Description
This vibrant Strawberry Arugula Salad features fresh arugula, juicy strawberries, and tangy crumbled sheep's milk feta cheese, all brought together with a unique salted caramel walnut topping. The salad is drizzled with a zesty, slightly spicy white balsamic dressing, perfectly balancing sweet, savory, and peppery flavors in a refreshing and elegant dish that comes together in just 15 minutes.
Ingredients
Salad
- 4 big handfuls of fresh arugula
- About 12 fresh strawberries, hulled and halved
- 1/2 cup crumbled sheep's milk feta cheese
Salted Caramel Walnuts
- 1 cup walnut halves
- 3 Tbsp brown sugar
- Pinch of salt
- 1 tsp butter
Dressing
- 1/4 cup walnut oil (or any preferred oil)
- 3 Tbsp white balsamic vinegar
- 1 tsp hot pepper flakes (adjust to taste)
- 1 tsp honey
- 1/2 tsp Colemans mustard
- Salt to taste
Instructions
- Prepare salted caramel walnuts: In a small sauté pan over medium heat, combine walnut halves, brown sugar, butter, and a pinch of salt. Stir constantly until the mixture melts and coats the walnuts evenly. Transfer the caramelized walnuts onto parchment paper or foil and let cool completely.
- Make the dressing: In a small jar, add walnut oil, white balsamic vinegar, hot pepper flakes, honey, Colemans mustard, and salt. Use an immersion blender to emulsify into a smooth, well-blended dressing. Alternatively, use a small food processor or whisk. Taste and adjust seasoning as desired.
- Assemble the salad: Arrange the fresh arugula in a wide, shallow salad bowl. Top evenly with halved strawberries and crumbled feta cheese.
- Add walnuts and dress: Roughly chop the cooled caramel walnuts and sprinkle over the salad. Drizzle the dressing on top, toss gently to combine, and serve immediately.
Notes
- Use sheep's milk feta for authentic flavor, but regular feta can be substituted if unavailable.
- You can adjust the amount of hot pepper flakes depending on your preferred spice level.
- If you don’t have an immersion blender, a whisk or small food processor works well for the dressing.
- For a nut-free variation, omit the walnuts and substitute with toasted seeds, but note the loss of caramel crunch.
- Prepare the caramel walnuts in advance and store in an airtight container for up to 3 days.
- Serve immediately after dressing to keep arugula fresh and crisp.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
