Arugula & Strawberry Salad

Serving Size: 1 1/2 cups

Yield: 4 servings, 1 1/2 cups each

Servings: 4

Active Time: 20 minutes

Total Time: 25 minutes

This delightful recipe pairs peppery arugula with both sweet and savory ingredients for a crisp and crunchy salad that has a myriad of flavors in every bite.


  • ½ cup chopped walnuts
  • 4 cups baby arugula or torn arugula leaves
  • 2 cups sliced strawberries (about 10 ounces)
  • 2 ounces Parmesan cheese, shaved and crumbled into small pieces (1/2 cup)
  • ¼ teaspoon freshly ground pepper
  • ⅛ teaspoon salt
  • 2 tablespoons aged balsamic vinegar
  • 1 tablespoon extra-virgin olive oil


  1. Toast walnuts in a small dry skillet over medium-low heat, stirring frequently, until lightly browned and aromatic, 3 to 5 minutes. Transfer to a salad bowl; let cool for 5 minutes.
  2. Add arugula, strawberries, Parmesan, pepper and salt. Sprinkle vinegar and oil over the salad; toss gently and serve at once.


Ingredient Tips:

  • To substitute for aged balsamic vinegar, bring 1/2 cup regular balsamic vinegar to a boil over high heat in a small skillet. Cook until the vinegar begins to thicken and become syrupy, 2 to 3 minutes.


Per serving

202 Calories, Total Fat: 16 g, Saturated Fat: 3 g, Cholesterol: 7 mg, Carbohydrates: 10 g, Fiber: 3 g, Added Sugars: 0 g, Protein: 7 g, Sodium: 251 mg, Potassium: 262 mg, Folate: 52 mcg, Calcium: 186 mg

Carbohydrate Servings: 1/2

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