Strawberry Arugula Salad

The perfect balance of bitter and sweet, this Strawberry Arugula Salad is made with fresh arugula and sliced berries, dressed with maple balsamic vinaigrette, and garnished with candied pecans. If you’re looking for a flavorful and refreshing salad to cool you off on warm days, this Arugula and Strawberry Salad is your best bet! Salad with Arugula and Strawberries is a great combination; the peppery, bitter flavor of arugula and juicy sweetness of strawberries makes this salad one of my favorites! The dressing is made with sauteed shallots, maple syrup, balsamic vinaigrette, and olive oil. It compliments the flavors of the salad perfectly!

I’ll be honest, for a good many years I couldn’t bring myself to eat any green salad which included fruit. For some reason it just seemed odd to me that anyone would include fruit on top of their greens. Even though technically tomatoes are a fruit and I love them on my salads. This is the salad that got me over that hurdle. There’s nothing but great flavors in this salad.

Strawberry Arugula Salad Recipe

• Arugula
• Strawberries
• Pecans
• Quinoa
• Maple syrup
• Olive oil
• Balsamic vinegar
• Vegan butter
• Cinnamon
• Cayenne
• Salt
• Shallots
• Brown sugar

How to Make Strawberry Arugula Salad

1. Cook quinoa according to package instructions(1/2 cup rinsed quinoa added to 1 cup of water). Set aside to cool.
2. Preheat oven to 350 degrees F (176 C). Spread pecans out over a baking sheet lined with parchment paper or foil. Roast for 5 minutes or until they begin to darken slightly.
3. Add vegan butter to a small sauce pot and heat over medium low. Once butter is melted stir in cinnamon, brown sugar, and salt. Mix well to combine.
4. Toss roasted pecans in butter cinnamon mixture and place back on baking sheet. Roast pecans for an additional 5 minutes.
5. In a separate sauce pan, heat 1 tablespoon of olive oil. Add shallots and sauté until soft, about 5 minutes.
6. Add sauteed shallots, balsamic vinegar, maple syrup, remaining olive oil (3 tablespoons), and a pinch of salt into a blender or food processor. Blend on high until smooth and creamy.
7. In a large mixing bowl combine arugula, strawberries, cooked quinoa, and desired amount of dressing; toss well.
8. Plate salad garnished with pecans.

How to Make This Salad Ahead of Time

This recipe is a great one for meal prep because you can make the dressing, quinoa, and candied pecans in advance. The dressing and quinoa will stay fresh for up to 4 days in the refrigerator in an airtight container. The candied pecans will also stay fresh for the same amount of time if placed in an airtight bag.

Health Benefits of Strawberries and Arugula

Not only is this salad delicious but it’s also very healthy. Let’s take just a quick look at the two main ingredients in this recipe: strawberries and arugula. Studies have revealed strawberries to be beneficial for heart health. Strawberries are also beneficial for regulating blood sugar levels. Arugula is believed to contain cancer-fighting compounds. (1)(2)(3)

Thanks for joining us for anther great plant-based recipe! Before you go, check out some of our other healthy salad recipes below.

Vegan Salad Recipes

• Mediterranean Salad
• Cucumber Radish Salad
• Greek Potato Salad
• Avocado Tomato Salad
• Greek Quinoa Salad
• Shirazi Salad
• Vegan Potato Salad
• Mango Avocado Salad
• Southwest Quinoa Salad
• Vegan Macaroni Salad
• Mixed Berry Salad

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Yield: 4 Servings

Strawberry Arugula Salad

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The perfect balance of bitter and sweet, this Strawberry Arugula Salad is made with fresh arugula and sliced berries, dressed with maple balsamic vinaigrette, and garnished with candied pecans. If you're looking for a flavorful and refreshing salad to cool you off on warm days, this Arugula and Strawberry Salad is your best bet! Salad with Arugula and Strawberries is a great combination; the peppery, bitter flavor of arugula and juicy sweetness of strawberries makes this salad one of my favorites! The dressing is made with sauteed shallots, maple syrup, balsamic vinaigrette, and olive oil. It compliments the flavors of the salad perfectly!

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 5 minutes

Ingredients

Candied Pecans

• 1/2 Cup raw pecan halves.
• 2 Tablespoons vegan butter
• 1 Tablespoon brown sugar
• 1/4 Teaspoon cinnamon
• 1/8 Teaspoon cayenne pepper
• 1/4 Teaspoon salt

Dressing

• 1/4 Cup olive oil (divided)
• 2 Shallots, sliced thin
• 1/3 cup balsamic vinegar
• 2 Tablespoons maple syrup
• 1/4 Teaspoon salt

Salad

• 1 Cup cooked quinoa (1/2 cup dried quinoa, 1 cup water)
• 7 ounces arugula
• 1 1/2 Cups strawberries, sliced into quarters

Instructions

1. Cook quinoa according to package instructions(1/2 cup rinsed quinoa added to 1 cup of water). Set aside to cool.
2. Preheat oven to 350 degrees F (176 C). Spread pecans out over a baking sheet lined with parchment paper or foil. Roast for 5 minutes or until they begin to darken slightly.
3. Add vegan butter to a small sauce pot and heat over medium low. Once butter is melted stir in cinnamon, brown sugar, and salt. Mix well to combine.
4. Toss roasted pecans in butter cinnamon mixture and place back on baking sheet. Roast pecans for an additional 5 minutes.
5. In a separate sauce pan, heat 1 tablespoon of olive oil. Add shallots and sauté until soft, about 5 minutes.
6. Add sauteed shallots, balsamic vinegar, maple syrup, remaining olive oil (3 tablespoons), and a pinch of salt into a blender or food processor. Blend on high until smooth and creamy.
7. In a large mixing bowl combine arugula, strawberries, cooked quinoa, and dressing; toss well.
8. Plate salad, garnished with pecans.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 419Total Fat: 30gSaturated Fat: 4gTrans Fat: 1gUnsaturated Fat: 25gCholesterol: 0mgSodium: 291mgCarbohydrates: 35gFiber: 5gSugar: 19gProtein: 6g

The Vegan Plate attempts to provide accurate information. However, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations.