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A close-up view of a vibrant Strawberry Arugula Salad in a white bowl, featuring fresh strawberries, green arugula, avocado, and feta cheese.
Maryam

Zesty Strawberry Arugula Salad with Candied Pecans

A vibrant and refreshing salad featuring peppery arugula, sweet ripe strawberries, creamy feta, and crunchy candied pecans, all tossed in a bright lemon-honey balsamic vinaigrette. Perfect as a light meal or an elegant side dish.
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Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Appetizer, Light Lunch, Salad, Side Dish
Cuisine: American, Contemporary
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

For the Candied Pecans
  • 1 cup pecan halves
  • 1 tbsp maple syrup or brown sugar
  • 1/4 tsp salt
  • 1 tsp butter optional, for crispness
For the Lemon-Honey Balsamic Vinaigrette
  • 1/4 cup extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp fresh lemon juice
  • 1 tbsp honey or pure maple syrup for vegan
  • 1/2 tsp Dijon mustard
  • 1/4 tsp salt
  • 1/8 tsp black pepper freshly ground
For the Salad
  • 5 oz fresh arugula about 5-6 cups, washed and dried
  • 1 lb fresh strawberries hulled and quartered
  • 1/2 cup feta cheese crumbled
  • 1/4 cup red onion thinly sliced, optional

Equipment

  • Large Mixing Bowl
  • Small mixing bowl
  • Whisk
  • Small Non-stick Skillet
  • Parchment Paper

Method
 

Prepare the Candied Pecans (Cook Time: 7 minutes)
  1. If making candied pecans from scratch: Line a baking sheet with parchment paper. In a small non-stick skillet, melt the butter (if using) over medium heat. Add pecan halves and toast for 2-3 minutes until fragrant. Add maple syrup and salt, stirring continuously for another 3-4 minutes until the pecans are fully coated and the syrup has thickened and caramelized slightly. Be careful not to burn them. Immediately spread the pecans in a single layer on the prepared parchment paper to cool completely. They will crisp up as they cool.
Make the Lemon-Honey Balsamic Vinaigrette (Prep Time: 2 minutes)
  1. In a small bowl, whisk together the olive oil, balsamic vinegar, fresh lemon juice, honey, Dijon mustard, salt, and black pepper until well combined and emulsified. Taste and adjust seasoning as needed.
Assemble the Strawberry Arugula Salad (Prep Time: 13 minutes)
  1. In a large mixing bowl, gently combine the washed and dried arugula, quartered strawberries, crumbled feta cheese, and thinly sliced red onion (if using).
  2. Just before serving, drizzle the desired amount of vinaigrette over the salad ingredients. Gently toss to coat everything evenly.
  3. Divide the salad among serving plates and top each portion with a generous sprinkle of the cooled candied pecans.
  4. Serve immediately and enjoy your fresh Strawberry Arugula Salad!

Notes

For a more substantial meal, consider adding grilled chicken, shrimp, or a hard-boiled egg. The vinaigrette can be made up to 3 days in advance and stored in an airtight container in the refrigerator; whisk well before using. If you prefer a nut-free version, omit the pecans or substitute with toasted sunflower seeds.