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Strawberry, Spinach and Arugula Salad with Strawberry Vinaigrette

Strawberry, Spinach and Arugula Salad with Strawberry Vinaigrette

If it’s true we first eat with our eyes, then this salad is worth a look!

When I was catering with my dear friend Jane we were always looking for great salads. This is a spinoff of a salad that was frequently requested and one we made often. It has evolved a bit through the years but still remains simple and delicious. Fresh strawberries are layered into crisp spinach and arugula with slices of sweet apples.

The fresh berries and greens are tossed with MontAmoré cheddar and toasted maple-glazed pecans. Then everything is coated with a slightly sweet and tangy vinaigrette loaded with more strawberries, a rich olive oil and a splash of fruity balsamic vinegar.

And a quick note on the cheese – if you’ve not yet discovered MontAmoré cheddar, run out and look for it! It’s a beautiful creamy cheese from Sartori, a mild cheddar with a slightly nutty note and a subtle resemblance to Parmesan. Perfection on a cheese tray, it adds just the right balance to the flavors in this salad.

Strawberries with their sweet bite and intoxicating fragrance highlight this glorious salad with a taste rivaled only by its appearance!

Strawberry, Spinach and Arugula Salad with Strawberry Vinaigrette

1 package spinach and arugula mix, 5-ounces, about 6 cups

2 cups cleaned, hulled and sliced strawberries, about 8 to 10 berries

1 Honeycrisp apple or your favorite, cored and sliced

¼ cup MontAmoré cheddar, gently crumbled

½ cup maple glazed pecans, recipe follows

Kosher or sea salt and freshly cracked black pepper to taste

Toss the spinach and arugula mix together with the strawberries and apple slices.

Add the crumbled cheese along with the pecans. Season with a sprinkling of kosher or sea salt and black pepper. Drizzle the vinaigrette over the salad and serve!

Strawberry Vinaigrette

1-1/2 cups cleaned, hulled and sliced strawberries, about 6-8 berries

3 tablespoons sugar

3 tablespoons balsamic vinegar

¼ cup olive oil

¼ teaspoon sesame oil

¼ teaspoon freshly cracked black pepper

½ teaspoon kosher salt

Place all the ingredients in your Vitamix or blender.

Process on medium speed for about 20 seconds or until well blended.

Maple Glazed Pecans

½ cup lightly toasted pecans

2 tablespoons maple syrup

Toss the pecans with the maple syrup in a small saucepan.

Place the pan over medium heat and cook, stirring frequently until the maple syrup has thickened and the pecans are coated – about 3-5 minutes.

If you’re making the glazed pecans in advance, spread them out on a piece of parchment to cool.

Strawberry, Spinach and Arugula Salad with Strawberry Vinaigrette, courtesy of Preserving Good Stock

May 30, 2018
: Serves 4 as a meal, 6 as a side

Strawberries, with their sweet bite and intoxicating fragrance, highlight this glorious salad with a taste that is only rivaled by its appearance!

By:

Ingredients
  • For the salad:
  • 1 package spinach and arugula mix, 5-ounces, about 6 cups
  • 2 cups cleaned, hulled and sliced strawberries, about 8 to 10 berries
  • 1 Honeycrisp apple or your favorite, cored and sliced
  • ¼ cup MontAmoré® Cheddar, gently crumbled
  • ½ cup maple glazed pecans, recipe follows
  • Kosher or sea salt and freshly cracked black pepper to taste
  • For the strawberry vinaigrette:
  • 1-1/2 cups cleaned, hulled and sliced strawberries, about 6-8 berries
  • 3 tablespoons sugar
  • 3 tablespoons balsamic vinegar
  • ¼ cup olive oil
  • ¼ teaspoon sesame oil
  • ¼ teaspoon freshly cracked black pepper
  • ½ teaspoon kosher salt
  • For the maple glazed pecans:
  • ½ cup lightly toasted pecans
  • 2 tablespoons maple syrup
Directions
  • Step 1 For the salad:
  • Step 2 Toss the spinach and arugula mix together with the strawberries and apple slices.
  • Step 3 Add the crumbled cheese along with the pecans.
  • Step 4 Season with a sprinkling of kosher or sea salt and black pepper.
  • Step 5 Drizzle the vinaigrette over the salad and serve!
  • Step 6
  • Step 7 For the strawberry vinaigrette:
  • Step 8 Place all the ingredients in your Vitamix or blender. Process on medium speed for about 20 seconds or until well blended.
  • Step 9 For the maple glazed pecans:
  • Step 10 Toss the pecans with the maple syrup in a small saucepan.
  • Step 11 Place the pan over medium heat and cook, stirring frequently until the maple syrup has thickened and the pecans are coated – about 3-5 minutes.
  • Step 12 If you’re making the glazed pecans in advance, spread them out on a piece of parchment to cool.


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