Roasted Strawberry, Goat Cheese & Arugula Salad
Servings: 4
A fresh, elegant salad with roasted strawberries, creamy goat cheese, peppery arugula, toasted nuts, fresh herbs, and a bright balsamic vinaigrette.
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Ingredients
Roasted Strawberries
- 2 cups fresh strawberries hulled and halved
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon maple syrup or honey
- Pinch of fine sea salt
- Freshly cracked black pepper
Salad
- 5 cups baby arugula
- ½ cup crumbled goat cheese
- ⅓ cup toasted pistachios almonds, or walnuts
- ¼ cup thinly sliced red onion or shallot
- 2 tablespoons fresh basil or mint torn
- Optional: ½ avocado sliced
- Optional: cooked farro quinoa, or couscous
Balsamic Vinaigrette
- 3 tablespoons extra-virgin olive oil
- 1½ tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup or honey
- ½ teaspoon lemon juice
- Pinch of fine sea salt
- Freshly cracked black pepper
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Toss strawberries with olive oil, balsamic vinegar, maple syrup or honey, sea salt, and black pepper.
- Roast for 12–16 minutes, until softened, glossy, and slightly jammy. Let cool slightly.
- Whisk together olive oil, balsamic vinegar, Dijon mustard, maple syrup or honey, lemon juice, sea salt, and black pepper to make the vinaigrette.
- Arrange arugula on a serving platter or in a large bowl.
- Top with roasted strawberries, goat cheese, toasted nuts, red onion or shallot, and fresh herbs.
- Drizzle with vinaigrette just before serving.
- Finish with extra herbs, black pepper, and roasted strawberry juices if desired.
Notes
For a vegan version, use dairy-free cheese or avocado and maple syrup instead of honey. For a heartier salad, add cooked farro, quinoa, couscous, or chickpeas. Enjoy!