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Spinach Arugula Salad with Strawberries and Zesty Balsamic Dressing Recipe

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4.1 from 11 reviews

A fresh and vibrant Spinach Arugula Salad featuring sweet strawberries, crisp cucumbers, crunchy toasted nuts, and creamy feta cheese, all tossed in a zesty balsamic dressing with a hint of honey and Dijon mustard. This salad is perfect as a light lunch or side dish, combining refreshing flavors and textures for a delightful, healthy meal.

  • Total Time: 10 minutes
  • Yield: 4 servings

Ingredients

For the Salad

  • 2 cups (60 g) packed baby spinach (2 ounces)
  • 2 cups (40 g) packed baby arugula (2 ounces)
  • 1 cup (144 g) sliced strawberries (about 4 ounces)
  • 1 cup (104 g) thinly sliced Persian cucumber
  • ½ cup (46 g) toasted sliced almonds, or chopped pistachios, or any nut/seed you like
  • 4 ounces (113.4 g) feta or goat cheese, crumbled

For the Zesty Balsamic Dressing

  • 1 small shallot, finely minced
  • 1 Tablespoon white balsamic vinegar or regular balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 3 Tablespoons extra virgin olive oil (plus 1 additional tablespoon optional)
  • ¼ teaspoon kosher salt
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare the greens: Add the spinach and arugula to a large bowl ensuring they are clean and well-drained to avoid sogginess.
  2. Add the toppings: Scatter the sliced strawberries, thinly sliced cucumbers, toasted nuts, and crumbled feta cheese evenly over the greens.
  3. Make the dressing: In a small bowl or liquid measuring cup, whisk together the finely minced shallot, balsamic vinegar, Dijon mustard, and honey until well combined.
  4. Emulsify the dressing: Slowly whisk in 3 tablespoons of extra virgin olive oil until the dressing is smooth and emulsified, then season with kosher salt and freshly ground black pepper to taste.
  5. Taste and adjust: Dip a piece of spinach into the dressing to check the flavor. If the dressing is too tangy, whisk in the remaining 1 tablespoon of olive oil to mellow the taste.
  6. Chill if desired: You can refrigerate the salad greens and dressing separately for up to one day. Before serving, whisk the dressing again to re-emulsify.
  7. Toss and serve: Pour the dressing over the salad, toss gently to coat all ingredients evenly, and serve immediately for the freshest taste.

Notes

  • Use fresh, ripe strawberries for the best flavor and sweetness.
  • To avoid soggy salad, keep dressing separate until ready to serve.
  • Feel free to substitute nuts with your favorite seeds or nuts for variety and texture.
  • For a vegan version, replace feta cheese with a plant-based cheese alternative or omit it entirely.
  • The salad can be prepared ahead but toss just before serving for maximum freshness.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://avascooking.com/spinach-arugula-salad-with-strawberries-and-zesty-balsamic-dressing-recipe/