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–+ servings
strawberry arugula salad with feta cheese.

Strawberry Arugula Salad With Feta

Enjoy a quick and refreshing strawberry arugula salad with feta cheese, dressed in balsamic vinegar and olive oil. Ready in just 10 minutes!
5 from 1 vote
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Prep Time 10 minutes
Total Time 10 minutes
Course Salad
Servings 4 side dish servings
Calories 137 kcal

Ingredients
  

Salad:

  • 4-5 cups arugula or baby spinach leaves, rinsed and dried
  • ¼ cup pine nuts
  • 1 + ½ cup strawberries, sliced or quartered
  • 2-3 ounces feta cheese, crumbled
  • lemon wedges for serving

Dressing:

  • 1 teaspoon lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon maple syrup or honey
  • 1 teaspoon balsamic vinegar

Instructions
 

  • Start with fresh arugula. Wash it thoroughly to remove dirt and dry it well—either with a salad spinner or by gently patting it dry to prevent a watery salad. Set it aside.
    4-5 cups arugula or baby spinach leaves
  • Toast the pine nuts in a dry skillet over medium heat until they become fragrant and turn a lovely golden brown.
    ¼ cup pine nuts
  • Combine the dressing ingredients in a bowl, then toss them with the arugula leaves.
    1 teaspoon lemon juice, 1 tablespoon olive oil, 1 teaspoon maple syrup or honey, 1 teaspoon balsamic vinegar
  • To assemble the salad, transfer the dressed arugula to a serving plate. Top it with strawberries, crumbled feta, and the toasted pine nuts. Alternatively, gently toss all the ingredients together and then add the feta cheese.
    1 + ½ cup strawberries, 2-3 ounces feta cheese, ¼ cup pine nuts
  • Finish by drizzling fresh lemon juice over the salad just before serving for a delightful burst of freshness!
    lemon wedges for serving

Notes

  • This recipe serves 4 large or 8 small portions. Nutrition information is estimated per serving if divided into 4 small portions.
  • Store this salad for up to 1 hour; the dressing's acidity may wilt the arugula and soften the strawberries. The dressing itself can be refrigerated for up to a week.
  • To reduce bitterness in arugula or spinach, the acid and sweetness in the salad dressing help. You can also blanch the leaves by soaking them in ice water for 5-10 minutes, draining and patting them dry before using.
  • To prepare ahead: Store the dressing in an airtight jar in the fridge for up to 3 days. Keep the arugula leaves separate in a bowl for up to 3 days before mixing with other ingredients and serving.

Nutrition

Calories: 137kcalCarbohydrates: 4gProtein: 4gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 13mgSodium: 168mgPotassium: 144mgFiber: 1gSugar: 2gVitamin A: 537IUVitamin C: 5mgCalcium: 106mgIron: 1mg
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