Strawberry Arugula Salad
A fresh Strawberry Arugula Salad with herb goat cheese, sweet dates, and an apple cider poppy seeds vinaigrette.
Arugula has a peppery bite stronger than romaine, more flavor than iceberg, and a delicate texture lighter than kale. Those soft, jagged-edged leaves give the salad a naturally polished look, like something you'd be served at a restaurant. However, you don't need a culinary degree to make this Strawberry Arugula Salad. It's so easy to make, and it looks so impressive!
Arugula Salad Ingredients
This salad starts with a bed of pepper arugula layered with fresh strawberries for a sweet contrast. Creamy herb goat cheese adds a tangy richness, while chopped dates bring little bites of natural sweetness. Crunchy pistachios round everything out, and it all gets tossed in a bright apple cider poppy seed dressing that ties every flavor together.
Apple Cider Poppy Seed Vinaigrette
The first step to building this fresh salad is to make the poppy seed vinaigrette.
- Gather your ingredients. You'll need apple cider vinegar, a small shallot, honey, olive oil, salt, pepper, and poppy seeds.
- Blend the base. Add the apple cider vinegar, shallot, salt, and pepper to a small blender (like a NutriBullet). Blend for about 15 seconds, or until the shallot is fully pureed.
- Transfer the mixture. Pour the frothy vinegar mixture into a small mixing bowl.
- Emulsify the dressing. Add the honey, then slowly drizzle in the olive oil while whisking continuously. By the time all the olive oil is incorporated, the foam should dissolve, and the dressing will become pale and smooth.
- Stir in the poppy seeds. Give the dressing a final whisk before serving.
How to Toast Pistachios in a Skillet
Place a dry skillet over medium heat. Do not add oil. Add the shelled pistachios to the warm skillet and spread them out into a single layer. Cook for 3-5 minutes, stirring frequently so they toast evenly, and don't burn.
How to Assemble Your Strawberry Arugula Salad
Start with your fresh arugula as the base, then layer on the fresh, quartered strawberries, chopped dates, and roasted pistachios. Add pieces of the herb goat cheese over the tops, and drizzle with the poppy seed vinaigrette. No need to toss. Serve immediately for the best flavor and texture.
Make Ahead Tips & Storage
You can prep the arugula and poppy seed vinaigrette ahead of time. Wash and dry the arugula, then store it in a towel-lined container with a lid, and keep the vinaigrette in a jar. Quarter the strawberries, chop the dates, and roast the pistachios just before serving. Once tossed with the dressing, the salad is best enjoyed within a day.
How can I make this salad more filling? Add protein like baked chicken or chickpeas, grains like farro, or extras like avocado to make this salad more filling.
Similar Healthy Salad Recipes
Strawberry Arugula Salad
A bright, fresh salad with peppery arugula, sweet strawberries, creamy herb goat cheese, and crunchy pistachios tossed in a tangy apple cider poppy seed vinaigrette.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook + Skillet
- Cuisine: American
Ingredients
Salad
- 6 cups arugula
- 2 cups fresh strawberries, quartered
- 4 oz herb goat cheese, crumbled
- 6 pitted dates, chopped
- ⅓ cup pistachios
Apple Cider Poppy Seed Dressing
- 6 tablespoons apple cider vinegar
- ½ teaspoon sea salt
- ¼ teaspoon coarse black pepper
- 1 small shallot
- 1-2 tablespoons honey (depending on desired sweetness)
- ⅓ cup olive oil
- 1 teaspoon poppy seeds
Instructions
- Add the apple cider vinegar, shallot, sea salt, and black pepper to a small blender (like a NutriBullet). Blend for about 15 seconds, until the shallot is fully pureed.
- Pour the frothy vinegar mixture into a small mixing bowl. Add the honey, then slowly drizzle in the olive oil while whisking continuously. By the time all the oil is incorporated, the foam should dissolve, and the dressing will become smooth.
- Stir in the poppy seeds and set aside.
- Heat a dry skillet over medium heat. Add the pistachios and spread them into a single layer. Toast for 3-5 minutes, stirring frequently so they cook evenly. When the pistachios become fragrant and lightly golden in spots, remove them from the pan, let them cool, and give a rough chop.
- Arrange the arugula on a large serving platter or salad bowl. Scatter the quartered strawberries evenly over the greens. Add the chopped dates and toasted pistachios. Break goat cheese into pieces and place over the top.
-
Drizzle with the apple cider poppy seed dressing before serving (no need to toss).
Nutrition
- Serving Size: 2 cups
- Calories: 450
- Sugar: 33.7 g
- Sodium: 432.2 mg
- Fat: 30.1 g
- Saturated Fat: 7.5 g
- Carbohydrates: 41.9 g
- Fiber: 5.8 g
- Protein: 9.5 g
- Cholesterol: 13.1 mg