly cracked black pepper
- 1 ½ tablespoons extra virgin olive oil
- Combine the salad ingredients in a large bowl.
- In a small jar or container with a tight-fitting lid, all all of the balsamic vinaigrette ingredients. Cover and shake well to combine.
- Drizzle salad with the vinaigrette and toss well to combine.
- Serve immediately.
You could also use a baby arugula and baby spinach mix for this salad if you prefer.
I love the pistachios in this salad, but you could substitute another nut. Pecans or walnuts would be good.