Arugula, Spinach & Strawberry Salad

This Spinach Arugula Strawberry Salad can be put together in minutes and would make a great lunch or side dish any day. Spinach with arugula tossed with red onions and sweet strawberries. It’s all topped off with toasted pine nuts and a homemade Balsamic vinaigrette.

We are well into spring now and Salads are making more of an appearance at our dinner table rotation. And although I have so many salad recipes here on my website, there is no end to how many more I can share with you all…lol. If you love fresh salads like the Tomato Feta and Mint Salad or the Marinated Cucumber Tomato and Onion Salad, this is another one that you might love to try out soon.

What Is This Salad Like

• Difficulty – This salad is super easy to make and doesn’t require many ingredients. I did make a homemade Balsamic vinaigrette. But if you like you can easily use a store bought dressing.
• Taste – This is such a fresh and light salad. The strawberries add a little sweetness against the red onions and spinach and arugula. Perfect for warmer months.
• Serving – As a side salad, this will serve about four people. If you’d like to serve it as a lunch, I would say it’s two servings.

Ingredients

• Greens – This salad uses a mix of fresh baby spinach and fresh arugula.
• Red onion – Thinly sliced red onion is added to the salad for a bit of tartness.
• Strawberries – I added sliced fresh strawberries to the salad for a fantastic fresh and sweet flavour.
• Pine nuts – Toasted pine nuts add a bit of a nutty and crunchy flavour to the salad.

NOTE The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. Make vinaigrette – Make the vinaigrette by combining the balsamic vinegar, olive oil, Dijon mustard, honey, garlic and salt. Whisk well to combine and set aside.
2. Combine salad ingredients – In a large salad bowl combine the arugula, spinach and red onions. Toss well to combine. Add the strawberries and give a gentle toss.
3. Finish salad and serve – Drizzle over the vinaigrette and sprinkle over the pine nuts. Toss lightly and serve immediately.

Recipe Tips

• Cleaning strawberries – I recommend washing them whole and removing the stems. Then lay them in a colander to drain off any excess water. And finally lay them on paper towels to dry. This will ensure the strawberries are not wet when when toss them in your salad.
• Toasting pine nuts – Simply place them in a skillet over low heat for about 2 – 3 minutes. Toss a few times and be careful not to burn them.
• Use fresh ingredients – Because this is a fresh and crisp salad, I recommend using very fresh and crisp vegetables.
• Serve fresh – This salad is best served as soon as you make it.

Substitutions

• Homemade balsamic vinaigrette – You can use a store bought one if you prefer or make your own vinaigrette.
• Pine nuts – Pine nuts are pretty expensive. You can easily swap them out for chopped almonds or pistachios.

Serving

• Chicken & Turkey – Serve this up with the Green Olive Chicken or the Roasted Spatchcock Chicken would be great.
• Fish & Seafood – Why not serve it alongside the Lemon Crusted Baked Cod or the Pan Fried Hake.
• Beef & Pork – Serve it with the Moroccan Spiced Pork Kebabs or the Barbecue Pork Tenderloin.

Frequently Asked Questions

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