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Strawberry Arugula Salad with Candied Pecans and Balsamic Vinaigrette

A vibrant and refreshing salad combining peppery arugula with sweet strawberries, creamy goat cheese, crunchy candied pecans, and a tangy homemade balsamic vinaigrette. Perfect as a light meal or an elegant side dish.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, Salad, Side Dish
Cuisine: American, Contemporary
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Candied Pecans (Optional)
  • 1/2 cup Pecans halves or pieces
  • 1 tbsp Maple Syrup
  • 1/4 tsp Sea Salt
  • Pinch Cayenne Pepper (optional)
For the Balsamic Vinaigrette
  • 1/4 cup Balsamic Vinegar
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tbsp Dijon Mustard
  • 1 tsp Honey or Maple Syrup
  • 1 small clove Garlic minced
  • To taste Salt
  • To taste Freshly Ground Black Pepper
For the Salad
  • 5 oz Baby Arugula (about 5-6 cups loosely packed)
  • 1 lb Fresh Strawberries hulled and sliced or quartered
  • 4 oz Goat Cheese crumbled
  • 1/4 small Red Onion very thinly sliced (optional)

Equipment

  • Large mixing bowl
  • Small Non-stick Pan (optional, for pecans)
  • Small Bowl
  • Whisk
  • Parchment Paper (optional)
  • Salad Servers

Method
 

Prepare the Candied Pecans (if making homemade)
  1. In a small non-stick pan over medium-low heat, combine pecans, maple syrup, salt, and cayenne pepper (if using). Stir frequently.
  2. Continue to stir for 5-7 minutes until the syrup caramelizes and evenly coats the pecans. They should become fragrant and slightly sticky. Be careful not to burn them.
  3. Spread the candied pecans in a single layer on a small piece of parchment paper to cool completely. They will crisp up as they cool. Set aside.
Make the Balsamic Vinaigrette
  1. In a small bowl, whisk together balsamic vinegar, extra virgin olive oil, Dijon mustard, honey or maple syrup, and minced garlic.
  2. Season the vinaigrette with salt and freshly ground black pepper to taste. Whisk vigorously until the dressing is well emulsified.
Assemble the Salad
  1. In a large mixing bowl, gently combine the baby arugula, sliced strawberries, and optional thinly sliced red onion.
  2. Just before serving, drizzle about half of the prepared balsamic vinaigrette over the salad ingredients. Toss gently to coat. Add more dressing if desired, ensuring not to overdress.
  3. Divide the salad among serving plates. Top each serving with crumbled goat cheese and the cooled candied pecans.
  4. Serve immediately and enjoy this fresh Strawberry Arugula Salad!

Notes

For a heartier meal, consider adding grilled chicken, salmon, or quinoa. Leftover dressing can be stored in an airtight container in the refrigerator for up to a week. Candied pecans can be made ahead of time and stored in an airtight container at room temperature for a few days.