Strawberry, Arugula, & Goat Cheese Salad
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
How to Make Strawberry, Arugula, & Goat Cheese Salad
Jump to the Full, Printable Recipe
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
Massaged Kale & Chickpea Salad
Grilled Halloumi & Peach Salad
Strawberry, Arugula, & Goat Cheese Salad
Ingredients
Quick Pickled Shallots
1 shallot thinly sliced1/4 cup white wine vinegar2 teaspoons honey or granulated sugar1/2 teaspoon kosher salt
Salad
5 ounces arugula leaves about 7 cups; loosely packed2 cups strawberries sliced3 ounces goat cheese crumbled1/4 cup salted pistachiossalt & pepper
White Wine Vinaigrette
1/4 cup olive oil2 tablespoons vinegar from shallots1 teaspoon honey1/8 teaspoon freshly ground black pepper
Instructions
Notes
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
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