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–+ servings
A top view of strawberry arugula salad with wooden salad tossers.
Prep: 25 minutes
Total: 25 minutes

Strawberry, Arugula, & Goat Cheese Salad Recipe

I'm obsessed with this salad! Peppery arugula is the base for sweet strawberries, creamy goat cheese, tangy shallots, and salty pistachios. This colorful salad is full of flavors and textures and honestly just might be the ultimate summer salad!
Yield: 4

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.

Notes

Serves 4 as a side or 3 as a main course. 
Make-ahead tips: You can make the shallots ahead of time and refrigerate them. You can also make the vinaigrette ahead of time, and refrigerate that. To make the entire salad ahead of time, add the arugula, strawberries, goat cheese, and shallots to a large bowl and cover tightly, storing separately form the vinaigrette. I would only go up to about 4 hours ahead of time, though, much longer than that and the strawberries will start to get soggy. Add the pistachios at the last minute to retain the crunch.

Nutrition Facts

Serving: 1g, Calories: 273kcal, Carbohydrates: 14g, Protein: 7g, Fat: 22g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Cholesterol: 10mg, Sodium: 381mg, Potassium: 334mg, Fiber: 3g, Sugar: 10g, Vitamin A: 960IU, Vitamin C: 48mg, Calcium: 101mg, Iron: 2mg