Strawberry Arugula Salad
Peppery arugula is the perfect companion for sweet, spring strawberries.
By Ree Drummond
Jump to recipe
Yields:
6 - 8 serving(s)
Prep Time:
15 mins
Total Time:
20 mins
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Ingredients
- 1 cup
roughly chopped pecans
- 2 Tbsp.
rice vinegar
- 2 tsp.
honey
- 1 tsp.
dijon mustard
- 1/2 tsp.
kosher salt, plus more to taste
Black pepper, to taste
- 1/4 cup
olive oil
- 1
small shallot, thinly sliced
- 1 lb.
strawberries, hulled and quartered
- 1
5-oz. package baby arugula
- 1/2 cup
crumbled feta cheese
- 1/2 cup
fresh mint leaves, torn
Directions
- Step 1Preheat the oven to 350º. Spread the pecans on a baking sheet and toast in the oven until they darken a shade or two and smell nutty, 5 to 6 minutes. Let cool completely.
- Step 2For the dressing: whisk together the vinegar, honey, mustard, salt, and a few grinds of pepper in a large salad bowl. Whisk in the olive oil until smooth. Add the shallot and strawberries and toss to coat with the dressing.
- Step 3Add the arugula, feta, mint, and pecans and toss to coat everything with the dressing. Season with salt and pepper.
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