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Strawberry Arugula Salad

Strawberry Arugula Salad with a bowl of pistachios, strawberries, and wooden spoons
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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.

Ingredients

Units Scale

Salad

  • 6 cups arugula
  • 2 cups fresh strawberries, quartered
  • 4 oz herb goat cheese, crumbled
  • 6 pitted dates, chopped
  • 1/3 cup pistachios

Apple Cider Poppy Seed Dressing

  • 6 tablespoons apple cider vinegar
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon coarse black pepper
  • 1 small shallot
  • 1-2 tablespoons honey (depending on desired sweetness)
  • 1/3 cup olive oil
  • 1 teaspoon poppy seeds

Instructions

  1. 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.
  2. 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.
  3. Stir in the poppy seeds and set aside.
  4. 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.
  5. 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.

  6. Drizzle with the apple cider poppy seed dressing before serving (no need to toss).

Nutrition

Find it online: https://crave-worthy.com/strawberry-arugula-salad/