Description
A refreshing salad combining peppery arugula and sweet strawberries, enhanced with toasted pine nuts and crumbled feta cheese, drizzled with a light dressing.
Ingredients
Scale
- 4–5 cups arugula or baby spinach leaves, rinsed and dried
- ¼ cup pine nuts
- 1 + ½ cup strawberries, sliced or quartered
- 2–3 ounces feta cheese, crumbled
- lemon wedges for serving
- 1 teaspoon lemon juice
- 1 tablespoon olive oil
- 1 teaspoon maple syrup or honey
- 1 teaspoon balsamic vinegar
Instructions
- Start with fresh arugula. Wash it thoroughly to remove dirt and dry it well—either with a salad spinner or by gently patting it dry to prevent a watery salad. Set it aside.
- Toast the pine nuts in a dry skillet over medium heat until they become fragrant and turn a lovely golden brown.
- Combine the dressing ingredients in a bowl, then toss them with the arugula leaves.
- To assemble the salad, transfer the dressed arugula to a serving plate. Top it with strawberries, crumbled feta, and the toasted pine nuts. Alternatively, gently toss all the ingredients together and then add the feta cheese.
- Finish by drizzling fresh lemon juice over the salad just before serving for a delightful burst of freshness!
Notes
- This salad can be served as a side dish or a light main course.
- Feel free to substitute feta with goat cheese or leave it out for a vegan version.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 5g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg