This Strawberry Arugula Salad is everything! Bursting with refreshing flavors and textures, it might just be the perfect summer salad.
Peppery arugula, juicy-sweet strawberries, creamy goat cheese, crunchy pistachios, and tangy quick-pickled shallots join together in an epic green salad that I’ve been eating all summer long.
Whether you’re looking for a summertime green salad to serve the family or a party-worthy side, this strawberry, arugula, and goat cheese salad fits the bill. I love it as a side dish, but it’s honestly perfect as a light meal, too. I constantly crave this strawberry arugula salad!
Table of Contents
- The Story Behind the Recipe
- Ingredients
- Arugula vs. Rocket
- Adaptations/Variations
- How to Make Strawberry, Arugula, & Goat Cheese Salad
- More Green Salad Recipes
The Story Behind the Recipe
I love strawberries in more savory applications, like this strawberry caprese salad, or this strawberry salsa, or even in these brie and strawberry grilled cheese sandwiches!
I knew I wanted to make a strawberry and arugula salad, because I’ve been craving good green salads, plus arugula’s peppery flavors pair SO well with strawberries. I wanted to bring in all the elements of a good salad – crisp greens, a bit of sweet, creaminess from the goat cheese, crunchy pistachios, and a simple but full-of-flavor vinaigrette.
I threw together this strawberry arugula salad, and it was a winner right out of the gate!
Ingredients
- Arugula – I get the prepackaged baby arugula. It’s perfect (and easy!)
- Strawberries – Fresh strawberries, hull removed, then sliced lengthwise.
- Goat cheese – Plain chèvre is the perfect creamy touch in this salad.
- Pistachios – Salted pistachios add protein, crunch, and pretty color.
- Salt & pepper
- Quick-pickled shallots
- White wine vinaigrette
For the quick-pickled shallots:
- Shallot – just a medium one, sliced as thinly as you can.
- White wine vinegar
- Honey – I like using honey as a sweetener, but you can also sub in granulated sugar.
- Kosher salt
For the vinaigrette:
- Olive oil – I prefer extra-virgin for salads, but you can’t lose by just using your favorite.
- White wine vinegar – Use the vinegar from the quick-pickled shallots for the most flavor.
- Honey – Just a bit to sweeten the dressing and help it to emulsify (mix together). You can use granulated sugar if you prefer.
- Freshly ground black pepper
Arugula vs. Rocket
Have you ever heard of “rocket” in reference to a leafy green? If not, well, now you have! It’s what they call arugula across the pond in the United Kingdom, Australia, and elsewhere in the world. In fact, while it might be called “arugula” in North America, it’s really more commonly known as rocket throughout the rest of the world. (source)
The scientific name for arugula is Eruca sativa. The word “rocket” comes from “eruca,” and rocket can also be called roquette, rocket, garden rocket or rocketsalad. OR it can be called arugula! (source) Whatever you call it, these pungent and peppery greens are easy to grow, packed full of micronutrients, and are delicious to boot.
Adaptations/Variations
- If you’re shorter on time, you can leave out the quick-pickled shallots, or simply dice some to add to the dressing if you still want that shallot taste.
- Crumbled feta is a great sub for the goat cheese.
- Vegan/dairy-free version: I’ve been meaning to try this recipe for Vegan Goat Cheese. If you’re eating vegan and/or avoiding dairy, this recipe looks like the perfect solution!
How to Make Strawberry, Arugula, & Goat Cheese Salad
First, start pickling your shallots by placing your thinly sliced shallot in a small bowl. Warm the vinegar, honey, and salt and pour it over the shallots. Set it aside to “quick pickle” while you assemble the rest of your ingredients.
Layer the arugula and strawberries in a large bowl. Crumble on the goat cheese, then top with the pistachios.
After about 20 minutes of “pickling,” pull the shallots out of the vinegar mix (which you’ll keep for the vinaigrette). Top the salad with the shallots.
Make the vinaigrette by whisking together some of the vinegar from the shallots, olive oil, honey, and salt and pepper.
At this point, you can pour the vinaigrette right over the salad and serve it, or, what I like to do is pour about half the vinaigrette on, toss it, arrange a few extra strawberries, shallots, and pistachios over the top, and then pour on the remaining vinaigrette before serving.
More Green Salad Recipes
- Lemon-Garlic Kale Salad
- Massaged Kale & Chickpea Salad
- Simple Fall Green Salad
- Grilled Halloumi & Peach Salad
- Buffalo Chickpea Salad
- Cobb Salad
Strawberry, Arugula, & Goat Cheese Salad Recipe
Ingredients
Quick Pickled Shallots
- 1 shallot (thinly sliced)
- 1/4 cup white wine vinegar
- 2 teaspoons honey (or granulated sugar)
- 1/2 teaspoon kosher salt
Salad
- 5 ounces arugula leaves (about 7 cups; loosely packed)
- 2 cups strawberries (sliced)
- 3 ounces goat cheese (crumbled)
- 1/4 cup salted pistachios
- salt & pepper
White Wine Vinaigrette
- 1/4 cup olive oil
- 2 tablespoons vinegar from shallots
- 1 teaspoon honey
- 1/8 teaspoon freshly ground black pepper
Instructions
- First, make the quick-pickled shallots. Thinly slice the shallot and put it in a small bowl or jar. To a small saucepan, over low heat, add the white wine vinegar, 2 teaspoons honey, and 1/2 teaspoon salt. Heat just until it comes to a simmer, then pour it over the shallots. Press down/stir the shallots to make sure they're submerged, then set aside.
- Assemble the salad. Add the arugula to a large bowl, and top with the strawberries, goat cheese, and pistachios. Reserve some of the toppings to arrange over the salad as garnish, if desired.
- Once the shallots have marinated for 20 minutes, pull them out of the vinegar (keep it for the dressing) and arrange on the salad.
- Make the vinaigrette. To a small bowl or jar, add the olive oil, 2 tablespoons of vinegar from the shallot mixture, honey, and black pepper. Whisk together until emulsified.
- Pour half of the vinaigrette over the salad and toss the salad until well-incorporated. Arrange any remaining toppings over the salad as garnish, if you wish. Drizzle the remaining vinaigrette over the top.
- Sprinkle of a pinch of salt over the salad and some freshly ground pepper, if desired. Serve immediately.
Hi! I’m Karen – I’m a real person with real recipes. No A.I. here! Since 2009, every recipe on Kitchen Treaty is thoroughly tested and loved before I hit “publish.” I’m a home cook, certified plant-based pro, and mom. I’m a vegetarian married to a carnivore, and my goal is to coexist deliciously.
