Spring Strawberry Arugula Salad (Printable)

A vibrant mix of strawberries, arugula, goat cheese, and balsamic glaze perfect 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

# Steps:

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 arugula, sliced strawberries, and thinly sliced red onion.
04 - Drizzle the olive oil and 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 visual presentation.
06 - Drizzle the cooled balsamic glaze over the salad immediately before serving. Finish with freshly ground black pepper.

# Chef’s Tips:

01 -
  • It comes together in 20 minutes flat, leaving you time to actually enjoy your guests instead of sweating in the kitchen.
  • The balsamic glaze creates a restaurant-quality moment that makes people think you spent way more effort than you actually did.
  • Sweet strawberries and peppery arugula are a flavor combination that somehow feels both surprising and completely obvious once you taste it.
  • You can make the glaze ahead, so the only thing left is tossing together fresh ingredients right before serving.
02 -
  • The balsamic glaze cannot be served hot or it'll wilt the arugula the moment it touches down, so let it cool completely on the counter or even pop it in the fridge if you're ahead of schedule.
  • Don't dress the salad more than ten minutes before serving, because arugula gives up and gets sad if it sits wet for too long. Timing matters here, but not in a stressful way.
  • Those toasted nuts lose their crunch if they sit in the fridge, so if you're prepping ahead, keep them separate and add them fresh right before serving.
03 -
  • Make the balsamic glaze a full day ahead if you want to take that task off your plate on dinner day, and it actually gets even thicker as it sits.
  • Pat your arugula completely dry after washing, because water is the enemy of a good salad and will dilute everything you've worked for.
  • Taste your dressing before it goes on the greens. That small moment of adjustment is what separates a good salad from one that makes people ask for the recipe.
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